Growth And Ochratoxin A Production by Aspergillus carbonarius Isolated From Dried Figs In Aegean Region of Turkey Affected by Temperature And Water Activity

Abstract

The impacts of temperature, water activity and their interactions on the growth rate and ochratoxin A (OTA) production by three Aspergillus carbonarius isolates obtained from dried figs in Agean Region of Turkey were investigated on Czapek yeast extract agar. The maximum specific radial growth rates at each set of conditions were obtained by using the primary model of Baranyi. Correlation coefficients were varied between 96% and 99%. Optimum growth of all isolates was at 30°C and 0.97 a_w while optimum OTA production was observed at 15 - 20°C and 0.97 - 0.99 a_w depending on the isolate. The assayed isolates showed varying abilities in growth rate and OTA production capacities as reported in the literature. The estimated optimum temperature and water activity values for growth and OTA production were in accordance with reported results for grape isolates. Temperature, water activity and their interactions significantly influenced the growth rate and ochratoxin A production by all tested isolates (P <0.05).

Keywords

• Growth rate,ochratoxin A,dried figs

References

1. [1] M. L. Abarca, M. R. Bragulat, G. Castellá, and F. J. Cabañes, “Impact of some environmental factors on growth and ochratoxin A production by Aspergillus niger and Aspergillus welwitschiae,” International Journal of Food Microbiology, vol. 291, pp. 10-16, 2019.
2. [2] A. Gallo, M. Ferrara, and G. Perrone, “Recent advances on the molecular aspects of ochratoxin A biosynthesis,” Current Opinion in Food Science, vol. 17, pp. 49-56, 2017.
3. [3] M. L. Abarca, M. R. Bragulat, G. Castella, and F. J. Cabanes, “Ochratoxin A production by strains of Aspergillus niger var. niger,” Applied and Environmental Microbiology, vol. 60, no. 7, pp. 2650-2652, 1994.
4. [4] B. Patiño, A. González-Salgado, M. T. González-Jaén, and C. Vázquez, “ PCR detection assays for the ochratoxin-producing Aspergillus carbonarius and Aspergillus ochraceus species,” International Journal of Food Microbiology, vol.104, no. 2, pp. 207-214, 2005.
5. [5] A. Mutlu-İngök, and H. F. Karbancıoğlu-Güler, H. F. “Sıcaklığın Aspergillus section Nigri Üyelerinin Okratoksin A Oluşturması Üzerine Etkisinin İncelenmesi,” Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi, vol. 2, no. 1, 2015.
6. [6] D. Heperkan, F. Karbancioglu- Guler, and H. I. Oktay, “Mycoflora and natural occurrence of aflatoxin, cyclopiazonic acid, fumonisin and ochratoxin A in dried figs,” Food Additives and Contaminants: Part A, vol. 29, no. 2, pp. 277-286, 2012.
7. [7] A. Mutlu-Ingok, and F. Karbancioglu-Guler, “Effect of temperature on the growth and ochratoxin A production of the Aspergillus section Nigri members isolated from dried figs,” Journal of Food Safety, vol. 34, no. 4, pp. 333-339, 2014.
8. [8] M. L. Abarca, F. Accensi, M. R. Bragulat, G. Castella, and F. J. Cabanes, “Aspergillus carbonarius as the main source of ochratoxin A contamination in dried vine fruits from the Spanish market,” Journal of Food Protection vol. 66, no. 3, pp. 504-506, 2003.

9. [9] N. Magan, and D. Aldred, “Conditions of formation of ochratoxin A in drying, transport and in different commodities,” Food Additives and Contaminants, vol. 22, pp. 10-16, 2005.
10. [10] D. Spadaro, S. Patharajan, A. Lore, M. L. Gullino, and A. Garibaldi, “Effect of pH, water activity and temperature on the growth and accumulation of ochratoxin A produced by three strains of Aspergillus carbonarius isolated from Italian vineyards,” Phytopathologia Mediterranea, vol. 49, no. 1, pp. 65-73, 2010.
11. [11] J. D. Palumbo, T. L. O’Keeffe, S. J. Vasquez, and N. E. Mahoney, "Isolation and identification of ochratoxin A-producing Aspergillus section Nigri strains from California raisins,” Letters in Applied Microbiology, vol. 52, pp. 330–336, 2011.
12. [12] E. Garcia-Cela, A. Crespo-Sempere, A. J. Ramos, V. Sanchis, and S. Marin, “Ecophysiological characterization of Aspergillus carbonarius, Aspergillus tubingensis and Aspergillus niger isolated from grapes in Spanish vineyards, “International Journal of Food Microbiology vol. 173, pp. 89-98, 2014.
13. [13] A. E. Kapetanakou, E. Z. Panagou, M. Gialitaki, E. H. Drosinos, and P. N. Skandamis, “Evaluating the combined effect of water activity, pH and temperature on ochratoxin A production by Aspergillus ochraceus and Aspergillus carbonarius on culture medium and Corinth raisins,” Food Control, vol. 20, no. 8, pp.725-732, 2009.
14. [14] N. Magan, and D. Aldred, “Post-harvest control strategies: Minimizing mycotoxins in the food chain,” International Journal of Food Microbiology, vol. 119, no. 1-2, pp. 131-139, 2007.
15. [15] F. Karbancioglu-Guler, “Determination of ochratoxin A and fumonisin production in figs,” Istanbul, Turkey: Institute of Science and Technology, Food Engineering, Istanbul Technical University, 2008.
16. [16] J. Baranyi, and T. A. Roberts, “A Dynamic Approach to Predicting Bacterial-Growth in Food,” International Journal of Food Microbiology, vol. 23, no. 3-4, pp. 277-294, 1994.
17. [17] M. R. Bragulat, M.L. Abarca, and F. J. Cabanes, “An easy screening method for fungi producing ochratoxin A in pure culture,” International Journal of Food Microbiology, vol. 71, no. 2-3, pp. 139-144, 2001.
18. [18] H. Palacios-Cabrera, M. H. Taniwaki, J. M. Hashimoto, and H. C. de Menezes, “Growth of Aspergillus ochraceus, A. carbonarius and A. niger on culture media at different water activities and temperatures,” Brazilian Journal of Microbiology, vol. 36, no. 1, pp. 24-28, 2005.
19. [19] A. Esteban, M. L. Abarca, M. R. Bragulat, and F. J. Cabanes, “Study of the effect of water activity and temperature on ochratoxin A production by Aspergillus carbonarius,” Food Microbiology, vol. 23, no. 7, pp. 634-640, 2006.
20. [20] S. M. Romero, A. Patriarca, V. Fernandez Pinto, and G. Vaamonde, “Effect of water activity and temperature on growth of ochratoxigenic strains of Aspergillus carbonarius isolated from Argentinean dried vine fruits” International Journal of Food Microbiology, vol. 115, no.2, pp. 140-143, 2007.
21. [21] A. Astoreca, C. Magnoli, C. Barberis, S. M. Chiacchiera, M. Combina, and A. Dalcero, “Ochratoxin A production in relation to ecophysiological factors by Aspergillus section Nigri strains isolated from different substrates in Argentina,” Science of the Total Environment, vol. 388, no. 1-3, pp. 16-23, 2007.
22. [22] N. Belli, A. J. Ramos, I. Coronas, V. Sanchis, and S. Marin, “Aspergillus carbonarius growth and ochratoxin A production on a synthetic grape medium in relation to environmental factors,” Journal of Applied Microbiology, vol. 98, no. 4, pp. 839-844, 2005.
23. [23] S. Lasram, S. Oueslati, A. Valero, S. Marin, A. Ghorbel, and V. Sanchis, “Water activity and temperature effects on fungal growth and ochratoxin A production by ochratoxigenic Aspergillus carbonarius isolated from Tunisian grapes,” Journal of Food Science, vol. 75, no. 2, pp. M89-M97, 2010.
24. [24] C. C. Tassou, E. Z. Panagou, P. Natskoulis, and N. Magan, “Modelling the effect of temperature and water activity on the growth of two ochratoxigenic strains of Aspergillus carbonarius from Greek wine grapes,” Journal of Applied Microbiology, vol. 103, no. 6, pp. 2267-2276, 2007.
25. [25] D. Mitchell, R. Parra, D. Aldred, and N. Magan, “Water and temperature relations of growth and ochratoxin A production by Aspergillus carbonarius strains from grapes in Europe and Israel,” Jounal of Applied Microbiology, vol. 97, no. 2, pp. 439-445, 2004.
26. [26] C. C. Tassou, P. I. Natskoulis, N. Magan, and E. Z. Panagou, “Effect of temperature and water activity on growth and ochratoxin A production boundaries of two Aspergillus carbonarius isolates on a simulated grape juice medium,” Journal of Applied Microbiology, vol. 107, no. 1, pp. 257-268, 2009.
27. [27] E. Pardo, S. Marin, V. Sanchis, and A. J. Ramos, “Prediction of fungal growth and ochratoxin A production by Aspergillus ochraceus on irradiated barley grain as influenced by temperature and water activity,” International Journal of Food Microbiology, vol. 95, no. 1, pp. 79-88, 2004.
28. [28] F. R. F.Passamani,T. Hernandes, N. A. Lopes, S. C. Bastos, W. D. Santiago, M. D. G. Cardoso, and L. R. Batista, “Effect of temperature, water activity, and pH on growth and production of ochratoxin A by Aspergillus niger and Aspergillus carbonarius from Brazilian Grapes,” Journal of Food Protection, vol. 77, no. 11, pp. 1947-1952,2014.
29. [29] L. Alborch, M. R. Bragulat, M. L. Abarca, and F. J. Cabanes, “Effect of water activity, temperature and incubation time on growth and ochratoxin A production by Aspergillus niger and Aspergillus carbonarius on maize kernels,” International Journal of Food Microbiology, vol. 147, no. 1, pp. 53-57, 2011.
30. [30] Codex Alimentarius Commission. 2008. Code of practice for the prevention and reduction of aflatoxin contamination in dried figs. CAC/RCP 65-2008. 2008.
31. [31] Turkish State Meteorological Service, Republic of Turkey, Ministry of Enviromental and Foresty. 2016. http://www.mgm.gov.tr /veridegerlendirme/il-ve-ilceler-istatistik.aspx #sfU. Accessed June 2018.
32. [32] S. M. Romero, V. F. Pinto, A. Patriarca, and G. Vaamonde, “Ochratoxin A production by a mixed inoculum of Aspergillus carbonarius at different conditions of water activity and temperature,” International Journal of Food Microbiology, vol. 140, no. 2-3, pp. 277-281, 2010.
33. [33] S-lL. Leong, A. D. Hocking, and E. S. Scott, “Effect of temperature and water activity on growth and ochratoxin A production by Australian Aspergillus carbonarius and A. niger isolates on a simulated grape juice medium,” International Journal of Food Microbiology vol. 110, no.3, pp. 209-216, 2006.
34. [34] A. Esteban, M. L. Abarca, M. R. Bragulat, and F. J. Cabanes,” Effects of temperature and incubation time on production of ochratoxin A by black aspergilla,” Research in Microbiology, vol. 155, no. 10, pp. 861-866, 2004.
35. [35] A. Esteban, M. L. Abarca, M. R. Bragulat, and F. J. Cabanes, “Effect of water activity on ochratoxin A production by Aspergillus niger aggregate species,” International Journal of Food Microbiology, vol. 108, no. 2, pp. 188-195, 2006.