INMIBO ( EX - PROPLAME)   14614
INSTITUTO DE MICOLOGIA Y BOTANICA
Unidad Ejecutora - UE
artículos
Título:
Influence of environmental parameters on mycotoxin production by Alternaria arborescens
Autor/es:
PATRIARCA, ANDREA; FERNÁNDEZ PINTO, VIRGINIA; VAQUERA, SANDRA
Revista:
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Editorial:
ELSEVIER SCIENCE BV
Referencias:
Lugar: Amsterdam; Año: 2016 vol. 219 p. 44 - 49
ISSN:
0168-1605
Resumen:
ABSTRACTAlternaria arborescens have been reported as a common fungal species invading tomatoes and is capable of producing several mycotoxins in infected plants, fruits and in agricultural commodities. Alternariol (AOH), alternariol monomethyl ether (AME), and tenuazonic acid (TA) and Alternaria arborescens lycopersicum (AAL) are some of the main Alternaria mycotoxins that can be found as contaminants of food. The objective of this study was to determine the effect of water activity (aw, 0.995, 0.975, 0.950) and temperature (6, 15, 20, 25 and 30 °C) on mycotoxin production on a synthetic tomato medium of inoculum of A. arborescens EGS 39128. The optimum AOH production occurred at 0.975 aw after 40 days of incubation at 30 °C. The conditions of aw 0.95-25 °C was the most favorable for AOH synthesis since seven days. The conditions of aw 0.995-6 °C was the least favourable for AOH. The maximum concentration of AME was determined at 0.975 aw and 30 °C. The optimum conditions for TA accumulation (40 days) were 0.975 aw and 25 °C. At the same aw low production was registered at 6 °C and 15 °C over the whole incubation period. In general, high aw levels were favourable for mycotoxin production. None of the three toxins (AME AOH AT) was detected at quantifiable levels at 6 °C but AAL have 10 ug/g after the whole incubation period to high aw. A storage temperature of 6 °C or below could be considered as safe for tomato fruits and high moisture tomato products (aw 0.95), in relation with Alternaria toxins. The results obtained here could be extrapolated to evaluate the risk of spoilage in tomato fruits and tomato products caused by this pathogen.