title: Effect of interaction between Aspergillus carbonarius and non-ochratoxigenic grape-associated fungal isolates on growth and ochratoxin A production at different water activities and temperatures.
abstract: The effect of water activity (0.90, 0.94, and 0.98 aw) and temperature (15, 20, and 25 °C) on the in vitro interactions between three ochratoxigenic strains of Aspergillus carbonarius (Ac-28, Ac-29, and Ac-33) and eleven non ochratoxigenic grape-associated fungal strains was assessed in this study. Fungal strains were allowed to grow in dual cultures on Synthetic Grape-juice Medium (SGM) for 15 days and fungal interactions were given a numerical score to obtain an Index of Dominance (ID) for each fungus. Results showed that in most cases A. carbonarius toxigenic strains were dominant against other fungal species. However, A. carbonarius presented mutual antagonism with A. section Nigri strains regardless of water activity (aw) and temperature. Moreover, interactions with Penicillium spinulosum and Cladosporium spp. at 15 °C, as well as Botrytis cinerea at 20 °C, showed that the antagonists were more competitive against A. carbonarius. In some cases, growth rates of A. carbonarius strains were either slightly stimulated or inhibited after interaction in dual cultures, depending on temperature, aw and competing species. Regarding OTA production, the presence of other species sometimes decreased the production or slightly enhanced it, depending on fungal competitor and environmental conditions. Overall, OTA production was higher at 15 °C/0.98 aw and 20 °C/0.98 aw for all target strains and at 20 °C/0.94 aw for Ac-33 strain only, but decreased at higher temperatures regardless of aw and interacting species.
authors.affiliation: Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
authors.forename: Efstathia A
authors.initials: EA
authors.lastname: Kogkaki
authors.affiliation: Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
authors.forename: Pantelis I
authors.initials: PI
authors.lastname: Natskoulis
authors.affiliation: Applied Mycology Group, Biotechnology Centre, Cranfield University, Cranfield, Bedford MK43 0AL, UK.
authors.forename: Naresh
authors.initials: N
authors.lastname: Magan
authors.affiliation: Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece. Electronic address: stathispanagou@aua.gr.
authors.forename: Efstathios Z
authors.initials: EZ
authors.lastname: Panagou
mesh_terms: D000898:Antibiosis; D001230:Aspergillus / Q000254:growth & development* / Q000502:physiology*; D005658:Fungi / Q000235:genetics / Q000302:isolation & purification / Q000502:physiology*; D009793:Ochratoxins / Q000096:biosynthesis*; D013696:Temperature; D027843:Vitis / Q000382:microbiology*; D014867:Water / Q000737:chemistry*
chemical_list: D009793:Ochratoxins; D014867:Water; C025589:ochratoxin A
keywords: Aspergillus carbonarius; Environmental factors; Fungal interactions; Grape mycobiota; Index of Dominance; Ochratoxin A