Water activity and temperature effects on growth and mycotoxin production by Alternaria alternata strains isolated from Malbec wine grapes

AimsTo study the effects of water activity (a(W); 099, 098, 097, 096 and 095), temperature (15, 25 and 30 degrees C), incubation time (7-28days), and their interactions on mycelial growth and alternariol (AOH), alternariol monomethyl ether (AME) and tenuazonic acid (TA) mycotoxin production on a synthetic nutrient (SN) media similar to grape composition by three strains of Alternaria alternata isolated from wine grapes from Argentina. Methods and ResultsInteracting conditions of a(W), temperature and time of incubation were used to examine growth and mycotoxin production. All strains were able to grow at 095 a(W), but maximum growth rates were obtained at 099 a(W) and 25 degrees C. Maximum levels of AOH, AME and TA were obtained at 099 a(W) and 25 degrees C, but high amounts of TA were also obtained at 096 a(W) and 15 or 30 degrees C. Production of AOH and AME was favoured over TA at 25 degrees C. TA levels were more sustained than AOH and AME. ConclusionThe optimum and marginal conditions for growth and mycotoxin production by A. alternata on a SN media similar to grape composition were in agreement, but certain stressful conditions for growth evaluated also promote mycotoxin production. Significance and Impact of the StudyTemperature and a(W) conditions that allows growth and mycotoxin production are those normally found during wine grape ripeness in the field. Therefore, efforts should be made to prevent Alternaria presence and mycotoxin production in wine grapes.