Mycotoxin-producing Penicillium spp. and other fungi isolated from grapes for wine production in Small Carpathians wine region

Authors

  • Soňa Felšöciová , Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
  • Miroslava Kačániová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia

DOI:

https://doi.org/10.5219/1044

Keywords:

grapes, Penicillium, microfungi, mycotoxins, TLC

Abstract

The diversity of mycobiota associated with grapevine in Vrbove, Slovakia at the harvest time in 2018 was evaluated. Fourteen samples of grapes were analyzed by plating methods and by plating methods with surface disinfection. The identification of fungi was performed using the morphological and microscopical characteristics. From the 1001 strains detected and identified from exogenous mycobiota, the most frequent genera were Alternaria, Rhizopus and Sordaria. Their relative density was low, except Alternaria. The most frequently encountered moulds and with the highest relative density from endogenous mycobiota were Alternaria, Cladosporium and Penicillium. Most of all genera had relative density less than 1%. Penicillium contributed small proportion in both sources. Penicillium citrinum was the most dominant species in exogenous and endogenous mycobiota. Penicillium expansum and P. glabrum were recorded in exogenous source and P. hordei, P. chrysogenum and P. griseofulvum in endogenous. Potentially toxigenic Penicillium species were tested for their toxigenic ability by thin layer chromatography method. Out of 15 tested isolates representing five potentially toxigenic species 11 produced at least one mycotoxin. Positive toxinogenity was detected in all tested strains of Penicillim citrinum (9/9).

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References

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Published

2019-03-25

How to Cite

Felšöciová, S. ., & Kačániová, M. . (2019). Mycotoxin-producing Penicillium spp. and other fungi isolated from grapes for wine production in Small Carpathians wine region . Potravinarstvo Slovak Journal of Food Sciences, 13(1), 194–199. https://doi.org/10.5219/1044

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