Survey of mycoflora and ochratoxin A in dried vine fruits from Argentina markets

Aims: The aims of this work were to identify the mycoflora and to evaluate the natural occurrence of OA in dried vine fruits. Likewise, the capacity to produce OA by Aspergillus section Nigri was studied. Materials and Methods: Fifty samples of dried vine fruits were obtained from Mendoza and San...

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Veröffentlicht in:	Letters in applied microbiology 2004-01, Vol.39 (4), p.326-331
Hauptverfasser:	Magnoli, C, Astoreca, A, Ponsone, L, Combina, M, Palacio, G, Rosa, C.A.R, Dalcero, A.M
Format:	Artikel
Sprache:	eng
Schlagworte:	Argentina Aspergillus - classification Aspergillus - isolation & purification Aspergillus niger Aspergillus section Nigri Biological and medical sciences black and white dried vine fruits Food Preservation Fruit - chemistry Fruit - microbiology Fundamental and applied biological sciences. Psychology Microbiology mycoflora mycotoxins Mycotoxins - metabolism ochratoxin A Ochratoxins - metabolism Plant Diseases - microbiology Vitis - chemistry Vitis - microbiology
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Beschreibung
Zusammenfassung:	Aims: The aims of this work were to identify the mycoflora and to evaluate the natural occurrence of OA in dried vine fruits. Likewise, the capacity to produce OA by Aspergillus section Nigri was studied. Materials and Methods: Fifty samples of dried vine fruits were obtained from Mendoza and San Juan provinces. The surface disinfection method was used for mycoflora determination using the medium dichloran 18% glycerol agar (DG18) and dichloran Rose Bengal chloramphenicol agar (DRBC). Results: Statistical analysis demonstrated that the species A. niger var. niger and Aspergillus niger var. awamori were isolated in higher frequency from black dried vine fruits from DRBC and DG18 media (P
ISSN:	0266-8254 1472-765X 1365-2673
DOI:	10.1111/j.1472-765X.2004.01583.x