Mycobiota in Slovak wine grapes: A case study from the small Carpathians wine region
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...
Saved in:
| Published in | Open life sciences Vol. 18; no. 1; pp. 20220676 - 93 |
|---|---|
| Main Authors | , , , , |
| Format | Journal Article |
| Language | English |
| Published |
De Gruyter
07.09.2023
|
| Subjects | |
| Online Access | Get full text |
Cover
Loading…
| 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
and
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
and
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
and
In the genus
,
. section
is the most abundant, while in the genus
,
reached the highest frequency and abundance. Of the 379 strains detected and identified from the endogenous mycobiota, the most common genera were again
and
and the most abundant genus was
species were detected in 17% of all fungi found, with
dominating. The
section
reached only 4% of the relative density of all isolates. Potentially toxigenic
and
species were tested for toxinogenity by thin layer chromatography. The most important mycotoxin-producing species found were
. section
but without ochratoxin A production. |
|---|---|
| AbstractList | 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. 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. 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.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. 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 and 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 and 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 and In the genus , . section is the most abundant, while in the genus , reached the highest frequency and abundance. Of the 379 strains detected and identified from the endogenous mycobiota, the most common genera were again and and the most abundant genus was species were detected in 17% of all fungi found, with dominating. The section reached only 4% of the relative density of all isolates. Potentially toxigenic and species were tested for toxinogenity by thin layer chromatography. The most important mycotoxin-producing species found were . section but without ochratoxin A production. |
| Author | Čmiková, Natália Kačániová, Miroslava Kowalczewski, Przemysław Łukasz Sabo, Jozef Felšöciová, Soňa |
| Author_xml | – sequence: 1 givenname: Soňa surname: Felšöciová fullname: Felšöciová, Soňa email: sona.felsociova@uniag.sk organization: Institute of Biotechnology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic – sequence: 2 givenname: Jozef surname: Sabo fullname: Sabo, Jozef email: sabododik@gmail.com organization: Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic – sequence: 3 givenname: Natália surname: Čmiková fullname: Čmiková, Natália email: n.cmikova@gmail.com organization: Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic – sequence: 4 givenname: Przemysław Łukasz surname: Kowalczewski fullname: Kowalczewski, Przemysław Łukasz email: przemyslaw.kowalczewski@up.poznan.pl organization: Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland – sequence: 5 givenname: Miroslava surname: Kačániová fullname: Kačániová, Miroslava email: miroslava.kacaniova@gmail.com organization: Department of Bioenergetics and Food Analysis, Institute of Food Technology and Nutrition, University of Rzeszow, Zelwerowicza 4, 35-601, Rzeszow, Poland |
| BookMark | eNqFkc1v1DAQxSNUJMrSK2cfuaT12E424YKqFZRKRRwoZ2vij10vjr3YSav97_GSCtED4uQ39nu_sfReV2chBlNVb4FeQgPN1eCirxllrKbtun1RnTPeQ90IYGd_6VfVRc57Sik0gjW0Pa_uvxxVLOEJiQvkm48P-IM8umDINuHB5PfkmijMhuRp1kdiUxzJtCvjiN6TDaYDTjuHIS-hZLYuhjfVS4s-m4unc1V9__TxfvO5vvt6c7u5vquVWLOp7qlV2A0wdMK00DBmqW4sbTpuB801IHRDD70Fraw2okiGqEDpznZ24MhX1e3C1RH38pDciOkoIzr5-yKmrcQ0OeWNbFs7gOUdE4qLsqsXrAyt4GpAwS0trA8L6zAPo9HKhCmhfwZ9_hLcTm7jgwQq-p4CFMK7J0KKP2eTJzm6rIz3GEycs-RUUMFB0PV_raxrm3Un-uJfVZeLVaWYczL2z5eAylP18lS9PFUvT9WXQL8EHtFPJmmzTfOxCLmPcwqljn8EoQP-C0setwg |
| Cites_doi | 10.55251/jmbfs.9224 10.5219/529 10.1016/j.fm.2013.08.013 10.1021/jf011015z 10.1111/j.1472-765X.2008.02422.x 10.1016/j.ijfoodmicro.2016.10.027 10.1111/j.1364-3703.2011.00783.x 10.1016/j.mycres.2006.05.010 10.1046/j.1472-765X.2003.01376.x 10.1002/jsfa.6876 10.1016/B978-0-12-819990-9.00032-9 10.1016/j.ijfoodmicro.2018.05.016 10.1021/acs.jafc.5b05584 10.3390/toxins8040094 10.4489/MYCO.2007.35.4.180 10.1371/journal.pone.0093923 10.1002/jsfa.7683 10.15414/jmbfs.2015.4.special1.69-73 10.1021/jf903116q 10.15414/jmbfs.2015.4.special1.12-15 10.1016/j.ijfoodmicro.2011.12.029 10.1016/j.fm.2017.06.010 10.1021/jf904520t 10.1016/j.cropro.2017.11.013 10.1021/jf501737h 10.1016/j.cofs.2019.06.009 10.3390/beverages4010006 10.1046/j.1472-765X.2001.00897.x 10.1016/j.ijfoodmicro.2006.02.007 10.1023/A:1007020822134 10.1590/0103-8478cr20141711 10.1016/j.ijfoodmicro.2006.03.004 10.1016/j.fct.2008.02.026 10.3390/toxins5111965 10.5580/104b 10.1016/j.fm.2013.04.003 10.1007/978-0-387-92207-2 10.5219/789 10.1007/978-0-387-33349-6 |
| ContentType | Journal Article |
| Copyright | 2023 the author(s), published by De Gruyter. 2023 the author(s), published by De Gruyter 2023 the author(s), published by De Gruyter |
| Copyright_xml | – notice: 2023 the author(s), published by De Gruyter. – notice: 2023 the author(s), published by De Gruyter 2023 the author(s), published by De Gruyter |
| DBID | AAYXX CITATION 7X8 7S9 L.6 5PM DOA |
| DOI | 10.1515/biol-2022-0676 |
| DatabaseName | CrossRef MEDLINE - Academic AGRICOLA AGRICOLA - Academic PubMed Central (Full Participant titles) DOAJ Directory of Open Access Journals |
| DatabaseTitle | CrossRef MEDLINE - Academic AGRICOLA AGRICOLA - Academic |
| DatabaseTitleList | CrossRef MEDLINE - Academic AGRICOLA |
| Database_xml | – sequence: 1 dbid: DOA name: DOAJ Directory of Open Access Journals url: https://www.doaj.org/ sourceTypes: Open Website |
| DeliveryMethod | fulltext_linktorsrc |
| Discipline | Biology |
| EISSN | 2391-5412 |
| EndPage | 93 |
| ExternalDocumentID | oai_doaj_org_article_66fb1f3824c34152942382643cba43f0 PMC10499011 10_1515_biol_2022_0676 10_1515_biol_2022_0676181 |
| GeographicLocations | Slovakia |
| GeographicLocations_xml | – name: Slovakia |
| GroupedDBID | 5VS AAFWJ ABFKT ACGFS ADBBV AENEX AFBDD AFPKN AHGSO ALMA_UNASSIGNED_HOLDINGS BCNDV EBS ECGQY GROUPED_DOAJ KQ8 M~E PGMZT QD8 RPM Y2W AAYXX CITATION 7X8 7S9 L.6 5PM |
| ID | FETCH-LOGICAL-c472t-90fca8b1b84e61522f0d5f0583fbd3d1a18b919f1dcfde49192aac1cd8f8fb3a3 |
| IEDL.DBID | DOA |
| ISSN | 2391-5412 |
| IngestDate | Wed Aug 27 01:30:38 EDT 2025 Thu Aug 21 18:36:30 EDT 2025 Fri Jul 11 05:53:51 EDT 2025 Thu Jul 10 23:28:50 EDT 2025 Tue Aug 19 06:03:30 EDT 2025 Thu Jul 10 10:32:02 EDT 2025 |
| IsDoiOpenAccess | true |
| IsOpenAccess | true |
| IsPeerReviewed | true |
| IsScholarly | true |
| Issue | 1 |
| Language | English |
| License | This work is licensed under the Creative Commons Attribution 4.0 International License. http://creativecommons.org/licenses/by/4.0 |
| LinkModel | DirectLink |
| MergedId | FETCHMERGED-LOGICAL-c472t-90fca8b1b84e61522f0d5f0583fbd3d1a18b919f1dcfde49192aac1cd8f8fb3a3 |
| Notes | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
| OpenAccessLink | https://doaj.org/article/66fb1f3824c34152942382643cba43f0 |
| PQID | 2865784904 |
| PQPubID | 23479 |
| PageCount | 9 |
| ParticipantIDs | doaj_primary_oai_doaj_org_article_66fb1f3824c34152942382643cba43f0 pubmedcentral_primary_oai_pubmedcentral_nih_gov_10499011 proquest_miscellaneous_3040431407 proquest_miscellaneous_2865784904 crossref_primary_10_1515_biol_2022_0676 walterdegruyter_journals_10_1515_biol_2022_0676181 |
| PublicationCentury | 2000 |
| PublicationDate | 2023-09-07 |
| PublicationDateYYYYMMDD | 2023-09-07 |
| PublicationDate_xml | – month: 09 year: 2023 text: 2023-09-07 day: 07 |
| PublicationDecade | 2020 |
| PublicationTitle | Open life sciences |
| PublicationYear | 2023 |
| Publisher | De Gruyter |
| Publisher_xml | – name: De Gruyter |
| References | 2023090709205891974_j_biol-2022-0676_ref_030 2023090709205891974_j_biol-2022-0676_ref_031 2023090709205891974_j_biol-2022-0676_ref_032 2023090709205891974_j_biol-2022-0676_ref_033 2023090709205891974_j_biol-2022-0676_ref_027 2023090709205891974_j_biol-2022-0676_ref_028 2023090709205891974_j_biol-2022-0676_ref_029 2023090709205891974_j_biol-2022-0676_ref_023 2023090709205891974_j_biol-2022-0676_ref_024 2023090709205891974_j_biol-2022-0676_ref_025 2023090709205891974_j_biol-2022-0676_ref_026 2023090709205891974_j_biol-2022-0676_ref_041 2023090709205891974_j_biol-2022-0676_ref_042 2023090709205891974_j_biol-2022-0676_ref_043 2023090709205891974_j_biol-2022-0676_ref_044 2023090709205891974_j_biol-2022-0676_ref_040 2023090709205891974_j_biol-2022-0676_ref_038 2023090709205891974_j_biol-2022-0676_ref_039 2023090709205891974_j_biol-2022-0676_ref_034 2023090709205891974_j_biol-2022-0676_ref_035 2023090709205891974_j_biol-2022-0676_ref_036 2023090709205891974_j_biol-2022-0676_ref_037 2023090709205891974_j_biol-2022-0676_ref_052 2023090709205891974_j_biol-2022-0676_ref_010 2023090709205891974_j_biol-2022-0676_ref_011 2023090709205891974_j_biol-2022-0676_ref_050 2023090709205891974_j_biol-2022-0676_ref_051 2023090709205891974_j_biol-2022-0676_ref_005 2023090709205891974_j_biol-2022-0676_ref_049 2023090709205891974_j_biol-2022-0676_ref_006 2023090709205891974_j_biol-2022-0676_ref_007 2023090709205891974_j_biol-2022-0676_ref_008 2023090709205891974_j_biol-2022-0676_ref_001 2023090709205891974_j_biol-2022-0676_ref_045 2023090709205891974_j_biol-2022-0676_ref_002 2023090709205891974_j_biol-2022-0676_ref_046 2023090709205891974_j_biol-2022-0676_ref_003 2023090709205891974_j_biol-2022-0676_ref_047 2023090709205891974_j_biol-2022-0676_ref_004 2023090709205891974_j_biol-2022-0676_ref_048 2023090709205891974_j_biol-2022-0676_ref_009 2023090709205891974_j_biol-2022-0676_ref_020 2023090709205891974_j_biol-2022-0676_ref_021 2023090709205891974_j_biol-2022-0676_ref_022 2023090709205891974_j_biol-2022-0676_ref_016 2023090709205891974_j_biol-2022-0676_ref_017 2023090709205891974_j_biol-2022-0676_ref_018 2023090709205891974_j_biol-2022-0676_ref_019 2023090709205891974_j_biol-2022-0676_ref_012 2023090709205891974_j_biol-2022-0676_ref_013 2023090709205891974_j_biol-2022-0676_ref_014 2023090709205891974_j_biol-2022-0676_ref_015 |
| References_xml | – ident: 2023090709205891974_j_biol-2022-0676_ref_035 – ident: 2023090709205891974_j_biol-2022-0676_ref_033 doi: 10.55251/jmbfs.9224 – ident: 2023090709205891974_j_biol-2022-0676_ref_040 doi: 10.5219/529 – ident: 2023090709205891974_j_biol-2022-0676_ref_007 doi: 10.1016/j.fm.2013.08.013 – ident: 2023090709205891974_j_biol-2022-0676_ref_039 – ident: 2023090709205891974_j_biol-2022-0676_ref_041 doi: 10.1021/jf011015z – ident: 2023090709205891974_j_biol-2022-0676_ref_044 doi: 10.1111/j.1472-765X.2008.02422.x – ident: 2023090709205891974_j_biol-2022-0676_ref_006 doi: 10.1016/j.ijfoodmicro.2016.10.027 – ident: 2023090709205891974_j_biol-2022-0676_ref_034 doi: 10.1111/j.1364-3703.2011.00783.x – ident: 2023090709205891974_j_biol-2022-0676_ref_008 doi: 10.1016/j.mycres.2006.05.010 – ident: 2023090709205891974_j_biol-2022-0676_ref_026 – ident: 2023090709205891974_j_biol-2022-0676_ref_021 doi: 10.1046/j.1472-765X.2003.01376.x – ident: 2023090709205891974_j_biol-2022-0676_ref_012 doi: 10.1002/jsfa.6876 – ident: 2023090709205891974_j_biol-2022-0676_ref_003 doi: 10.1016/B978-0-12-819990-9.00032-9 – ident: 2023090709205891974_j_biol-2022-0676_ref_031 – ident: 2023090709205891974_j_biol-2022-0676_ref_018 doi: 10.1016/j.ijfoodmicro.2018.05.016 – ident: 2023090709205891974_j_biol-2022-0676_ref_050 doi: 10.1021/acs.jafc.5b05584 – ident: 2023090709205891974_j_biol-2022-0676_ref_005 – ident: 2023090709205891974_j_biol-2022-0676_ref_015 doi: 10.3390/toxins8040094 – ident: 2023090709205891974_j_biol-2022-0676_ref_001 – ident: 2023090709205891974_j_biol-2022-0676_ref_045 doi: 10.4489/MYCO.2007.35.4.180 – ident: 2023090709205891974_j_biol-2022-0676_ref_036 doi: 10.1371/journal.pone.0093923 – ident: 2023090709205891974_j_biol-2022-0676_ref_013 doi: 10.1002/jsfa.7683 – ident: 2023090709205891974_j_biol-2022-0676_ref_046 doi: 10.15414/jmbfs.2015.4.special1.69-73 – ident: 2023090709205891974_j_biol-2022-0676_ref_025 – ident: 2023090709205891974_j_biol-2022-0676_ref_049 doi: 10.1021/jf903116q – ident: 2023090709205891974_j_biol-2022-0676_ref_030 doi: 10.15414/jmbfs.2015.4.special1.12-15 – ident: 2023090709205891974_j_biol-2022-0676_ref_029 – ident: 2023090709205891974_j_biol-2022-0676_ref_017 doi: 10.1016/j.ijfoodmicro.2011.12.029 – ident: 2023090709205891974_j_biol-2022-0676_ref_014 doi: 10.1016/j.fm.2017.06.010 – ident: 2023090709205891974_j_biol-2022-0676_ref_052 doi: 10.1021/jf904520t – ident: 2023090709205891974_j_biol-2022-0676_ref_004 – ident: 2023090709205891974_j_biol-2022-0676_ref_019 doi: 10.1016/j.cropro.2017.11.013 – ident: 2023090709205891974_j_biol-2022-0676_ref_020 – ident: 2023090709205891974_j_biol-2022-0676_ref_051 doi: 10.1021/jf501737h – ident: 2023090709205891974_j_biol-2022-0676_ref_009 doi: 10.1016/j.cofs.2019.06.009 – ident: 2023090709205891974_j_biol-2022-0676_ref_011 doi: 10.3390/beverages4010006 – ident: 2023090709205891974_j_biol-2022-0676_ref_024 – ident: 2023090709205891974_j_biol-2022-0676_ref_042 doi: 10.1046/j.1472-765X.2001.00897.x – ident: 2023090709205891974_j_biol-2022-0676_ref_038 doi: 10.1016/j.ijfoodmicro.2006.02.007 – ident: 2023090709205891974_j_biol-2022-0676_ref_028 doi: 10.1023/A:1007020822134 – ident: 2023090709205891974_j_biol-2022-0676_ref_010 doi: 10.1590/0103-8478cr20141711 – ident: 2023090709205891974_j_biol-2022-0676_ref_043 doi: 10.1016/j.ijfoodmicro.2006.03.004 – ident: 2023090709205891974_j_biol-2022-0676_ref_037 doi: 10.1016/j.fct.2008.02.026 – ident: 2023090709205891974_j_biol-2022-0676_ref_016 doi: 10.3390/toxins5111965 – ident: 2023090709205891974_j_biol-2022-0676_ref_027 doi: 10.5580/104b – ident: 2023090709205891974_j_biol-2022-0676_ref_023 – ident: 2023090709205891974_j_biol-2022-0676_ref_048 – ident: 2023090709205891974_j_biol-2022-0676_ref_047 doi: 10.1016/j.fm.2013.04.003 – ident: 2023090709205891974_j_biol-2022-0676_ref_022 doi: 10.1007/978-0-387-92207-2 – ident: 2023090709205891974_j_biol-2022-0676_ref_032 doi: 10.5219/789 – ident: 2023090709205891974_j_biol-2022-0676_ref_002 doi: 10.1007/978-0-387-33349-6 |
| SSID | ssj0001542506 |
| Score | 2.2937322 |
| Snippet | The microbiological characteristics of the grapes are made up of a wide variety of microorganisms, including filamentous fungi. Their presence in grapes is... |
| SourceID | doaj pubmedcentral proquest crossref walterdegruyter |
| SourceType | Open Website Open Access Repository Aggregation Database Index Database Publisher |
| StartPage | 20220676 |
| SubjectTerms | Alternaria Aspergillus aspergillus spp Botrytis case studies disinfection fungi grapes harvest date microscopic filamentous fungi mycobiota mycotoxins ochratoxin A Penicillium penicillium spp Slovakia spp temperate zones thin layer chromatography Vitis wines |
| Title | Mycobiota in Slovak wine grapes: A case study from the small Carpathians wine region |
| URI | https://www.degruyter.com/doi/10.1515/biol-2022-0676 https://www.proquest.com/docview/2865784904 https://www.proquest.com/docview/3040431407 https://pubmed.ncbi.nlm.nih.gov/PMC10499011 https://doaj.org/article/66fb1f3824c34152942382643cba43f0 |
| Volume | 18 |
| hasFullText | 1 |
| inHoldings | 1 |
| isFullTextHit | |
| isPrint | |
| link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwrV3PS-QwFA4iCF7En1hdJcLCnopNk7aJN5UVEdzLKngL-dGoOHZkprMy_73vpZ3FCuLFW2lTaN5L8n2vefkeIT895zbkjKfGKJkKK31qrAop1oL0pS8ci8nj13_Ky1txdVfcvSv1hTlhnTxwZ7jjsgyWBS5z4TiCjQL8B0osuLNG8BCjdcC8d8FUdz4YxmJW9iqNgNnHqGkEQwJCL1ifywEKRbH-AcP8mB-59hr3rn19P5nN28VeaYSgi3Wy1nNHetp98wZZqptNstJVk5xvkZvruUNRpdbQx4b-HY3_mSf6CiySoip1PT2hp9QBaNEoKUvxYAkF-kenz2Y0oudmEqsTA3R1L2HJhnGzTW4vft-cX6Z90YTUiSpvU5UFZ6RlVooa2Eqeh8wXISskD9ZzzwyTVjEVmHfB1wIuc2Mcc14GGSw3fIcsN-Om3iXUCl94U7oK_3lUQUqBVY1YqZSHoNHahPxaGFG_dNoYGmMKMLdGc2s0t0ZzJ-QMbfy_FWpaxxvgad17Wn_l6YQcLTykYQ7gxoZp6vFsqvF0bSWFysTnbaALqCME8WtC5MC9g68aPmkeH6LiNsPAEFbChOQfRoLup_z0k54Dgdr7js7vk1UsdB-z26ofZLmdzOoDoEOtPYwj_w0BWAiz |
| linkProvider | Directory of Open Access Journals |
| linkToHtml | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1Lb9QwELZgKwSXiqcITyMhcYo2jp3E5rZUlAW65dCt1JvlR9xWbBO0m6Xaf89Mki5NUS_cIseW7Bnb8409_oaQ955zG1LGY2OUjIWVPjZWhRhzQfrcZ461weOzw3x6LL6dZCfX3sJgWKUvT5frTdMxpI597dZ4ULblGgALPEaGIlAwOFKw2-bjs-ZicZfs5ID-5YjsTKZfjn78PWnJYF4mec_Y-G_rgUVqifsHaPNmrOTuZXuPve3kNXO0_5Ds9jiSTjrFPyJ3yuoxuddlltw8IfPZxiHBUmPoeUWPFvVv85NeAqKkyFBdrj7SCXVgwGhLL0vxkQkFKEhXF2axoHtm2WYqBjPWNcL0DXX1lBzvf57vTeM-gULsRJE2sUqCM9IyK0UJyCVNQ-KzkGSSB-u5Z4ZJq5gKzLvgSwGfqTGOOS-DDJYb_oyMqroqnxNqhc-8yV2B5x9FkFJghiOWK-XBgbQ2Ih-uhKh_dTwZGv0LELdGcWsUt0ZxR-QTynhbC_mt24J6ear75aLzPFgWuEyF4wgxFKA-cIQEd9YIHpKIvLvSkIb1gJccpirr9UrjS9tCCpWI2-vAEJBTCHzZiMiBege9Gv6pzs9a9m2GTiLsihFJb8wE3S__1S0jBzD14n8avSX3p_PZgT74evj9JXmACe_bKLfiFRk1y3X5GmBRY9_08_4PkLENEg |
| linkToPdf | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1Lb9QwELZgKxCXiqfY8jISEqdo49hJbG5LYVkeLUhtJW6WH3Gp2CbVJku1_56ZJLuQol64RY4t2TO25xt7_A0hrzznNiSMR8YoGQkrfWSsChHmgvSZTx1rg8cPDrP5ifj0Pd1EE9Z9WKUvTperddMxpE585VZ4ULblGgALPEGGIlAwOFKw22aTCx9ukp0sU1yMyM50_uHo65-DlhSmZZz1hI3_Nh4YpJa3fwA2r4ZK7l6219jbPv5ljWZ3yW4PI-m00_s9cqMo75NbXWLJ9QNyfLB2yK_UGHpW0qNF9cv8pJcAKCkSVBf1GzqlDuwXbdllKb4xoYAEaX1uFgu6b5ZtomKwYl0jzN5QlQ_Jyez98f486vMnRE7kSROpODgjLbNSFABckiTEPg1xKnmwnntmmLSKqcC8C74Q8JkY45jzMshgueGPyKisyuIxoVb41JvM5Xj8kQcpBSY4YplSHvxHa8fk9UaI-qKjydDoXoC4NYpbo7g1intM3qKMt7WQ3rotqJanul8tOsuCZYHLRDiOCEMB6AM_SHBnjeAhHpOXGw1pWA54x2HKolrVGh_a5lKoWFxfB4aAlELgyo6JHKh30Kvhn_LsR0u-zdBHhE1xTJIrM0H3q7--ZuSApfb-p9ELcvvbu5n-8vHw8xNyB9PdtzFu-VMyapar4hmAosY-76f9b911DDg |
| openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Mycobiota+in+Slovak+wine+grapes%3A+A+case+study+from+the+small+Carpathians+wine+region&rft.jtitle=Open+life+sciences&rft.au=Fel%C5%A1%C3%B6ciov%C3%A1%2C+So%C5%88a&rft.au=Sabo%2C+Jozef&rft.au=%C4%8Cmikov%C3%A1%2C+Nat%C3%A1lia&rft.au=Kowalczewski%2C+Przemys%C5%82aw+%C5%81ukasz&rft.date=2023-09-07&rft.issn=2391-5412&rft.eissn=2391-5412&rft.volume=18&rft.issue=1&rft.spage=20220676&rft_id=info:doi/10.1515%2Fbiol-2022-0676&rft.externalDBID=NO_FULL_TEXT |
| thumbnail_l | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=2391-5412&client=summon |
| thumbnail_m | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=2391-5412&client=summon |
| thumbnail_s | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=2391-5412&client=summon |