KaydedilenlerDerginizi ekleyin

Dergiler / Sakarya University Journal of Science / 2020 / Cilt: 24 Sayı: 1

Growth And Ochratoxin A Production by Aspergillus carbonarius Isolated From Dried Figs In Aegean Region of Turkey Affected by Temperature And Water Activity

Ayşegül MUTLU-İNGÖK
Canel ELİKOĞLU
Hilal Nur TEMİR
Funda KARBANCIOĞLU-GÜLER
Sayfa
140–150
Yayın Tarihi
2020-02-01
DOI
—
🏛️Bu makalenin bibliyografik verileri ve tam metin bağlantısı DergiPark üzerinden sağlanmıştır.
DergiPark Kaydı ↗
✨

Yapay Zeka Hızlı Bakış & Çıkarımlar

AI Insight
⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Temperature, water activity and their interactions significantly influenced the growth rate and ochratoxin A production by all tested isolates (P <0.05).

📌 3 Maddede Bu Makale

🎯
Amaç & Hipotez:The impacts of temperature, water activity and their interactions on the growth rate and ochratoxin A (OTA) production by three Aspergillus carbonarius isolates obtained from dried figs in Agean Region of Turkey were investigated on Czapek yeast extract agar.
📊
Temel Bulgular & Veri:The maximum specific radial growth rates at each set of conditions were obtained by using the primary model of Baranyi.
💡
Sonuç & Katkı:Temperature, water activity and their interactions significantly influenced the growth rate and ochratoxin A production by all tested isolates (P <0.05).
🔬Tür:Modelleme & Sayısal Simülasyon
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Growth rate · ochratoxin A · dried figs

Abstract

The impacts of temperature, water activity and their interactions on the growth rate and ochratoxin A (OTA) production by three Aspergillus carbonarius isolates obtained from dried figs in Agean Region of Turkey were investigated on Czapek yeast extract agar. The maximum specific radial growth rates at each set of conditions were obtained by using the primary model of Baranyi. Correlation coefficients were varied between 96% and 99%. Optimum growth of all isolates was at 30°C and 0.97 aw while optimum OTA production was observed at 15 - 20°C and 0.97 - 0.99 aw depending on the isolate. The assayed isolates showed varying abilities in growth rate and OTA production capacities as reported in the literature. The estimated optimum temperature and water activity values for growth and OTA production were in accordance with reported results for grape isolates. Temperature, water activity and their interactions significantly influenced the growth rate and ochratoxin A production by all tested isolates (P <0.05).

🔖

Bu Makaleye Atıf Yap

MUTLU-İNGÖK, A., ELİKOĞLU, C., TEMİR, H. N., KARBANCIOĞLU-GÜLER, F. (2020). Growth And Ochratoxin A Production by Aspergillus carbonarius Isolated From Dried Figs In Aegean Region of Turkey Affected by Temperature And Water Activity. Sakarya University Journal of Science, Cilt: 24 Sayı: 1, 140–150. https://ajindex.com/articles/941947

📄 Tam Metin PDF Okuyucu

📄

PDF görüntüleyici hazırlanıyor...

Kaynakça (11)

  1. M. L. Abarca, M. R. Bragulat, G. Castellá, and F. J. Cabañes, “Impact of some environmental factors on growth and ochratoxin A production by Aspergillus niger and Aspergillus welwitschiae,” International Journal of Food Microbiology, vol. 291, pp. 10-16, 2019
  2. A. Gallo, M. Ferrara, and G. Perrone, “Recent advances on the molecular aspects of ochratoxin A biosynthesis,” Current Opinion in Food Science, vol. 17, pp. 49-56, 2017
  3. M. L. Abarca, M. R. Bragulat, G. Castella, and F. J. Cabanes, “Ochratoxin A production by strains of Aspergillus niger var. niger,” Applied and Environmental Microbiology, vol. 60, no. 7, pp. 2650-2652, 1994
  4. B. Patiño, A. González-Salgado, M. T. González-Jaén, and C. Vázquez, “ PCR detection assays for the ochratoxin-producing Aspergillus carbonarius and Aspergillus ochraceus species,” International Journal of Food Microbiology, vol.104, no. 2, pp. 207-214, 2005
  5. A. Mutlu-İngök, and H. F. Karbancıoğlu-Güler, H. F. “Sıcaklığın Aspergillus section Nigri Üyelerinin Okratoksin A Oluşturması Üzerine Etkisinin İncelenmesi,” Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi, vol. 2, no. 1, 2015
  6. D. Heperkan, F. Karbancioglu- Guler, and H. I. Oktay, “Mycoflora and natural occurrence of aflatoxin, cyclopiazonic acid, fumonisin and ochratoxin A in dried figs,” Food Additives and Contaminants: Part A, vol. 29, no. 2, pp. 277-286, 2012
  7. A. Mutlu-Ingok, and F. Karbancioglu-Guler, “Effect of temperature on the growth and ochratoxin A production of the Aspergillus section Nigri members isolated from dried figs,” Journal of Food Safety, vol. 34, no. 4, pp. 333-339, 2014
  8. M. L. Abarca, F. Accensi, M. R. Bragulat, G. Castella, and F. J. Cabanes, “Aspergillus carbonarius as the main source of ochratoxin A contamination in dried vine fruits from the Spanish market,” Journal of Food Protection vol. 66, no. 3, pp. 504-506, 2003
  9. N. Magan, and D. Aldred, “Conditions of formation of ochratoxin A in drying, transport and in different commodities,” Food Additives and Contaminants, vol. 22, pp. 10-16, 2005
  10. D. Spadaro, S. Patharajan, A. Lore, M. L. Gullino, and A. Garibaldi, “Effect of pH, water activity and temperature on the growth and accumulation of ochratoxin A produced by three strains of Aspergillus carbonarius isolated from Italian vineyards,” Phytopathologia Mediterranea, vol. 49, no. 1, pp. 65-73, 2010
  11. J. D. Palumbo, T. L. O’Keeffe, S. J. Vasquez, and N. E. Mahoney, "Isolation and identification o