Growth And Ochratoxin A Production by Aspergillus carbonarius Isolated From Dried Figs In Aegean Region of Turkey Affected by Temperature And Water Activity

Ayşegül MUTLU-İNGÖK; Canel ELİKOĞLU; Hilal Nur TEMİR; Funda KARBANCIOĞLU-GÜLER

doi:https://doi.org/10.16984/saufenbilder.494882

Makale detayları

Growth And Ochratoxin A Production by Aspergillus carbonarius Isolated From Dried Figs In Aegean Region of Turkey Affected by Temperature And Water Activity

Yazarlar:

Ayşegül MUTLU-İNGÖK | Canel ELİKOĞLU | Hilal Nur TEMİR | Funda KARBANCIOĞLU-GÜLER

Ana Başlıklar:

Gıda teknolojisi

Dergi:

Sakarya University Journal of Science 2020 Vol.24 Issue 1, pp.140-150

Belge Tipi:

Makale

Yayın Tarihi:

1/2020

Belge Dili:

İngilizce

Document ID (Org No.):

2000556911

DOI:

https://doi.org/10.16984/saufenbilder.494882

Özet:

 


The impacts of temperature,
water activity and their interactions on the growth rate and ochratoxin A (OTA)
production by three Aspergillus
carbonarius isolates obtained from dried figs in Agean Region of Turkey
were investigated on Czapek yeast extract agar. The maximum specific radial
growth rates at each set of conditions were obtained by using the primary model
of Baranyi. Correlation coefficients were varied between 96% and 99%. Optimum
growth of all isolates was at 30°C and 0.97 aw while optimum OTA
production was observed at 15 - 20°C and 0.97 - 0.99 aw depending on
the isolate. The assayed isolates showed varying abilities in growth rate and
OTA production capacities as reported in the literature. The estimated optimum
temperature and water activity values for growth and OTA production were in
accordance with reported results for grape isolates. Temperature, water
activity and their interactions significantly influenced the growth rate and
ochratoxin A production by all tested isolates (P <0.05).


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Makale detayları

Growth And Ochratoxin A Production by Aspergillus carbonarius Isolated From Dried Figs In Aegean Region of Turkey Affected by Temperature And Water Activity

Yazarlar: Ayşegül MUTLU-İNGÖK | Canel ELİKOĞLU | Hilal Nur TEMİR | Funda KARBANCIOĞLU-GÜLER

Ana Başlıklar: Gıda teknolojisi

Dergi: Sakarya University Journal of Science 2020 Vol.24 Issue 1, pp.140-150

Belge Tipi: Makale

Yayın Tarihi: 1/2020

Belge Dili: İngilizce

Document ID (Org No.): 2000556911

DOI: https://doi.org/10.16984/saufenbilder.494882

Sayı

Yazarlar:

Ayşegül MUTLU-İNGÖK | Canel ELİKOĞLU | Hilal Nur TEMİR | Funda KARBANCIOĞLU-GÜLER

Ana Başlıklar:

Gıda teknolojisi

Dergi:

Sakarya University Journal of Science 2020 Vol.24 Issue 1, pp.140-150

Belge Tipi:

Makale

Yayın Tarihi:

1/2020

Belge Dili:

İngilizce

Document ID (Org No.):

2000556911

DOI:

https://doi.org/10.16984/saufenbilder.494882