Kinetics and mathematics modeling of ochratoxin a detoxification in maize dough by Lacticaseibacillus casei subs. casei subjected to continuous and pulsed ultrasound

The Lacticaseibacillus casei subsp. casei growth and ochratoxin A removal during fermentation of maize dough were mathematically modeled using the Baranyi and statistical models of Weibull and modified Gompertz models, respectively. The effect of important detoxification parameters including temperature level (35 and 37°C), sonication duration (0, 5, 10 and 15 min) as well as continuous/pulsed ultrasound treatment was investigated. According to the obtained results, the utilization of the pulsed sonication can improve the performance of the conducted treatment in comparison to the continuous case for 15 min duration of sonication. However, for lower periods of sonication (i.e., 5 and 10 min), the continuous sonication was proved to be more efficient in detoxification process. It was observed 2°C temperature increase lead to an average 4.33 µg/kg reduction of the Ochratoxin A after 48 hr fermentation from the sonication. Practical applications Microbial decontamination may give probable elimination of mycotoxins in food products under mild conditions, therefore preventive important losses in the quality of food products. Biological degradation of ochratoxin A under pulsed and continuous ultrasound was modeled. It was observed 2°C temperature increase lead to an average 4.33 µg/kg reduction of the Ochratoxin A after 48 hr fermentation from the sonication. Therefore, biological detoxification under optimal ultrasound treatment is an effective and rapid way to degrade ochratoxin A in maize dough.