TABLE 2.
Fungal contamination levels in five grape varieties grown in Spain
| Fungus | Grape variety (no. of samples analyzed)
|
Total (52)
|
|||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Bobal (10)
|
Tempranillo (18)
|
Garnacha (7)
|
Monastrell (9)
|
Moscatel (8)
|
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| (n)a | CFU/mlb | (%)c | (n)a | CFU/mlb | (%)c | (n)a | CFU/mlb | (%)c | (n)a | CFU/mlb | (%)c | (n)a | CFU/mlb | (%)c | CFU/mlb | (%)c | |
| A. carbonarius | 10 | 1.6 × 102 | 1.3 | 14 | 32 | 0.2 | 4 | 71 | 0.8 | 8 | 4.0 × 102 | 3.9 | 7 | 2.8 × 102 | 41.7 | 1.8 × 102 | 1.2 |
| A. niger aggregate | 10 | 21 | 0.2 | 14 | 5 | <0.1 | 3 | 2 | <0.1 | 7 | 27 | 0.3 | 7 | 22 | 3.3 | 15 | 0.1 |
| A. flavus | 3 | 12 | 0.1 | 12 | <0.1 | ||||||||||||
| Alternaria spp. | 10 | 7.0 × 103 | 58 | 18 | 3.8 × 103 | 24.0 | 7 | 6.2 × 102 | 6.7 | 9 | 2.9 × 102 | 2.8 | 8 | 3.2 × 102 | 47.5 | 2.8 × 103 | 20.3 |
| Acremonium spp. | 6 | 30 | 0.3 | 30 | 0.2 | ||||||||||||
| Penicillium spp. | 6 | 42 | 0.4 | 14 | 1.4 × 103 | 8.7 | 5 | 46 | 0.5 | 3 | 18 | 0.2 | 2 | 7 | 1.0 | 6.7 × 102 | 4.8 |
| Cladosporium spp. | 10 | 4.3 × 103 | 35.8 | 18 | 6.5 × 103 | 41.0 | 7 | 7.2 × 103 | 78.2 | 9 | 9.3 × 103 | 92.2 | 6 | 34 | 5.1 | 5.9 × 103 | 42.2 |
| Fusarium spp. | 7 | 1.3 × 102 | 1.1 | 8 | 62 | 0.4 | 3 | 26 | 0.3 | 3 | 9 | 1.4 | 72 | 0.5 | |||
| Rhizopus spp. | 13 | 3.8 × 102 | 2.4 | 4 | 1.3 × 103 | 13.7 | 5.9 × 102 | 4.2 | |||||||||
| Phoma spp. | 7 | 3.7 × 103 | 23.2 | 3.7 × 103 | 26.4 | ||||||||||||
| Total | 1.2 × 104 | 1.6 × 104 | 9.2 × 103 | 1.0 × 104 | 6.7 × 102 | 1.4 × 104 | |||||||||||
a
Number of samples showing fungal contamination.
b
CFU/ml of berry homogenate (average of positive samples).
c
Percentage of CFU of each fungus/ml with respect to the total CFU/ml count in each grape variety.