title: Effect of temperature, water activity, and pH on growth and production of ochratoxin A by Aspergillus niger and Aspergillus carbonarius from Brazilian grapes.
abstract: The growth of ochratoxigenic fungus and the presence of ochratoxin A (OTA) in grapes and their derivatives can be caused by a wide range of physical, chemical, and biological factors. The determination of interactions between these factors and fungal species from different climatic regions is important in designing models for minimizing the risk of OTA in wine and grape juice. This study evaluated the influence of temperature, water activity (aw), and pH on the development and production of OTA in a semisynthetic grape culture medium by Aspergillus carbonarius and Aspergillus niger strains. To analyze the growth conditions and production of OTA, an experimental design was conducted using response surface methodology as a tool to assess the effects of these abiotic variables on fungal behavior. A. carbonarius showed the highest growth at temperatures from 20 to 33°C, aw between 0.95 and 0.98, and pH levels between 5 and 6.5. Similarly, for A. niger, temperatures between 24 and 37°C, aw greater than 0.95, and pH levels between 4 and 6.5 were optimal. The greatest toxin concentrations for A. carbonarius and A. niger (10 μg/g and 7.0 μg/g, respectively) were found at 15°C, aw 0.99, and pH 5.35. The lowest pH was found to contribute to greater OTA production. These results show that the evaluated fungi are able to grow and produce OTA in a wide range of temperature, aw, and pH. However, the optimal conditions for toxin production are generally different from those optimal for fungal growth. The knowledge of optimal conditions for fungal growth and production of OTA, and of the stages of cultivation in which these conditions are optimal, allows a more precise assessment of the potential risk to health from consumption of products derived from grapes.
authors.affiliation: Department of Food Science, Federal University of Lavras, Lavras, Minas Gerais, 37200-000, Brazil. fabireinis@gmail.com.
authors.forename: Fabiana Reinis Franca
authors.initials: FR
authors.lastname: Passamani
authors.affiliation: School of Nutrition, Federal University of Mato Grosso, Cuiabá, Mato Grosso, 78060-900, Brazil.
authors.forename: Thais
authors.initials: T
authors.lastname: Hernandes
authors.affiliation: Department of Biology, Federal University of Lavras, Lavras, Minas Gerais, 37200-000, Brazil.
authors.forename: Noelly Alves
authors.initials: NA
authors.lastname: Lopes
authors.affiliation: Department of Food Science, Federal University of Lavras, Lavras, Minas Gerais, 37200-000, Brazil.
authors.forename: Sabrina Carvalho
authors.initials: SC
authors.lastname: Bastos
authors.affiliation: Department of Chemistry, Federal University of Lavras, Lavras, Minas Gerais, 37200-000, Brazil.
authors.forename: Wilder Douglas
authors.initials: WD
authors.lastname: Santiago
authors.affiliation: Department of Chemistry, Federal University of Lavras, Lavras, Minas Gerais, 37200-000, Brazil.
authors.forename: Maria das Graças
authors.initials: Md
authors.lastname: Cardoso
authors.affiliation: Department of Food Science, Federal University of Lavras, Lavras, Minas Gerais, 37200-000, Brazil.
authors.forename: Luís Roberto
authors.initials: LR
authors.lastname: Batista
mesh_terms: D001230:Aspergillus / Q000254:growth & development* / Q000378:metabolism; D001234:Aspergillus niger / Q000254:growth & development* / Q000378:metabolism; D001628:Beverages / Q000032:analysis / Q000382:microbiology; D001938:Brazil; D005506:Food Contamination / Q000032:analysis; D006863:Hydrogen-Ion Concentration; D009793:Ochratoxins / Q000032:analysis / Q000378:metabolism*; D013696:Temperature; D027843:Vitis / Q000382:microbiology*; D014867:Water / Q000032:analysis / Q000378:metabolism; D014920:Wine / Q000032:analysis / Q000382:microbiology
chemical_list: D009793:Ochratoxins; D014867:Water; C025589:ochratoxin A