Aspergillus steynii and Aspergillus westerdijkiae as potential risk of OTA contamination in food products in warm climates

作者：Gil Serna Jessica; Patino Belen; Cortes Laura; Teresa Gonzalez Jaen Maria; Vazquez Covadonga^*

来源：Food Microbiology, 2015, 46: 168-175.

DOI：10.1016/j.fm.2014.07.013

• Aspergillus steynii
• Aspergillus westerdijkiae
• Ecophysiological factors
• Ochratoxin A

Aspergillus steynii and Aspergillus westerdijkiae are the main ochratoxin A (OTA) producing species of Aspergillus section Circumdati. Due to its recent description, few data are available about the influence of ecophysiological factors on their growth and OTA production profiles. In this work, the effect of temperature (20, 24 and 28 degrees C) and water activity (a(w)) (0.928, 0.964 and 0.995) on growth, sporulation and OTA production by these fungi was examined in CYA and media prepared from paprika, green coffee, anise, grapes, maize and barley. Growth was positively affected by the highest temperature and aw values indicating that both species might be expected in warm climates or storage conditions. However, optimal growth conditions showed differences depending on the medium. OTA production was markedly affected by substrate and showed qualitative and quantitative differences. Both species, especially A. steynii, represent a great potential risk of OTA contamination due to their high production in a variety of conditions and substrates, in particular in barley and paprika-based media. Additionally, neither growth nor sporulation did result good indicators of OTA production by A. steynii or A. westerdijkiae; therefore, specific and highly-sensitive detection methods become essential tools for control strategies to reduce OTA risk by these species.

• 出版日期2015-4