Strain-Dependent Variability in Ochratoxin A Production by Aspergillus spp. Under Different In Vitro Cultivation Conditions
Zuzana Barboráková, Dana Tančinová, Juraj Medo, Silvia Jakabová, Georg Häubl, Günther Jaunecker, Zuzana Mašková, Roman Labuda · 2025
Read Strain-Dependent Variability in Ochratoxin A Production by Aspergillus spp. Under Different In Vitro Cultivation Conditions by Zuzana Barboráková, Dana Tančinová, Juraj Medo, Silvia Jakabová, Georg Häubl, Günther Jaunecker, Zuzana Mašková, Roman Labuda (2025) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-12735859.txt.
Description
Zuzana Barborakova and co-authors published this 2025 study on how mold strains vary in making a food toxin. Ochratoxin A, made by Aspergillus molds, can taint cereals and grapes. Output may swing with strain, food base, and temperature. The team grew nine strains from five species on four lab media at four temperatures.
Toxin was measured five times over thirty days with a precise chemical method. Strain mattered most, even within one species. A cereal strain of one species topped the chart, while the black Aspergillus strains made least. A sugar-rich medium gave the highest yields, and cooler or mild temperatures beat heat. Each strain peaked at its own time. The findings warn that one strain's behavior cannot stand in for its species.
Catalog record
| CREATOR | Zuzana Barboráková, Dana Tančinová, Juraj Medo, Silvia Jakabová, Georg Häubl, Günther Jaunecker, Zuzana Mašková, Roman Labuda |
|---|---|
| YEAR | 2025 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 30 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |