Leong S L, Hocking A D, Scott E S
CSIRO Food Science Australia, North Ryde, NSW, Australia.
Lett Appl Microbiol. 2006 Apr;42(4):326-30. doi: 10.1111/j.1472-765X.2006.01871.x.
To determine the effect of water activity (a(w)) and temperature on the survival of Aspergillus carbonarius spores.
Spores of A. carbonarius were dried onto filter membranes. These filters were held at 1.0, 0.9, 0.8, 0.6 and 0.4 a(w) and at 1, 15, 25 and 37 degrees C for up to 618 d. At intervals, spores were recovered from filters and assessed for viability by enumeration on dichloran rose bengal chloramphenicol agar. Survival and subsequent growth of spores was prolonged at low temperatures and at a(w) below 0.6. Above 15 degrees C, 0.6-0.9 a(w) were often more deleterious than 1.0. However, at 1 degrees C and 1.0 a(w), spores lost viability more rapidly than at lower a(w).
Increased incidence of black Aspergillus spp. in dry soils and from grapes in dry conditions may result partly from prolonged survival of spores.
Delineating the direct effect of a(w) and temperature on survival of A. carbonarius spores may aid in understanding the incidence of this ochratoxin A-producing species in vineyard soils and on grapes.
确定水分活度（a(w)）和温度对黑曲霉孢子存活的影响。
将黑曲霉孢子干燥在滤膜上。这些滤膜分别置于水分活度为1.0、0.9、0.8、0.6和0.4，温度为1、15、25和37摄氏度的条件下长达618天。每隔一段时间，从滤膜上回收孢子，并通过在孟加拉玫瑰红氯霉素琼脂平板上计数来评估其活力。在低温和水分活度低于0.6时，孢子的存活和后续生长时间延长。在15摄氏度以上，水分活度为0.6 - 0.9时通常比1.0更具危害性。然而，在1摄氏度和水分活度为1.0时，孢子丧失活力的速度比在较低水分活度时更快。
在干燥土壤和干燥条件下的葡萄中，黑曲霉属真菌发生率增加可能部分归因于孢子存活时间延长。
描绘水分活度和温度对黑曲霉孢子存活的直接影响，可能有助于理解这种产赭曲霉毒素A的菌种在葡萄园土壤和葡萄上的发生率。
