Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/3824

TitleFungi and ochratoxin A detected in healthy grapes for wine production
Author(s)Serra, Rita
Mendonça, Carla
Venâncio, Armando
KeywordsA. carbonarius
Aspergillus
Fungi
Grapes
Mycotoxins
Ochratoxin A
Penicillium
Wine
Issue date2006
PublisherBlackwell Publishing
JournalLetters in Applied Microbiology
Citation"Letters in applied microbiology". ISSN 0266-8254. 42 (2006) 42-47.
Abstract(s)Aims: The mycoflora of healthy grapes (i.e. without visible symptoms of rot) for wine production in Portuguese winemaking regions was assessed and its potential for ochratoxin A (OTA) production evaluated. The OTA content of grapes was also determined. Methods and Results: A total of 386 fungal strains were isolated by plating methods. The most frequent genera found in grapes were non-ochratoxigenic species: Cladosporium (28%), Penicillium (24%), Botrytis (13%) and Aspergillus (9%). Two OTA-producing strains were isolated, belonging to the species Aspergillus carbonarius and Aspergillus ochraceus. OTA was detected in three of four grape samples, up to 116 ng lֿ¹. Conclusions: OTA is being produced in healthy berries by Aspergillus species, namely A. carbonarius, at levels below the maximum recommended limit of 2000 ng lֿ¹ in wine. Significance and Impact of the Study: The OTA concentration detected in healthy Portuguese grapes does not represent a risk to wine regarding the legal limit established.
TypeArticle
URIhttp://hdl.handle.net/1822/3824
DOI10.1111/j.1472-765X.2005.01805.x
ISSN0266-8254
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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