BATISTA, L.

LIMA, L.

OTERO, T.

PEREIRA, G. E.

PRADO, G.

TERRA, M.

Repository Open Access to Scientific Information from Embrapa

Ochratoxigenic Aspergillus in Wine Grapes and Ochratoxin A in Wines from Northeast Brazil Author(s) Michelle Terra1, Thais Otero1, Luís Batista1, Guilherme Prado2, Giuliano Pereira3, Luiz Lima1 Institution(s) 1. UFLA, UNIVERSIDADE FEDERAL DE LAVRAS, Campus da UFLA 2. Funed, Fundação Ezequiel Dias - BH, Rua Conde Pereira Carneiro, 80 - Gameleira, Belo Horizonte 3. EMBRAPA-Semi-árido, Embrapa Centro de Pesquisa Agropecuária do Trópico Semi-Árid, BR 428, Km 152, Zona Rural Petrolina-PE Abstract:  Ochartoxin A (OTA) is one of the common mycotoxin found in wines, and placed among the most harmful to human health. This study aims to isolate ochratoxigenic fungi from grapes, must and soil, as well as to evaluate the content of OTA in wines of the varieties Syrah and Viognier from the wine region of Vale do Submédio São Francisco (BA). For the isolation of fungi of the samples of grapes the technique of Direct Plating in medium DRBC (Dicloran Rosa Bengal Cloranfenicol) was used; and for the samples of must and soil the technique of surface scattering from serial dilutions was adopted. To obtain pure cultures, only fungi from genus Aspergilllus that were identified though morphological characteristics and evaluated for the production of OTA thought the Plug Agar Method, were selected. The levels of OTA form the wine samples were identified by means of High Performance Liquid Chromatography (HPLC). In the healthy grapes from the varieties Syrah and Viognier, no fungi from the genus Aspergillus were detected. In the must from the varieties Syrah nine isolates were obtained, identified as the species A. niger (44,4%), A. japonicus (33,3%) and A. foetidus (22,2%), with only one isolate of A. niger producer of OTA. From the soil, three species were identified A. tubingensis (16,7%), A. aculeatus (33,3%) and A. foetidus (50,0%). Three isolates of A. carbonarius producer of OTA were detected in already deteriorated Syrah grapes harvested in the vineyard; this may represent an important source of contamination with this mycotoxin in the final product. Among the thirteen isolates obtained, the species A. japonicus (76.9%), A. niger (15.4%) and A. niger aggregate (7.7%) were identified by the analysis of the Viognier variety must. From soil isolates in A. aculeatus (40.0%), A. niger aggregate (40.0%) and A. foetidus (20.0%) were identified. None of the isolates from the samples of the variety Viognier was ochratoxigenic. No OTA content in wine produced with these grapes was detected. This may be related to the characteristics of the wine producing process of white wine. With respect to HPLC, in the Syrah wine variety a concentration of 0,03 ng/mL OTA has been detected. This may be explained by the incidence of ochratoxigenic isolates in must and mainly in spoilaged grapes. Key words: wine, Aspergillus, Taxonomy, mycotoxin, grape  

Ochratoxigenic aspergillus in wine grapes and ochratoxin a in wines from Northeast Brazil.

RCAAP - Repositório Científico de Acesso Aberto de Portugal

http://www.alice.cnptia.embrapa.br/alice/bitstream/doc/945214/1/abmichelle.pdf

Ochratoxigenic aspergillus in wine grapes and ochratoxin a in wines from Northeast Brazil.

Abstract

Similar works

Full text

Available Versions

Repository Open Access to Scientific Information from Embrapa

RCAAP - Repositório Científico de Acesso Aberto de Portugal