Mycobiota and ochratoxin A producing fungi from Spanish wine grapes

N. Bellí, M. Bau, S. Marín, M. L. Abarca, A. J. Ramos, M. R. Bragulat

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62 Citations (Scopus)

Abstract

Grapes from three different regions with a long winemaking tradition in Spain were analysed at different growth stages in order to identify the ochratoxigenic mycobiota during three consecutive seasons. The correlation between meteorological parameters and ochratoxigenic fungi was studied and revealed a significant positive correlation between black aspergilli infection and temperatures in the month preceding each sampling date. No significant correlation was found with either relative humidity or rainfall. Biodiversity indexes were also calculated in this study. Black aspergilli species were the most abundant in grapes before harvest, and among them, Aspergillus carbonarius was the main ochratoxin A (OTA) producer species and represented 78-100% of the isolates tested. The results obtained support the key role of A. carbonarius as the main source of OTA contamination in grapes. © 2006 Elsevier B.V. All rights reserved.
Original languageEnglish
JournalInternational Journal of Food Microbiology
Volume111
DOIs
Publication statusPublished - 1 Sep 2006

Keywords

  • Aspergillus carbonarius
  • Black aspergilli
  • Grapes
  • Mycobiota
  • Ochratoxin A

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