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Felšöciová S, Sabo J, Čmiková N, Kowalczewski PŁ, Kačániová M. Mycobiota in Slovak wine grapes: A case study from the small Carpathians wine region. Open Life Sci 2023; 18:20220676. [PMID: 37711215 PMCID: PMC10499011 DOI: 10.1515/biol-2022-0676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2023] [Revised: 05/28/2023] [Accepted: 07/18/2023] [Indexed: 09/16/2023] Open
Abstract
The microbiological characteristics of the grapes are made up of a wide variety of microorganisms, including filamentous fungi. Their presence in grapes is traditionally associated with deterioration in quality. The health of the grapes is very important for obtaining quality wine. The objective of this study was to investigate the diversity of mycobiota on the surface and inside of different grapevine varieties at harvest time in the temperate climate of Slovakia and to identify potentially pathogenic isolates of Aspergillus and Penicillium producing selected mycotoxins. During the 2021 grape harvest, grapes were collected from the Small Carpathians wine region. Eleven grape samples were analyzed by the plating method and plating method with surface disinfection. Emphasis was placed on Aspergillus and Penicillium species because of their importance in mycotoxin production. Of the 605 fungal strains detected, 11 genera were identified in the exogenous mycobiota. The most common and abundant genera were Alternaria and Botrytis. In the genus Aspergillus, A. section Nigri is the most abundant, while in the genus Penicillium, P. raistrickii reached the highest frequency and abundance. Of the 379 strains detected and identified from the endogenous mycobiota, the most common genera were again Alternaria and Botrytis and the most abundant genus was Botrytis. Penicillium species were detected in 17% of all fungi found, with P. raistrickii dominating. The A. section Nigri reached only 4% of the relative density of all isolates. Potentially toxigenic Aspergillus and Penicillium species were tested for toxinogenity by thin layer chromatography. The most important mycotoxin-producing species found were A. section Nigri but without ochratoxin A production.
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Affiliation(s)
- Soňa Felšöciová
- Institute of Biotechnology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76Nitra, Slovak Republic
| | - Jozef Sabo
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76Nitra, Slovak Republic
| | - Natália Čmiková
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76Nitra, Slovak Republic
| | - Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624Poznań, Poland
| | - Miroslava Kačániová
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76Nitra, Slovak Republic
- Department of Bioenergetics and Food Analysis, Institute of Food Technology and Nutrition, University of Rzeszow, Zelwerowicza 4, 35-601, Rzeszow, Poland
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Shen Y, Zhang J, Nie J, Zhang H, Bacha SAS. Apple microbial communities and differences between two main Chinese producing regions. FOOD QUALITY AND SAFETY 2022. [DOI: 10.1093/fqsafe/fyab033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Abstract
Microbes on fresh apples are closely associated with fruit disease, preservation and quality control. Investigation into the microbial communities on apples from different producing regions could reveal the microbial specificity and help disease prevention and quality control. In this paper, the apple surface microbes of forty-four samples from two main Chinese apple-producing regions, Bohai Bay (BHB) and the Loess Plateau (LP), were investigated by sequencing fungal internal transcribed spacer (ITS) and bacterial 16S rRNA hypervariable sequences. BHB and LP apples contained significantly different bacterial and fungal communities. BHB apples had a higher fungal diversity than LP apples. A total of 102 different fungal and bacterial taxonomies were obtained between apples from the two regions, in which 24 genera were predominant. BHB apples had higher phytopathogenic fungal genera, such as Tilletiopsis, Acremonium, Candida and Phoma, indicating the higher phytopathogenic risks of apples from the humid climate of the BHB region. LP apples contained more bacterial genera identified as gut microbes, indicating the potential risks of contaminating apples with foodborne pathogens in the arid environment of the LP. This study highlighted the environment-oriented microbial specificity on apples from two main apple-producing regions, and provided a basis for further investigation.
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Affiliation(s)
| | | | | | | | - Syed Asim Shah Bacha
- Institute of Pomology, Chinese Academy of Agricultural Sciences/Laboratory of Quality & Safety Risk Assessment for Fruit (Xingcheng), Ministry of Agriculture and Rural Affairs/Quality Inspection and Test Center for Fruit and Nursery Stocks (Xingcheng), Ministry of Agriculture and Rural Affairs, Xingcheng, China
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Xu X, Li T, Ji Y, Jiang X, Shi X, Wang B. Origin, Succession, and Control of Biotoxin in Wine. Front Microbiol 2021; 12:703391. [PMID: 34367103 PMCID: PMC8339702 DOI: 10.3389/fmicb.2021.703391] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Accepted: 06/22/2021] [Indexed: 11/13/2022] Open
Abstract
Wine is a worldwide alcoholic beverage with antioxidant active substances and complex flavors. Moderate drinking of wine has been proven to be beneficial to health. However, wine has some negative components, such as residual pesticides, heavy metals, and biotoxins. Of these, biotoxins from microorganisms were characterized as the most important toxins in wine. Wine fermentation mainly involves alcoholic fermentation, malolactic fermentation, and aging, which endue wine with complex flavors and even produce some undesirable metabolites. These metabolites cause potential safety risks that are not thoroughly understood. This review aimed to investigate the origin, evolution, and control technology of undesirable metabolites (e.g., ochratoxin A, ethyl carbamate, and biogenic amines) in wine. It also highlighted current wine industry practices of minimizing the number of biotoxins in wine.
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Affiliation(s)
| | | | | | | | - Xuewei Shi
- School of Food Science and Technology, Shihezi University, Shihezi, China
| | - Bin Wang
- School of Food Science and Technology, Shihezi University, Shihezi, China
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Recent Advances in Mycotoxin Analysis and Detection of Mycotoxigenic Fungi in Grapes and Derived Products. SUSTAINABILITY 2021. [DOI: 10.3390/su13052537] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Mycotoxins are secondary metabolites of filamentous fungi that can cause toxic effects in human and animal health. Most of the filamentous fungi that produce these mycotoxins belong to four genera, namely, Aspergillus, Penicillium, Fusarium, and Alternaria. Mycotoxigenic fungi, along with mycotoxins, create a constant and serious economic threat for agriculture in many terms, counting product losses due to crop contamination and food spoilage, as well malnutrition when considering nutritional quality degradation. Given the importance of robust and precise diagnostics of mycotoxins and the related producing fungi in the grape food chain, one of the most important agricultural sectors worldwide, the present review initially delivers a comprehensive presentation of mycotoxin reports on grape and derived products, including a wide range of commodities such as fresh grapes, raisins, wine, juices, and other processed products. Next, based on worldwide regulations’ requirements for mycotoxins, and referring to the relative literature, this work presents methodological approaches for mycotoxin determination, and stresses major methods for the detection of fungal species responsible for mycotoxin production. The principle of function and basic technical background on the available analytical and molecular biology techniques developed—including chromatography, mass spectrometry, immunochemical-based assays, biosensors, and molecular assays—is briefly given, and references for their application to grape and derived product testing are highlighted.
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Chen J, Yan R, Hu Y, Zhang N, Hu H. Compositional shifts in the fungal diversity of garlic scapes during postharvest transportation and cold storage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108453] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Ferranti LDS, Fungaro MHP, Massi FP, Silva JJD, Penha RES, Frisvad JC, Taniwaki MH, Iamanaka BT. Diversity of Aspergillus section Nigri on the surface of Vitis labrusca and its hybrid grapes. Int J Food Microbiol 2018; 268:53-60. [DOI: 10.1016/j.ijfoodmicro.2017.12.027] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2017] [Revised: 12/23/2017] [Accepted: 12/29/2017] [Indexed: 11/25/2022]
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Shen Y, Nie J, Li Z, Li H, Wu Y, Dong Y, Zhang J. Differentiated surface fungal communities at point of harvest on apple fruits from rural and peri-urban orchards. Sci Rep 2018; 8:2165. [PMID: 29391402 PMCID: PMC5794916 DOI: 10.1038/s41598-017-17436-5] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2017] [Accepted: 11/27/2017] [Indexed: 02/07/2023] Open
Abstract
The diverse fungal communities that colonize fruit surfaces are closely associated with fruit development, preservation and quality control. However, the overall fungi adhering to the fruit surface and the inference of environmental factors are still unknown. Here, we characterized the fungal signatures on apple surfaces by sequencing internal transcribed spacer 1 (ITS1) region. We collected the surface fungal communities from apple fruits cultivated in rural and peri-urban orchards. A total of 111 fungal genera belonging to 4 phyla were identified, showing remarkable fungal diversity on the apple surface. Comparative analysis of rural samples harboured higher fungal diversity than those from peri-urban orchards. In addition, fungal composition varied significantly across apple samples. At the genus level, the protective genera Coniothyrium, Paraphaeosphaeria and Periconia were enriched in rural samples. The pathogenic genera Acremonium, Aspergillus, Penicillium and Tilletiposis were enriched in peri-urban samples. Our findings indicate that rural samples maintained more diverse fungal communities on apple surfaces, whereas peri-urban-planted apple carried potential pathogenic risks. This study sheds light on ways to improve fruit cultivation and disease prevention practices.
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Affiliation(s)
- Youming Shen
- Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng, 125100, P.R. China
- Laboratory of Quality & Safety Risk Assessment for Fruit (Xingcheng), Ministry of Agriculture, Xingcheng, 125100, P.R. China
- Quality Inspection and Test Center for Fruit and Nursery Stocks (Xingcheng), Ministry of Agriculture, Xingcheng, 125100, P.R. China
| | - Jiyun Nie
- Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng, 125100, P.R. China.
- Laboratory of Quality & Safety Risk Assessment for Fruit (Xingcheng), Ministry of Agriculture, Xingcheng, 125100, P.R. China.
- Quality Inspection and Test Center for Fruit and Nursery Stocks (Xingcheng), Ministry of Agriculture, Xingcheng, 125100, P.R. China.
| | - Zhixia Li
- Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng, 125100, P.R. China
- Laboratory of Quality & Safety Risk Assessment for Fruit (Xingcheng), Ministry of Agriculture, Xingcheng, 125100, P.R. China
- Quality Inspection and Test Center for Fruit and Nursery Stocks (Xingcheng), Ministry of Agriculture, Xingcheng, 125100, P.R. China
| | - Haifei Li
- Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng, 125100, P.R. China
- Laboratory of Quality & Safety Risk Assessment for Fruit (Xingcheng), Ministry of Agriculture, Xingcheng, 125100, P.R. China
- Quality Inspection and Test Center for Fruit and Nursery Stocks (Xingcheng), Ministry of Agriculture, Xingcheng, 125100, P.R. China
| | - Yonglong Wu
- Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng, 125100, P.R. China
- Laboratory of Quality & Safety Risk Assessment for Fruit (Xingcheng), Ministry of Agriculture, Xingcheng, 125100, P.R. China
- Quality Inspection and Test Center for Fruit and Nursery Stocks (Xingcheng), Ministry of Agriculture, Xingcheng, 125100, P.R. China
| | - Yafeng Dong
- Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng, 125100, P.R. China
- Laboratory of Quality & Safety Risk Assessment for Fruit (Xingcheng), Ministry of Agriculture, Xingcheng, 125100, P.R. China
- Quality Inspection and Test Center for Fruit and Nursery Stocks (Xingcheng), Ministry of Agriculture, Xingcheng, 125100, P.R. China
| | - Jianyi Zhang
- Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng, 125100, P.R. China
- Laboratory of Quality & Safety Risk Assessment for Fruit (Xingcheng), Ministry of Agriculture, Xingcheng, 125100, P.R. China
- Quality Inspection and Test Center for Fruit and Nursery Stocks (Xingcheng), Ministry of Agriculture, Xingcheng, 125100, P.R. China
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Paterson RRM, Venâncio A, Lima N, Guilloux-Bénatier M, Rousseaux S. Predominant mycotoxins, mycotoxigenic fungi and climate change related to wine. Food Res Int 2017; 103:478-491. [PMID: 29389638 DOI: 10.1016/j.foodres.2017.09.080] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2017] [Revised: 09/22/2017] [Accepted: 09/25/2017] [Indexed: 12/31/2022]
Abstract
Wine is a significant contributor to the economies of many countries. However, the commodity can become contaminated with mycotoxins produced by certain fungi. Most information on mycotoxins in wine is from Spain, Italy and France. Grapes can be infected by mycotoxigenic fungi, of which Aspergillus carbonarius producing ochratoxin A (OTA) is of highest concern. Climate is the most important factor in determining contamination once the fungi are established, with high temperatures being a major factor for OTA contamination: OTA in wine is at higher concentrations in warmer southern Europe than northern. Contamination by fumonisins is a particular concern, related to Aspergillus niger producing these compounds and the fungus being isolated frequently from grapes. Aflatoxins can be present in wine, but patulin is seldom detected. Alternaria mycotoxins (e.g. alternariol) have been frequently observed. There are indications that T-2 toxin may be common. Also, the combined effects of mycotoxins in wine require consideration. No other mycotoxins are currently of concern. Accurate fungal identifications and mycotoxin detection from the fungi are important and a consideration of practical methods are required. There is a diversity of wines that can be contaminated (e.g. red, white, sweet, dry and fortified). The occurrence of OTA is higher in red and sweet than white wines. Steps to control mycotoxins in wine involve good agriculture practices. The effect of climate change on vines and mycotoxins in wine needs urgent consideration by well-constructed modelling studies and expert interpretation of existing data. Reliable models of the effect of climate change on vines is a priority: the health of vines affects mycotoxin contamination. A modelling study of OTA in grapes at higher temperatures over 100years is required. Progress has been made in reducing OTA in wine. The other mycotoxins require consideration and the effects of climate change will become crucial.
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Affiliation(s)
- R Russell M Paterson
- Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710 057 Braga, Portugal.
| | - Armando Venâncio
- Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710 057 Braga, Portugal
| | - Nelson Lima
- Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710 057 Braga, Portugal
| | | | - Sandrine Rousseaux
- Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
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