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In vitro removal of ochratoxin A by two strains of S accharomyces cerevisiae and their performances under fermentative and stressing conditions
Author(s) -
Petruzzi L.,
Bevilacqua A.,
Baiano A.,
Beneduce L.,
Corbo M.R.,
Sinigaglia M.
Publication year - 2014
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/jam.12350
Subject(s) - ochratoxin a , food science , sugar , glycerol , ochratoxin , starter , saccharomyces cerevisiae , toxin , chemistry , fermentation , pectinase , biology , mycotoxin , biochemistry , enzyme , yeast
Aims The aim of this research was to study the effect of time, temperature, sugar content and addition of diammonium phosphate ( DAP ) on ochratoxin A ( OTA ) removal by two strains of S accharomyces cerevisiae using a completely randomized design. Methods and Results The strains were grown in a medium containing OTA (2 μg l −1 ), two sugar levels (200 and 250 g l −1 ), with or without DAP (300 mg l −1 ), and incubated at 25–30°C. The yeasts were able to decrease the toxin amount by c . 70%, with the highest removing effect observed after 3 days at 30°C in the presence of 250 g l −1 of sugars and with DAP ; after 10 days, the toxin was partially released into the medium. The strains produced high ethanol and glycerol contents, showed high tolerance to single/combined stress conditions and possessed β‐ d ‐glucosidase, pectinase and xylanase activities. Conclusions Ochratoxin A removal was affected by time, temperature, sugar and addition of DAP . Moreover, the phenomenon was reversible. Significance and Impact of the Study Ochratoxin A removal could be an interesting trait for the selection of promising strains; however, the strains removing efficiently the toxin could release it back; thus, the selection of the starter should take into account both the removal and the binding ability of OTA .