Water activity and temperature effects on growth and mycotoxin production by Alternaria alternata strains isolated from Malbec wine grapes

LUCIANA P. PRENDES; VANESA G.L. ZACHETTI; ANABELLA PEREYRA; VILMA I. MORATA DE AMBROSINI; MARÍA L. RAMIREZ

JOURNAL OF APPLIED MICROBIOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2016 vol. 122 p. 481 - 492

1364-5072

Aims: To study the effects of water activity (aW; 0.99, 0.98, 0.97, 0.96, 0.95), temperature(15, 25 and 30 °C), incubation time (7- 28 days), and their interactions on mycelial growthand AOH, AME and TA mycotoxin production on a synthetic nutrient (SN) media similar togrape composition by three strains of A. alternata isolated from wine grapes from Argentina.Methods and results: Interacting conditions of aW, temperature and time of incubation wereused to examine growth and mycotoxin production. All strains were able to growth at 0.95 aWbut maximum growth rates were obtained at 0.99 aW and 25 °C. Maximum levels of AOH,AME and TA were obtained at 0.99 aW and 25 °C but high amounts of TA were also obtainedat 0.96 aW and 15 or 30 °C. Production of AOH and AME was favoured over TA at 25 °C. TAlevels were more sustained than AOH and AME.Conclusion: The optimum and marginal conditions for growth and mycotoxin production byA. alternata on a SN media similar to grape composition were in agreement but certainstressful conditions for growth evaluated also promote mycotoxin production.Significance and Impact of the study: Temperature and aW conditions that allows growthand mycotoxin production are those normally found during wine grape ripeness in the field.Therefore, efforts should be made to prevent Alternaria presence and mycotoxin productionin wine grapes.