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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/233223
Ver los metadatos del registro completo
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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 Técnicas2025-09-03T09:53:22Zoai: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:34982025-09-03 09:53:22.681CONICET 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 |
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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 |
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eng |
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eng |
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https://ri.conicet.gov.ar/handle/11336/203145 info:eu-repo/semantics/altIdentifier/url/https://www.bastiaanse-communication.com/WMF2021-2022/ |
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Bastiaanse Communication |
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