ArticleScientific reports2018
A quantitative study on growth variability and production of ochratoxin A and its derivatives by A. carbonarius and A. niger in grape-based medium.
Article in Scientific reports, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Cited by 10 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
10 citing papers in PubMed, 25 citations in OpenAlex.
- Modified Mycotoxins in Food: Current Evidence, Key Uncertainties, and Priorities for Risk Assessment.Comprehensive reviews in food science and food safety · 2026Review
- Strain-Dependent Variability in Ochratoxin A Production byMicroorganisms · 2025Article
- From Grapes to Wine: Impact of the Vinification Process on Ochratoxin A Contamination.Foods (Basel, Switzerland) · 2023Review
- Article
- Machine learning-aided design of composite mycotoxin detoxifier material for animal feed.Scientific reports · 2022Article
- MappingFoods (Basel, Switzerland) · 2021Article
- Ochratoxins in Wines: A Review of Their Occurrence in the Last Decade, Toxicity, and Exposure Risk in Humans.Toxins · 2021Review
- Review
- Effect of Lactic Acid Bacteria Strains on the Growth and Aflatoxin Production Potential ofFrontiers in microbiology · 2021Article
- Assessment of Ochratoxin A Exposure in Ornamental and Self-Consumption Backyard Chickens.Veterinary sciences · 2020Article
Corrections and comments
- Erratum issued
Authors and funding
8 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Aspergillus carbonarius and Aspergillus niger are the main responsible fungi for the accumulation of ochratoxin A (OTA) in wine grapes. Some strains are able to convert the parent mycotoxin into other compounds by means of hydrolysis and/or conjugation reactions through their defense mechanisms and enzymatic activity, leading to the formation of a modified mycotoxin. Thus, the variability of growth and metabolite production are inherent to the strain, occurring distinctively even when submitted to similar conditions. In this sense, this contribution aimed at determining the variability in multiplication and production of OTA by strains of A. carbonarius and A. niger isolated from grapes, as well as investigating the formation of modified mycotoxins. Strains were incubated in grape-based medium, and the diameter of the colonies measured daily. The determination of OTA was performed by high-performance liquid chromatography and the identification of modified mycotoxins was carried out using high-resolution mass spectrometry. Variabilities in terms of growth and OTA production were assessed across five different strains. Peak production of OTA was detected on day 15, and a decline on day 21 was observed, indicating that the observed reduction may be associated with the degradation or modification of the OTA over time by the fungus. Ethylamide ochratoxin A, a modified mycotoxin identified in this study, provides evidence that there may be underreporting of total mycotoxin levels in food, increasing uncertainty concerning health risks to the population.
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