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dc.contributor.author
Pose, Graciela Noemi
dc.contributor.author
Patriarca, Andrea Rosana
dc.contributor.author
Kyanko, V.
dc.contributor.author
Pardo, Alejandro Guillermo
dc.contributor.author
Fernández Pinto, Virginia Elena
dc.date.available
2019-05-15T21:26:49Z
dc.date.issued
2010-09
dc.identifier.citation
Pose, Graciela Noemi; Patriarca, Andrea Rosana; Kyanko, V.; Pardo, Alejandro Guillermo; Fernández Pinto, Virginia Elena; Water activity and temperature effects on mycotoxin production by Alternaria alternata on a synthetic tomato medium; Elsevier Science; International Journal of Food Microbiology; 142; 3; 9-2010; 348-353
dc.identifier.issn
0168-1605
dc.identifier.uri
http://hdl.handle.net/11336/76502
dc.description.abstract
Alternaria spp. have been reported to be the most frequent fungal species invading tomatoes. Certain species, in particular the most common one, A. alternata, are capable of producing several mycotoxins in infected plants and in agricultural commodities. Alternariol (AOH), alternariol monomethyl ether (AME), and tenuazonic acid (TA) 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, 0.904, 0.922, 0.954, and 0.982) and temperature (6, 15, 21 and 35°C) on mycotoxin production on a synthetic tomato medium of a cocktail inoculum of five strains of A. alternata isolated from tomato fruits affected by Blackmould. The optimum AOH production occurred at 0.954 aw after 28days of incubation at 21°C. A temperature of 21°C was the most favourable for AOH synthesis at all aw levels. The maximum concentration of AME was determined at 0.954 aw and 35°C. The optimum conditions for TA accumulation were 0.982 aw and 21°C. At the 0.904 aw no growth or germination was registered at 6°C and 15°C over the whole incubation period. At 21°C and 35°C growth occurred slowly but none of the toxins were detected at this aw level. In general, high aw levels were favourable for mycotoxin production. None of the other toxins was detected at quantifiable levels at 6°C after the whole incubation period. 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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Alternaria
dc.subject
Mycotoxins
dc.subject
Temperature
dc.subject
Tomato
dc.subject
Water Activity
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Water activity and temperature effects on mycotoxin production by Alternaria alternata on a synthetic tomato medium
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-05-14T17:34:09Z
dc.identifier.eissn
1879-3460
dc.journal.volume
142
dc.journal.number
3
dc.journal.pagination
348-353
dc.journal.pais
Países Bajos
dc.journal.ciudad
Ámsterdam
dc.description.fil
Fil: Pose, Graciela Noemi. Universidad Nacional de Quilmes; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Patriarca, Andrea Rosana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
dc.description.fil
Fil: Kyanko, V.. Universidad Nacional de Quilmes; Argentina
dc.description.fil
Fil: Pardo, Alejandro Guillermo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes; Argentina
dc.description.fil
Fil: Fernández Pinto, Virginia Elena. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
dc.journal.title
International Journal of Food Microbiology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.ijfoodmicro.2010.07.017
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0168160510003909
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