Influence of temperature and water activity on growth and aflatoxin production of Aspergillus flavus strains isolated from chickpeas

Autores
Romero Donato, Cindy Johana; Humaran, Juan Francisco; Nichea, Maria Julia; Zachetti, Vanessa Gimena Lourdes; Cendoya, Eugenia; Demonte, Luisina Delma; Repetti, María Rosa; Ramirez, Maria Laura
Año de publicación
2022
Idioma
inglés
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
Chickpea (Cicer arietinum L.) is one of the most cultivated pulses in terms of world production. There is a high demand for world production due to the crops nutritional value. In Argentina, most of chickpea production is exported. Chickpea is susceptible to more than 25 well documented fungal pathogens, that cause seed deterioration, and contamination with mycotoxins. The most worldwide prevalent fungi in chickpeas are species belonging to Aspergillus, Fusarium, Penicillium, Alternaria, and Rhizopus genera. In a previous study we observed that A. flavus was the prevalent fungi isolated from chickpea. Considering that A. flavus has the ability to produce aflatoxins (compounds classified in group 1 by IARC) and aflatoxin production and fungal growth of A. flavus can be influenced by abiotic conditions, the effect of water activity (aW; 0.99, 0.98, 0.96, 0.94, 0.92, 0.90 and 0.87), temperature (15, 25, and 30 °C), incubation time (5, 10, 14, and 21 days), and their interactions on mycelial growth and aflatoxin production in a chickpea-based medium by three A. flavus strains isolated from chickpea in Argentina was evaluated. Maximum growth rates were obtained at aW 0.99 and 30 °C, with growth decreasing as the aW of the medium was reduced. Maximum amounts of aflatoxins were produced at 0.99 aW and 25 °C after 5 days of incubation for 2 strains, and at 25 °C and 0.96 aW after 21 days of incubation for the third strain. Aflatoxin concentrations varied depending on the aW and temperature interactions assayed. Two-dimensional profiles of aW by temperature interactions were developed from these data to identify areas where conditions indicate a significant risk from aflatoxin accumulation on chickpea. This study provides useful data about conditions representing a high and a low risk for aflatoxin contamination of chickpea which is of greater concern because chickpea is destined mainly for human consumption.
Fil: Romero Donato, Cindy Johana. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales. Instituto de Investigación en Micología y Micotoxicología. - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigación en Micología y Micotoxicología; Argentina
Fil: Humaran, Juan Francisco. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales. Instituto de Investigación en Micología y Micotoxicología. - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigación en Micología y Micotoxicología; Argentina
Fil: Nichea, Maria Julia. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales. Instituto de Investigación en Micología y Micotoxicología. - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigación en Micología y Micotoxicología; Argentina
Fil: Zachetti, Vanessa Gimena Lourdes. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales. Instituto de Investigación en Micología y Micotoxicología. - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigación en Micología y Micotoxicología; Argentina
Fil: Cendoya, Eugenia. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales. Instituto de Investigación en Micología y Micotoxicología. - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigación en Micología y Micotoxicología; Argentina
Fil: Demonte, Luisina Delma. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Programa de Investigación y Análisis de Residuos y Contaminantes Químicos; Argentina
Fil: Repetti, María Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Programa de Investigación y Análisis de Residuos y Contaminantes Químicos; Argentina
Fil: Ramirez, Maria Laura. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales. Instituto de Investigación en Micología y Micotoxicología. - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigación en Micología y Micotoxicología; Argentina
The World Mycotoxin Forum 13th conference
Parma
Italia
Universidad de Parma
Materia
Mycotoxin
Aspergillus flavus
Influence water activity
Aflatoxin
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/233223
Acceder
id CONICETDig_6f03f179cc5be82e99315c5a3bd87173
oai_identifier_str oai:ri.conicet.gov.ar:11336/233223
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Influence of temperature and water activity on growth and aflatoxin production of Aspergillus flavus strains isolated from chickpeasRomero Donato, Cindy JohanaHumaran, Juan FranciscoNichea, Maria JuliaZachetti, Vanessa Gimena LourdesCendoya, EugeniaDemonte, Luisina DelmaRepetti, María RosaRamirez, Maria LauraMycotoxinAspergillus flavusInfluence water activityAflatoxinhttps://purl.org/becyt/ford/4.1https://purl.org/becyt/ford/4Chickpea (Cicer arietinum L.) is one of the most cultivated pulses in terms of world production. There is a high demand for world production due to the crops nutritional value. In Argentina, most of chickpea production is exported. Chickpea is susceptible to more than 25 well documented fungal pathogens, that cause seed deterioration, and contamination with mycotoxins. The most worldwide prevalent fungi in chickpeas are species belonging to Aspergillus, Fusarium, Penicillium, Alternaria, and Rhizopus genera. In a previous study we observed that A. flavus was the prevalent fungi isolated from chickpea. Considering that A. flavus has the ability to produce aflatoxins (compounds classified in group 1 by IARC) and aflatoxin production and fungal growth of A. flavus can be influenced by abiotic conditions, the effect of water activity (aW; 0.99, 0.98, 0.96, 0.94, 0.92, 0.90 and 0.87), temperature (15, 25, and 30 °C), incubation time (5, 10, 14, and 21 days), and their interactions on mycelial growth and aflatoxin production in a chickpea-based medium by three A. flavus strains isolated from chickpea in Argentina was evaluated. Maximum growth rates were obtained at aW 0.99 and 30 °C, with growth decreasing as the aW of the medium was reduced. Maximum amounts of aflatoxins were produced at 0.99 aW and 25 °C after 5 days of incubation for 2 strains, and at 25 °C and 0.96 aW after 21 days of incubation for the third strain. Aflatoxin concentrations varied depending on the aW and temperature interactions assayed. Two-dimensional profiles of aW by temperature interactions were developed from these data to identify areas where conditions indicate a significant risk from aflatoxin accumulation on chickpea. This study provides useful data about conditions representing a high and a low risk for aflatoxin contamination of chickpea which is of greater concern because chickpea is destined mainly for human consumption.Fil: Romero Donato, Cindy Johana. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales. Instituto de Investigación en Micología y Micotoxicología. - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigación en Micología y Micotoxicología; ArgentinaFil: Humaran, Juan Francisco. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales. Instituto de Investigación en Micología y Micotoxicología. - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigación en Micología y Micotoxicología; ArgentinaFil: Nichea, Maria Julia. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales. Instituto de Investigación en Micología y Micotoxicología. - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigación en Micología y Micotoxicología; ArgentinaFil: Zachetti, Vanessa Gimena Lourdes. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales. Instituto de Investigación en Micología y Micotoxicología. - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigación en Micología y Micotoxicología; ArgentinaFil: Cendoya, Eugenia. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales. Instituto de Investigación en Micología y Micotoxicología. - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigación en Micología y Micotoxicología; ArgentinaFil: Demonte, Luisina Delma. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Programa de Investigación y Análisis de Residuos y Contaminantes Químicos; ArgentinaFil: Repetti, María Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Programa de Investigación y Análisis de Residuos y Contaminantes Químicos; ArgentinaFil: Ramirez, Maria Laura. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales. Instituto de Investigación en Micología y Micotoxicología. - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigación en Micología y Micotoxicología; ArgentinaThe World Mycotoxin Forum 13th conferenceParmaItaliaUniversidad de ParmaBastiaanse Communication2022info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectConferenciaBookhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/233223Influence of temperature and water activity on growth and aflatoxin production of Aspergillus flavus strains isolated from chickpeas; The World Mycotoxin Forum 13th conference; Parma; Italia; 2022; 138-138CONICET DigitalCONICETenghttps://ri.conicet.gov.ar/handle/11336/203145info:eu-repo/semantics/altIdentifier/url/https://www.bastiaanse-communication.com/WMF2021-2022/Internacionalinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:52:28Zoai:ri.conicet.gov.ar:11336/233223instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:52:28.809CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of temperature and water activity on growth and aflatoxin production of Aspergillus flavus strains isolated from chickpeas
title Influence of temperature and water activity on growth and aflatoxin production of Aspergillus flavus strains isolated from chickpeas
spellingShingle Influence of temperature and water activity on growth and aflatoxin production of Aspergillus flavus strains isolated from chickpeas
Romero Donato, Cindy Johana
Mycotoxin
Aspergillus flavus
Influence water activity
Aflatoxin
title_short Influence of temperature and water activity on growth and aflatoxin production of Aspergillus flavus strains isolated from chickpeas
title_full Influence of temperature and water activity on growth and aflatoxin production of Aspergillus flavus strains isolated from chickpeas
title_fullStr Influence of temperature and water activity on growth and aflatoxin production of Aspergillus flavus strains isolated from chickpeas
title_full_unstemmed Influence of temperature and water activity on growth and aflatoxin production of Aspergillus flavus strains isolated from chickpeas
title_sort Influence of temperature and water activity on growth and aflatoxin production of Aspergillus flavus strains isolated from chickpeas
dc.creator.none.fl_str_mv Romero Donato, Cindy Johana
Humaran, Juan Francisco
Nichea, Maria Julia
Zachetti, Vanessa Gimena Lourdes
Cendoya, Eugenia
Demonte, Luisina Delma
Repetti, María Rosa
Ramirez, Maria Laura
author Romero Donato, Cindy Johana
author_facet Romero Donato, Cindy Johana
Humaran, Juan Francisco
Nichea, Maria Julia
Zachetti, Vanessa Gimena Lourdes
Cendoya, Eugenia
Demonte, Luisina Delma
Repetti, María Rosa
Ramirez, Maria Laura
author_role author
author2 Humaran, Juan Francisco
Nichea, Maria Julia
Zachetti, Vanessa Gimena Lourdes
Cendoya, Eugenia
Demonte, Luisina Delma
Repetti, María Rosa
Ramirez, Maria Laura
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Mycotoxin
Aspergillus flavus
Influence water activity
Aflatoxin
topic Mycotoxin
Aspergillus flavus
Influence water activity
Aflatoxin
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.1
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv Chickpea (Cicer arietinum L.) is one of the most cultivated pulses in terms of world production. There is a high demand for world production due to the crops nutritional value. In Argentina, most of chickpea production is exported. Chickpea is susceptible to more than 25 well documented fungal pathogens, that cause seed deterioration, and contamination with mycotoxins. The most worldwide prevalent fungi in chickpeas are species belonging to Aspergillus, Fusarium, Penicillium, Alternaria, and Rhizopus genera. In a previous study we observed that A. flavus was the prevalent fungi isolated from chickpea. Considering that A. flavus has the ability to produce aflatoxins (compounds classified in group 1 by IARC) and aflatoxin production and fungal growth of A. flavus can be influenced by abiotic conditions, the effect of water activity (aW; 0.99, 0.98, 0.96, 0.94, 0.92, 0.90 and 0.87), temperature (15, 25, and 30 °C), incubation time (5, 10, 14, and 21 days), and their interactions on mycelial growth and aflatoxin production in a chickpea-based medium by three A. flavus strains isolated from chickpea in Argentina was evaluated. Maximum growth rates were obtained at aW 0.99 and 30 °C, with growth decreasing as the aW of the medium was reduced. Maximum amounts of aflatoxins were produced at 0.99 aW and 25 °C after 5 days of incubation for 2 strains, and at 25 °C and 0.96 aW after 21 days of incubation for the third strain. Aflatoxin concentrations varied depending on the aW and temperature interactions assayed. Two-dimensional profiles of aW by temperature interactions were developed from these data to identify areas where conditions indicate a significant risk from aflatoxin accumulation on chickpea. This study provides useful data about conditions representing a high and a low risk for aflatoxin contamination of chickpea which is of greater concern because chickpea is destined mainly for human consumption.
Fil: Romero Donato, Cindy Johana. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales. Instituto de Investigación en Micología y Micotoxicología. - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigación en Micología y Micotoxicología; Argentina
Fil: Humaran, Juan Francisco. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales. Instituto de Investigación en Micología y Micotoxicología. - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigación en Micología y Micotoxicología; Argentina
Fil: Nichea, Maria Julia. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales. Instituto de Investigación en Micología y Micotoxicología. - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigación en Micología y Micotoxicología; Argentina
Fil: Zachetti, Vanessa Gimena Lourdes. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales. Instituto de Investigación en Micología y Micotoxicología. - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigación en Micología y Micotoxicología; Argentina
Fil: Cendoya, Eugenia. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales. Instituto de Investigación en Micología y Micotoxicología. - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigación en Micología y Micotoxicología; Argentina
Fil: Demonte, Luisina Delma. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Programa de Investigación y Análisis de Residuos y Contaminantes Químicos; Argentina
Fil: Repetti, María Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Programa de Investigación y Análisis de Residuos y Contaminantes Químicos; Argentina
Fil: Ramirez, Maria Laura. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales. Instituto de Investigación en Micología y Micotoxicología. - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigación en Micología y Micotoxicología; Argentina
The World Mycotoxin Forum 13th conference
Parma
Italia
Universidad de Parma
description Chickpea (Cicer arietinum L.) is one of the most cultivated pulses in terms of world production. There is a high demand for world production due to the crops nutritional value. In Argentina, most of chickpea production is exported. Chickpea is susceptible to more than 25 well documented fungal pathogens, that cause seed deterioration, and contamination with mycotoxins. The most worldwide prevalent fungi in chickpeas are species belonging to Aspergillus, Fusarium, Penicillium, Alternaria, and Rhizopus genera. In a previous study we observed that A. flavus was the prevalent fungi isolated from chickpea. Considering that A. flavus has the ability to produce aflatoxins (compounds classified in group 1 by IARC) and aflatoxin production and fungal growth of A. flavus can be influenced by abiotic conditions, the effect of water activity (aW; 0.99, 0.98, 0.96, 0.94, 0.92, 0.90 and 0.87), temperature (15, 25, and 30 °C), incubation time (5, 10, 14, and 21 days), and their interactions on mycelial growth and aflatoxin production in a chickpea-based medium by three A. flavus strains isolated from chickpea in Argentina was evaluated. Maximum growth rates were obtained at aW 0.99 and 30 °C, with growth decreasing as the aW of the medium was reduced. Maximum amounts of aflatoxins were produced at 0.99 aW and 25 °C after 5 days of incubation for 2 strains, and at 25 °C and 0.96 aW after 21 days of incubation for the third strain. Aflatoxin concentrations varied depending on the aW and temperature interactions assayed. Two-dimensional profiles of aW by temperature interactions were developed from these data to identify areas where conditions indicate a significant risk from aflatoxin accumulation on chickpea. This study provides useful data about conditions representing a high and a low risk for aflatoxin contamination of chickpea which is of greater concern because chickpea is destined mainly for human consumption.
publishDate 2022
dc.date.none.fl_str_mv 2022
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/conferenceObject
Conferencia
Book
http://purl.org/coar/resource_type/c_5794
info:ar-repo/semantics/documentoDeConferencia
status_str publishedVersion
format conferenceObject
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/233223
Influence of temperature and water activity on growth and aflatoxin production of Aspergillus flavus strains isolated from chickpeas; The World Mycotoxin Forum 13th conference; Parma; Italia; 2022; 138-138
CONICET Digital
CONICET
url http://hdl.handle.net/11336/233223
identifier_str_mv Influence of temperature and water activity on growth and aflatoxin production of Aspergillus flavus strains isolated from chickpeas; The World Mycotoxin Forum 13th conference; Parma; Italia; 2022; 138-138
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://ri.conicet.gov.ar/handle/11336/203145
info:eu-repo/semantics/altIdentifier/url/https://www.bastiaanse-communication.com/WMF2021-2022/
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.coverage.none.fl_str_mv Internacional
dc.publisher.none.fl_str_mv Bastiaanse Communication
publisher.none.fl_str_mv Bastiaanse Communication
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844613609136586752
score 13.069144

Publicaciones similares