Ochratoxigenic Aspergillus species on grapes from Chilean vineyards and Aspergillus threshold levels on grapes

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dc.contributor.authorDiaz, Gonzalo A.
dc.contributor.authorTorres, Rene
dc.contributor.authorVega, Mario
dc.contributor.authorLatorre, Bernardo A.
dc.date.accessioned2024-01-10T12:07:05Z
dc.date.available2024-01-10T12:07:05Z
dc.date.issued2009
dc.description.abstractThis study reports the incidence of ochratoxigenic strains of Aspergillus on Chilean grapes (Vitis vinifera) and wineries, and production of OTA levels in wines with grapes having different levels of contamination with OTA-producing Aspergillus carbonarius was studied. A. carbonarius, A. niger, A. niveus, A. paradoxus, A. versicolor, A. wentii, and A. westerdijkiae were identified on apparently healthy clusters of red and white grape cultivars. However, A. carbonarius and A. niger were the most frequently identified species, mow abundant on red than white grape cultivars. Aspergillus spp. populations increased between veraison and harvest, but the isolation frequencies were relatively low over the entire growing season. At the winery, A. carbonarius, A. niger and A. westerdijkiae were occasionally found in the air, exclusively during winemaking. OTA-producing strains were only found among isolates of A. carbonarius, A. niger, A. wenti, and A. westerdijkiae. producing 2 to 17 mu g/L of OTA in liquid medium; however, A. westerdijkiae produced the highest OTA concentration in vitro. Red wines elaborated with 0.5% of grapes infected with an OTA-producing strain of A. carbonarius (Aspuc-SB36) exceeded the 2 mu g/L of OTA tolerance established for wines by the European Community. Therefore, a threshold below 0.5% infected berries is proposed for red wines. ELISA tests proved to be useful for detecting OTA in broth culture as in wine samples. (C) 2009 Elsevier B.V. All rights reserved.
dc.description.funderVinnova S.A., Chile
dc.fechaingreso.objetodigital26-03-2024
dc.format.extent5 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.ijfoodmicro.2009.04.018
dc.identifier.eissn1879-3460
dc.identifier.issn0168-1605
dc.identifier.pubmedidMEDLINE:19464066
dc.identifier.urihttps://doi.org/10.1016/j.ijfoodmicro.2009.04.018
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/76242
dc.identifier.wosidWOS:000268219600026
dc.information.autorucAgronomía e Ing. Forestal;Díaz GA;S/I;189542
dc.information.autorucAgronomía e Ing. Forestal;Latorre BA;S/I;98977
dc.information.autorucAgronomía e Ing. Forestal;Torres R;S/I;86705
dc.issue.numero1-2
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final199
dc.pagina.inicio195
dc.publisherELSEVIER
dc.revistaINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
dc.rightsacceso restringido
dc.subjectOchratoxin A
dc.subjectAspergillus section Nigri
dc.subjectVitis vinifera
dc.subjectWinemaking
dc.subjectWINE GRAPES
dc.subjectFUNGI
dc.subjectRISK
dc.titleOchratoxigenic Aspergillus species on grapes from Chilean vineyards and Aspergillus threshold levels on grapes
dc.typeartículo
dc.volumen133
sipa.codpersvinculados189542
sipa.codpersvinculados98977
sipa.codpersvinculados86705
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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