Marín S, Sanchis V, Rull F, Ramos A J, Magan N
Food Technology Department, Lleida University, CeRTA, Lleida, Spain.
J Food Prot. 1998 Nov;61(11):1489-96. doi: 10.4315/0362-028x-61.11.1489.
This study was carried out to determine the effect of water activity (aw) and temperature on the patterns of colonization of maize grain by isolates of Fusarium moniliforme and F. proliferatum in the presence of interacting spoilage fungi, such as Aspergillus flavus, A. niger, A. ochraceus, and Penicillium implicatum, over 4-week incubation periods. The impact that such interactions have on Fusarium infection of maize grain and populations and on the production of fumonisins were all evaluated. At 0.93 and 0.95 aw, interactions of the two Fusarium spp. with other species to a large extent resulted in mutual inhibition on contact or overgrowth by the Aspergillus and Penicillium spp., regardless of temperature and growth rates of the species. Seed infection by the Fusarium spp. at 25 degrees C was influenced mainly by A. flavus and A. niger, with a reduction of infection by up to 45 and 30%, respectively, after 2 weeks. At 15 degrees C and lowered aw levels, infection was reduced, and sometimes completely inhibited, by A. niger, A. ochraceus, and P. implicatum. By contrast, populations of the Fusarium spp. (CFU per gram grain) were reduced mainly by A. flavus and P. implicatum. A. niger reduced populations of the Fusarium spp. at 0.93 and 0.95 aw, particularly after 4 weeks of incubation. Interaction with A. niger, A. ochraceus, and A. flavus at 15 and 25 degrees C and 0.98 aw resulted in a significant stimulation in fumonisin production by both Fusarium spp. Interaction with P. implicatum resulted in a decrease in fumonisin production by F. moniliforme. However, interaction with F. proliferatum resulted in an enhanced production at both temperatures and 0.95 and 0.98 aw. This study has shown that fungal interactions may act as an additional control factor in Fusarium spp. development on grain. However, although interactions lead to a decreased colonization by Fusarium, mainly at lower aw, a decrease in fumonisin production accumulation does not occur at the same time. Knowledge of these interactions is essential for improving effective control procedures for preventing growth and mycotoxin production by such fungi.
本研究旨在确定水分活度（aw）和温度对串珠镰刀菌和层出镰刀菌分离株在存在相互作用的腐败真菌（如黄曲霉、黑曲霉、赭曲霉和牵连青霉）的情况下对玉米籽粒定殖模式的影响，培养期为4周。评估了这种相互作用对玉米籽粒镰刀菌感染、种群数量以及伏马毒素产生的影响。在0.93和0.95的水分活度下，两种镰刀菌与其他物种的相互作用在很大程度上导致了曲霉菌和青霉菌在接触时的相互抑制或过度生长，无论温度和物种的生长速率如何。25摄氏度时，镰刀菌对种子的感染主要受黄曲霉和黑曲霉的影响，2周后感染率分别降低了45%和30%。在15摄氏度和较低的水分活度水平下，黑曲霉、赭曲霉和牵连青霉可降低感染率，有时甚至完全抑制感染。相比之下，镰刀菌的种群数量（每克籽粒的菌落形成单位）主要受黄曲霉和牵连青霉的影响。黑曲霉在0.93和0.95的水分活度下可降低镰刀菌的种群数量，尤其是在培养4周后。在15和25摄氏度以及0.98的水分活度下，与黑曲霉、赭曲霉和黄曲霉的相互作用导致两种镰刀菌的伏马毒素产量显著增加。与牵连青霉的相互作用导致串珠镰刀菌的伏马毒素产量下降。然而，与层出镰刀菌的相互作用在两个温度以及0.95和0.98的水分活度下均导致产量增加。本研究表明，真菌间的相互作用可能是谷物上镰刀菌生长发育的一个额外控制因素。然而，尽管相互作用导致镰刀菌的定殖减少，主要是在较低的水分活度下，但伏马毒素的产量积累并不会同时减少。了解这些相互作用对于改进预防此类真菌生长和产毒的有效控制程序至关重要。
