Effect of water activity and temperature on growth of Alternaria alternata on a synthetic tomato medium
Alternaria alternata is a toxigenic fungus, predominantly responsible for Blackmould of ripe tomato fruits, a disease frequently causing substantial losses of tomatoes, especially those used for canning. The objective of this study was to determine the effect of water activity ( a w, 0.904, 0.922, 0...
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| Veröffentlicht in: | International journal of food microbiology 2009-09, Vol.135 (1), p.60-63 |
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| creator | Pose, G. Patriarca, A. Kyanko, V. Pardo, A. Fernández Pinto, V. |
| description | Alternaria alternata is a toxigenic fungus, predominantly responsible for Blackmould of ripe tomato fruits, a disease frequently causing substantial losses of tomatoes, especially those used for canning. The objective of this study was to determine the effect of water activity (
a
w, 0.904, 0.922, 0.954, 0.982) and temperature (6, 15, 21 and 35 °C) on germination and radial growth rate on a synthetic tomato medium of a cocktail inoculum of five strains of
A. alternata isolated from tomato fruits affected by Blackmould. The shortest germination time (1.5 days) was observed at 0.982
a
w, both at 21 °C and 35 °C. The germination time increased with a reduction on
a
w. The fastest growth rate was registered at 0.982
a
w and 21 °C (8.31 mm/day). Growth rates were higher when
a
w increased. No growth or germination was observed at the lowest
a
w level evaluated (0.904) after 100 days of incubation at 6 °C and 15 °C. A temperature of 6 °C caused a significant reduction in growth rates, even at the optimum
a
w level. The knowledge on the ecophysiology of the fungus in this substrate is necessary to elaborate future strategies to prevent its development and evaluate the consumer health risk. |
| doi_str_mv | 10.1016/j.ijfoodmicro.2009.07.018 |
| format | Article |
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a
w, 0.904, 0.922, 0.954, 0.982) and temperature (6, 15, 21 and 35 °C) on germination and radial growth rate on a synthetic tomato medium of a cocktail inoculum of five strains of
A. alternata isolated from tomato fruits affected by Blackmould. The shortest germination time (1.5 days) was observed at 0.982
a
w, both at 21 °C and 35 °C. The germination time increased with a reduction on
a
w. The fastest growth rate was registered at 0.982
a
w and 21 °C (8.31 mm/day). Growth rates were higher when
a
w increased. No growth or germination was observed at the lowest
a
w level evaluated (0.904) after 100 days of incubation at 6 °C and 15 °C. A temperature of 6 °C caused a significant reduction in growth rates, even at the optimum
a
w level. The knowledge on the ecophysiology of the fungus in this substrate is necessary to elaborate future strategies to prevent its development and evaluate the consumer health risk.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2009.07.018</identifier><identifier>PMID: 19683824</identifier><identifier>CODEN: IJFMDD</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>Alternaria - growth & development ; Alternaria - metabolism ; Alternaria alternata ; ambient temperature ; Argentina ; Biological and medical sciences ; Colony Count, Microbial ; Consumer Product Safety ; culture media ; Food Contamination - analysis ; Food Contamination - prevention & control ; Food industries ; Food Microbiology ; Food Preservation - methods ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; fungus physiology ; Growth ; Kinetics ; Lycopersicon esculentum ; Lycopersicon esculentum - microbiology ; microbial growth ; Mycotoxins - biosynthesis ; postharvest diseases ; spore germination ; strain differences ; Temperature ; Time Factors ; Tomato ; tomatoes ; toxigenic strains ; Water - metabolism ; Water activity</subject><ispartof>International journal of food microbiology, 2009-09, Vol.135 (1), p.60-63</ispartof><rights>2009 Elsevier B.V.</rights><rights>2009 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c577t-c4300b99d571c99bb631a7f01e06b1a29c1e2e05375ba6480b5c2ada99af2ac33</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0168160509003651$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=21950476$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/19683824$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Pose, G.</creatorcontrib><creatorcontrib>Patriarca, A.</creatorcontrib><creatorcontrib>Kyanko, V.</creatorcontrib><creatorcontrib>Pardo, A.</creatorcontrib><creatorcontrib>Fernández Pinto, V.</creatorcontrib><title>Effect of water activity and temperature on growth of Alternaria alternata on a synthetic tomato medium</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>Alternaria alternata is a toxigenic fungus, predominantly responsible for Blackmould of ripe tomato fruits, a disease frequently causing substantial losses of tomatoes, especially those used for canning. The objective of this study was to determine the effect of water activity (
a
w, 0.904, 0.922, 0.954, 0.982) and temperature (6, 15, 21 and 35 °C) on germination and radial growth rate on a synthetic tomato medium of a cocktail inoculum of five strains of
A. alternata isolated from tomato fruits affected by Blackmould. The shortest germination time (1.5 days) was observed at 0.982
a
w, both at 21 °C and 35 °C. The germination time increased with a reduction on
a
w. The fastest growth rate was registered at 0.982
a
w and 21 °C (8.31 mm/day). Growth rates were higher when
a
w increased. No growth or germination was observed at the lowest
a
w level evaluated (0.904) after 100 days of incubation at 6 °C and 15 °C. A temperature of 6 °C caused a significant reduction in growth rates, even at the optimum
a
w level. The knowledge on the ecophysiology of the fungus in this substrate is necessary to elaborate future strategies to prevent its development and evaluate the consumer health risk.</description><subject>Alternaria - growth & development</subject><subject>Alternaria - metabolism</subject><subject>Alternaria alternata</subject><subject>ambient temperature</subject><subject>Argentina</subject><subject>Biological and medical sciences</subject><subject>Colony Count, Microbial</subject><subject>Consumer Product Safety</subject><subject>culture media</subject><subject>Food Contamination - analysis</subject><subject>Food Contamination - prevention & control</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Food Preservation - methods</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>fungus physiology</subject><subject>Growth</subject><subject>Kinetics</subject><subject>Lycopersicon esculentum</subject><subject>Lycopersicon esculentum - microbiology</subject><subject>microbial growth</subject><subject>Mycotoxins - biosynthesis</subject><subject>postharvest diseases</subject><subject>spore germination</subject><subject>strain differences</subject><subject>Temperature</subject><subject>Time Factors</subject><subject>Tomato</subject><subject>tomatoes</subject><subject>toxigenic strains</subject><subject>Water - metabolism</subject><subject>Water activity</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkU1v1DAQhi0EokvhL4A5wC1h7Hw4Plar8iFV4gA9WxPH3nqVxIvttNp_j6OsgCOn8eEZzzvPEPKeQcmAtZ-OpTta74fJ6eBLDiBLECWw7hnZsU7IoqpbeE52me0K1kJzRV7FeASApqrgJblisu2qjtc7cri11uhEvaVPmEygqJN7dOlMcR5oMtPJBExLMNTP9BD8U3pY2ZsxszMGhxS3Z8KVQBrPc3owyWma_ITJ08kMbplekxcWx2jeXOo1uf98-3P_tbj7_uXb_uau0I0QqdB1BdBLOTSCaSn7vq0YCgvMQNsz5FIzw01eQzQ9tnUHfaM5DiglWo66qq7Jx-3fU_C_FhOTmlzUZhxxNn6JijPGoeUrKDcwK4wxGKtOwU0YzoqBWi2ro_rHslotKxAqW869by9Dlj6v97fzojUDHy4ARo2jDThrF_9wnMkGatFm7t3GWfQKDyEz9z84sCrPFznqGnO_ESZLe3QmqKidmXWWGvLd1ODdfwT-DQXXq8Q</recordid><startdate>20090930</startdate><enddate>20090930</enddate><creator>Pose, G.</creator><creator>Patriarca, A.</creator><creator>Kyanko, V.</creator><creator>Pardo, A.</creator><creator>Fernández Pinto, V.</creator><general>Elsevier B.V</general><general>[Amsterdam; New York, NY]: Elsevier Science</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope></search><sort><creationdate>20090930</creationdate><title>Effect of water activity and temperature on growth of Alternaria alternata on a synthetic tomato medium</title><author>Pose, G. ; Patriarca, A. ; Kyanko, V. ; Pardo, A. ; Fernández Pinto, V.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c577t-c4300b99d571c99bb631a7f01e06b1a29c1e2e05375ba6480b5c2ada99af2ac33</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>Alternaria - growth & development</topic><topic>Alternaria - metabolism</topic><topic>Alternaria alternata</topic><topic>ambient temperature</topic><topic>Argentina</topic><topic>Biological and medical sciences</topic><topic>Colony Count, Microbial</topic><topic>Consumer Product Safety</topic><topic>culture media</topic><topic>Food Contamination - analysis</topic><topic>Food Contamination - prevention & control</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Food Preservation - methods</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>fungus physiology</topic><topic>Growth</topic><topic>Kinetics</topic><topic>Lycopersicon esculentum</topic><topic>Lycopersicon esculentum - microbiology</topic><topic>microbial growth</topic><topic>Mycotoxins - biosynthesis</topic><topic>postharvest diseases</topic><topic>spore germination</topic><topic>strain differences</topic><topic>Temperature</topic><topic>Time Factors</topic><topic>Tomato</topic><topic>tomatoes</topic><topic>toxigenic strains</topic><topic>Water - metabolism</topic><topic>Water activity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Pose, G.</creatorcontrib><creatorcontrib>Patriarca, A.</creatorcontrib><creatorcontrib>Kyanko, V.</creatorcontrib><creatorcontrib>Pardo, A.</creatorcontrib><creatorcontrib>Fernández Pinto, V.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Pose, G.</au><au>Patriarca, A.</au><au>Kyanko, V.</au><au>Pardo, A.</au><au>Fernández Pinto, V.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of water activity and temperature on growth of Alternaria alternata on a synthetic tomato medium</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>2009-09-30</date><risdate>2009</risdate><volume>135</volume><issue>1</issue><spage>60</spage><epage>63</epage><pages>60-63</pages><issn>0168-1605</issn><eissn>1879-3460</eissn><coden>IJFMDD</coden><abstract>Alternaria alternata is a toxigenic fungus, predominantly responsible for Blackmould of ripe tomato fruits, a disease frequently causing substantial losses of tomatoes, especially those used for canning. The objective of this study was to determine the effect of water activity (
a
w, 0.904, 0.922, 0.954, 0.982) and temperature (6, 15, 21 and 35 °C) on germination and radial growth rate on a synthetic tomato medium of a cocktail inoculum of five strains of
A. alternata isolated from tomato fruits affected by Blackmould. The shortest germination time (1.5 days) was observed at 0.982
a
w, both at 21 °C and 35 °C. The germination time increased with a reduction on
a
w. The fastest growth rate was registered at 0.982
a
w and 21 °C (8.31 mm/day). Growth rates were higher when
a
w increased. No growth or germination was observed at the lowest
a
w level evaluated (0.904) after 100 days of incubation at 6 °C and 15 °C. A temperature of 6 °C caused a significant reduction in growth rates, even at the optimum
a
w level. The knowledge on the ecophysiology of the fungus in this substrate is necessary to elaborate future strategies to prevent its development and evaluate the consumer health risk.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><pmid>19683824</pmid><doi>10.1016/j.ijfoodmicro.2009.07.018</doi><tpages>4</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
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| ispartof | International journal of food microbiology, 2009-09, Vol.135 (1), p.60-63 |
| issn | 0168-1605 1879-3460 |
| language | eng |
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| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Alternaria - growth & development Alternaria - metabolism Alternaria alternata ambient temperature Argentina Biological and medical sciences Colony Count, Microbial Consumer Product Safety culture media Food Contamination - analysis Food Contamination - prevention & control Food industries Food Microbiology Food Preservation - methods Fruit and vegetable industries Fundamental and applied biological sciences. Psychology fungus physiology Growth Kinetics Lycopersicon esculentum Lycopersicon esculentum - microbiology microbial growth Mycotoxins - biosynthesis postharvest diseases spore germination strain differences Temperature Time Factors Tomato tomatoes toxigenic strains Water - metabolism Water activity |
| title | Effect of water activity and temperature on growth of Alternaria alternata on a synthetic tomato medium |
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