Effect of water activity and temperature on growth and trichothecene production by Fusarium meridionale
Fusarium meridionale has been frequently isolated from soybean in Argentina and showed similar pathogenicity as F. graminearum sensu stricto. However, no data on their growth and mycotoxin production under different environmental conditions are yet available. The aims of this study were: to determin...
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Published in: | International journal of food microbiology Vol. 285; pp. 69 - 73 |
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Main Authors: | , , |
Format: | Journal Article |
Language: | English |
Published: |
Netherlands
Elsevier B.V
20-11-2018
Elsevier BV |
Subjects: | |
Online Access: | Get full text |
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Summary: | Fusarium meridionale has been frequently isolated from soybean in Argentina and showed similar pathogenicity as F. graminearum sensu stricto. However, no data on their growth and mycotoxin production under different environmental conditions are yet available. The aims of this study were: to determine the effect of temperature, water activity (aW) and strain on growth of F. meridionale and to evaluate deoxynivalenol (DON) and nivalenol (NIV) production in a soybean based medium. The results showed that optimal conditions for F. meridionale growth were at 25 °C and 0.98–0.99 aW. Deoxynivalenol production was favored at 25 °C and 0.96 aW while NIV production was strain-dependent, being 30 °C and 0.98 aW optimal conditions for F. meridionale B2300 strain and 20 °C and 0.98 aW for F. meridionale F5043 and F. meridionale 5048 strains. These conditions are similar to those observed at pre-harvest stage in soybean crop, thus control strategies need to be considered to reduce the risk of the occurrence of DON and NIV in harvested grains.
•Optimal conditions for Fusarium meridionale growth were at 25°C and 0.98-0.99 aW.•Deoxynivalenol production was favored at 25°C and 0.96 aW.•NIV production was strain-dependent.•Fusarium meridionale was able to growth and to produce mycotoxins under the conditions observed at R6 stage in soybean |
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ISSN: | 0168-1605 1879-3460 |
DOI: | 10.1016/j.ijfoodmicro.2018.07.028 |