Survey of mycobiota on Slovakian wine grapes from 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, Tel. +421376415813 https://orcid.org/0000-0002-2944-7071
  • Kačániová Miroslava Slovak University of Agriculture in Nitra, Faculty of Horticulture and Landscape Engineering, Department of Fruit Sciences, Viticulture and Enology, 2 Tr. A. Hlinku St., 949 76 Nitra, Slovakia, Department of Bioenergy and Food Technology, Faculty of Biology and Agriculture, University of Rzeszów, 4 Zelwerowicza St., 35-601 Rzeszow, Poland, Tel. +421376414715 https://orcid.org/0000-0002-4460-0222
  • Vrábel František Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel. +421376415813

DOI:

https://doi.org/10.5219/1322

Keywords:

grape, filamentous fungi, Penicillium, mycotoxin, Slovakian vineyard

Abstract

A total of 13 samples of grapes (bunches) without apparent fungal contamination were analyzed. The samples were collected during the 2019 harvest from Vrbové village in the Small Carpathian region of Slovakia. For the isolation of fungi were used the direct plating technique on DRBC plates. The plates were incubated aerobically at 25 ±1 °C for one week in the dark. The data obtained from the cultivation of the grape berry samples revealed a high diversity of fungal species (a total of 1044 isolates were obtained). Alternaria and Rhizopus were the main components of the wine grape mycobiota of the Vrbovský subregion at harvest time (92%, each), followed by Cladosporium (85%), Penicillium (77%), Botrytis and Epicoccum (54%, each). The most abundant genera found by descending order were Penicillium (25%), Alternaria (24%), Cladosporium (20%), and Rhizopus (12%) and only in minor percentage by Aspergillus (3%) among others. The main fungal species isolated from genera Penicillium and Aspergillus were Penicillium expansum (57% RD) and A. section Nigri (97% RD). Of 17 analyzed Penicillium strains, 65% were able to produce at least one of the six mycotoxins analyzed in in vitro conditions by means of thin-layer chromatography method: citrinin, griseofulvin, patulin, cyclopiazonic acid, penitrem A, and roquefortin C.

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Published

2020-09-28

How to Cite

Felšöciová, S., Miroslava, K., & František, V. (2020). Survey of mycobiota on Slovakian wine grapes from Small Carpathians wine region. Potravinarstvo Slovak Journal of Food Sciences, 14, 721–728. https://doi.org/10.5219/1322

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