Perera D, Savocchia S, Prenzler P D, Thomson P C, Steel C C
National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW, 2650, Australia.
School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW, 2650, Australia.
Mycotoxin Res. 2021 Nov;37(4):327-339. doi: 10.1007/s12550-021-00438-8. Epub 2021 Oct 25.
Black aspergilli are some of the most common mycotoxigenic fungi in vineyards worldwide. The aims of this research were to assess the occurrence of fumonisin-producing black aspergilli in Australian wine grapes and the effects of environmental factors on fumonisin production by A. niger and A. welwitschiae (syn. A. awamori). Thirty-eight Aspergillus isolates (black aspergilli) were collected from six wine grape varieties grown in Australian vineyards. LC-MS/MS analysis of culture extracts revealed that six isolates produced fumonisins FB and FB. Molecular data revealed that all fumonisin-producing isolates were A. niger and A. welwitschiae. None of the reference isolates, A. carbonarius, A. tubingensis, A. japonicus, and A. foetidus, were positive for fumonisin production. The effects of temperature and water activity on the growth and production of fumonisins were studied using two A. niger and an isolate of A. welwitschiae on synthetic grape juice medium (SGJM) at 20 °C, 25 °C, 30 °C, and 35 °C, and 0.92 a, 0.95 a, and 0.98 a levels. All isolates produced FB and FB at 0.95 a and 0.98 a and 20 °C, 25 °C, and 30 °C. The highest growth rate observed was 14.89 mm/day for A. welwitschiae at 0.98 a and 35 °C, whereas the highest fumonisin production observed was 25.3 mg/kg at 0.98 a and 20 °C for A. welwitschiae. None of the isolates produced fumonisins at 35 °C at any water activity levels. To our knowledge, this is the first report on the occurrence of fumonisin-positive isolates of Aspergillus from Australian wine grapes and the impact of the environmental factors on fumonisin production by A. welwitschiae.
黑曲霉是全球葡萄园里最常见的产真菌毒素的真菌之一。本研究的目的是评估澳大利亚酿酒葡萄中产生伏马毒素的黑曲霉的发生率，以及环境因素对黑曲霉和威氏曲霉（泡盛曲霉的同物异名）产生伏马毒素的影响。从澳大利亚葡萄园种植的六个酿酒葡萄品种中收集了38株曲霉分离株（黑曲霉）。对培养提取物进行液相色谱-串联质谱分析表明，有6株分离株产生了伏马毒素FB和FB。分子数据显示，所有产生伏马毒素的分离株均为黑曲霉和威氏曲霉。参考分离株碳黑曲霉、管囊曲霉、日本曲霉和臭曲霉均未检测到伏马毒素产生。使用两株黑曲霉和一株威氏曲霉在合成葡萄汁培养基（SGJM）上，于20℃、25℃、30℃和35℃以及0.92a、0.95a和0.98a水平研究温度和水分活度对伏马毒素生长和产生的影响。所有分离株在0.95a和0.98a以及20℃、25℃和30℃时均产生FB和FB。观察到的最高生长速率是威氏曲霉在0.98a和35℃时为14.89毫米/天，而观察到的最高伏马毒素产量是威氏曲霉在0.98a和20℃时为25.3毫克/千克。在任何水分活度水平下，分离株在35℃时均未产生伏马毒素。据我们所知，这是关于澳大利亚酿酒葡萄中伏马毒素阳性曲霉分离株的发生率以及环境因素对威氏曲霉产生伏马毒素影响的首次报告。
