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title Effect of Capsicum carotenoids on growth and ochratoxin A production by chilli and paprika Aspergillus spp. isolates
authors Santos, L; Kasper, R; Gil-Serna, J; Marin, S; Sanchis, V; Ramos, AJ
author full name Santos, L.; Kasper, R.; Gil-Serna, J.; Marin, S.; Sanchis, V.; Ramos, A. J.
title Effect of Capsicum carotenoids on growth and ochratoxin A production by chilli and paprika Aspergillus spp. isolates
nationality nacional
language English
document type Article
author keywords Ochratoxin A; Aspergillus; Growth; Carotenoids
abstract The aim of this study was to determine the effect of a natural carotenoid mixture (Capsantal FS-30-NT), containing capsanthin and capsorubin, on growth and mycotoxin production of ochratoxin A-producing A. ochraceus, A. westerdijkiae, and A. tubingensis isolates. One isolate of each species, previously isolated from paprika or chilli, was inoculated on Czapek Yeast extract Agar (CYA) medium supplemented with different amounts of capsantal (0 to 1%) and incubated at 10, 15 and 25 degrees C for 21 days. Growth rates and lag phases were obtained, and OTA production was determined at 7, 14 and 21 days. The taxonomically related A. ochraceus and A. westerdijkiae showed the same behavior at 15 degrees C, but A. ochraceus was able to grow at 10 degrees C and had higher growth rates at 25 degrees C. A. tubingensis had the highest growth rates and lowest OTA production capacity of the assayed isolates, and it was not able to grow at 10 degrees C. Capsantal addition resulted in increased lag phases at 15 degrees C for all the strains, while growth rates remained rather constant. At 25 degrees C capsantal reduced growth rates, with rather constant lag phases. However, the effect of capsantal on OTA production was inconclusive, because it depended on temperature or time, and mostly was not significant. Low temperature has been a crucial factor in OTA production, regardless of the capsantal concentration tested, especially for A. tubingensis and A. westerdijkiae. Industrial storage temperature for paprika and chilli is approximately 10 degrees C. If this temperature is maintained, mould growth and OTA production should be reduced. (C) 2010 Elsevier B.V. All rights reserved.
author address [Santos, L.; Kasper, R.; Marin, S.; Sanchis, V.; Ramos, A. J.] Univ Lleida, Dept Food Technol, XaRTA UTPV, Lleida 25198, Spain; [Gil-Serna, J.] Univ Complutense Madrid, Fac Biol, Dept Microbiol 3, E-28040 Madrid, Spain
reprint address Ramos, AJ (reprint author), Univ Lleida, Dept Food Technol, XaRTA UTPV, Av Alcalde Rovira Roure 191, Lleida 25198, Spain.
e-mail address ajramos@tecal.udl.es
researcherid number sanchis, vicente/B-3752-2011; Ramos, Antonio J./B-3934-2011; Marin, Sonia/B-8295-2011; Santos, Liliana/G-6478-2013; Marin, Sonia/G-1013-2012; Gil-Serna, Jessica/K-5189-2014
orcid number sanchis, vicente/0000-0001-9889-8098; Ramos, Antonio J./0000-0002-2830-8299; Marin, Sonia/0000-0002-0714-6155; Santos, Liliana/0000-0002-4453-5766; Marin, Sonia/0000-0002-0714-6155; Gil-Serna, Jessica/0000-0002-2113-1830
funding agency and grant number Spanish and Catalonian (XaRTA - Reference Network on Food Technology) Government [AGL2007-66416-C05-03]
funding text The authors are grateful to the Spanish (Project AGL2007-66416-C05-03) and Catalonian (XaRTA - Reference Network on Food Technology) Government for their financial support.
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cited reference count 36
times cited 8
total times cited count (wos, bci, and cscd) 8
publisher city AMSTERDAM
publisher address PO BOX 211, 1000 AE AMSTERDAM, NETHERLANDS
issn 0168-1605
29-character source abbreviation INT J FOOD MICROBIOL
iso source abbreviation Int. J. Food Microbiol.
publication date SEP 1
year published 2010
volume 142
issue 3
beginning page 354
ending page 359
digital object identifier (doi) 10.1016/j.ijfoodmicro.2010.07.018
page count 6
web of science category Food Science & Technology; Microbiology
subject category Food Science & Technology; Microbiology
document delivery number 652DN
unique article identifier WOS:000281981700010
autores membros do CESAM