Removal of ochratoxin A by wine Saccharomyces cerevisiae strains

European Food Research and Technology

Volumn 236, Issue 3, 2013, Pages 441-447

  Piotrowska, M ^a   Nowak, A ^a   Czyzowska, A ^a  

^a LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Adsorption; Detoxification; Fermentation; Ochratoxin A; Saccharomyces cerevisiae

Indexed keywords

ADSORPTION; BAKERIES; CONTAMINATION; DETOXIFICATION; ETHANOL; FERMENTATION; GLYCEROL; HEALTH RISKS; WINE;

BAKER'S YEAST; FERMENTATION RATE; HUMAN EXPOSURES; OCHRATOXIN A; SACCHAROMYCES CEREVISIAE STRAINS; SELECTED STRAINS; WINE STRAINS; YEAST STRAIN;

YEAST;

RIBES HUDSONIANUM; SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 84874017442     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1908-3     Document Type: Article

References (42)

1. Petzinger E, Ziegler K (2000) Ochratoxin A from a toxicological perspective. J Vet Pharmacol Ther 23: 91-98.
2. Pietri A, Bertuzzi T, Pallaroni L, Piva G (2001) Occurrence of ochratoxin A in Italian wines. Food Addit Contam 18(7): 647-654.
3. Delage N, d'Harlingue A, Colonna Ceccaldi B, Bompeix G (2003) Occurrence of mycotoxins in fruit juices and wine. Food Control 14: 225-227.
4. Battilani P, Magan N, Logrieco A (2006) European research on ochratoxin A in grapes and wine. Int J Food Microbiol 111: S2-S4.
5. Varga J, Kozakiewicz Z (2006) Ochratoxin A in grapes and grape-derived products. Trends Food Sci 17: 72-81.
6. Valero A, Marin S, Ramos AJ, Sanchis V (2008) Survey: ochratoxin A in European special wines. Food Chem 108: 593-599.
7. Mateo R, Medina A, Mateo EM, Mateo F, Jimenez M (2007) An overview of ochratoxin A in beer and wine. Int J Food Microbiol 119: 79-83.
8. Cabanes FJ, Accensi F, Bragulat MR, Abarca ML, Castella G, Minguez S, Pons A (2002) What is the source of ochratoxin A in wine. Int J Food Microbiol 79: 213-215.
9. Sage L, Krivobok S, Delbos E, Seigle-Murandi F, Greppy EE (2002) Fungal flora and ochratoxin A production in grapes and musts from France. J Agric Food Chem 50: 1306-1311.
10. Blesa J, Soriano JM, Moloto JC, Manes J (2006) Factors affecting the presence of ochratoxin A in wines. Crit Rev Food Sci Nutr 46: 473-478.
11. Leong SL, Hocking AD, Pitt JI, Kazi BA, Emmett RW, Scott ES (2006) Australian research on ochratoxigenic fungi and ochratoxin A. Int J Food Microbiol 111: S10-S17.
12. Da Rocha Rosa CA, Palacios V, Combina M, Fraga MF, de Iliveira Rekson A, Magnoli CE, Dalcero AM (2002) Potential ochratoxin A producers from wine grapes in Argentina and Brasil. Food Addit Contam 19: 408-414.
13. Reddy L, Bhoola K (2010) Ochratoxins-food contaminants: impact on human health. Toxins 2: 771-779.
14. Anonymous (2001) Commission Regulation (EC) 466/2001 setting maximum levels for certain contaminants in foodstuffs. Off J Eur Union L77: 1-13.
15. Kabak B, Dobson A (2006) Strategies to prevent mycotoxin contamination of food and animal feed: a review. Crit Rev Food Sci Nutr 46(8): 593-619.
16. Doyle MP, Applebaum RS, Brackett RE, Marth EH (1982) Physical, chemical and biological degradation of mycotoxins in foods and agricultural commodities. J Food Prot 45: 964-971.
17. Huwig A, Freimund S, Kappeli O, Dutler H (2001) Mycotoxin detoxication of animal feed by different adsorbents. Toxicol Lett 122: 179-188.
18. Sinha KK (1998) Detoxification of mycotoxins and food safety. In: Sinha KK, Bhatnagar D (eds) Mycotoxins in agriculture and food safety. Marcel Dekker, New York.
19. Fuchs S, Sontag G, Stidl R, Ehrlich V, Kundi M, Knasmuller S (2008) Detoxification of patulin and ochratoxin A, two abundant mycotoxins, by lactic acid bacteria. Food Chem Toxicol 46: 1398-1407.
20. Abrunhosa L, Serra R, Venancio A (2002) Biodegradation of ochratoxin A by fungi isolated from grapes. J Agric Food Chem 50: 493-7496.
21. Angioni A, Caboni P, Garau A, Harris A, Orro D, Budroni M, Cabras P (2007) In vitro interaction between ochratoxin A and different strains of Saccharomyces cerevisiae and Kloeckera apiculata. J Agric Chem 55: 2043-2048.
22. Varga J, Rigo K, Teren J (2000) Degradation of ochratoxin A by Aspergillus species. Int J Food Microbiol 59: 1-7.
23. Shetty PH, Hald B, Jespersen L (2007) Surface binding of aflatoxin B1 by Saccharomyces cerevisiae strains with potential decontaminating abilities in indigenous fermented foods. Int J Food Microbiol 113: 41-46.
24. Haskard C, El-Nezami H, Kankaanpää P, Salminen S, Ahokas J (2001) Surface binding of aflatoxinB1 by lactic acid bacteria. Appl Environ Microbiol 67: 3086-3091.
25. Mateo EM, Medina A, Mateo F, Valle-Algarra FM, Pardo I (2010) Ochratoxin A removal in synthetic media by living and heat-inactivated cells of Oenococcus oeni isolated from wines. Food Control 21: 23-28.
26. Cecchini F, Morassut M, Moruno EG, Di Stefano R (2006) Influence of yeast strain on ochratoxin A content during fermentation of white and red must. Food Microbiol 23: 411-417.
27. Bejaoui H, Mathieu F, Taillandier P, Lebrihi A (2004) Ochratoxin A removal in synthetic and natural grape juices by selected oenological Saccharomyces cerevisiae strains. J Appl Microbiol 97: 1038-1044.
28. Piotrowska M, Żakowska Z (2000) The biodegradation of ochratoxin A in food products by lactic acid bacteria and baker's yeast. Food Biotechnol 17: 307-310.
29. 2. Food Addit Contam1: 31-40.
30. Caridi A, Galvano F, Tafuri A, Ritieni A (2006) Ochratoxin A removal during winemaking. Enzym Microb Technol 40: 122-126.
31. Var I, Erginkaya Z, Kabak B (2009) Reduction of ochratoxin A levels in white wine by yeast treatments. J Inst Brew 115(1): 30-33.
32. Meca G, Blaiotta G, Ritieni A (2010) Reduction of ochratoxin A during the fermentation of Italian red wine Moscato. Food Control 21: 579-583.
33. Piotrowska M (2012) Adsorption of ochratoxin A by Saccharomyces cerevisiae living and non-living cells. Acta Aliment 41(1): 1-7.
34. Caridi A (2006) Enological functions of parietal yeast mannoproteins. Antonie van Leeuwenhoek 89: 417-422.
35. Piotrowska M, Żakowska Z (2004) The elimination of ochratoxin A by Saccharomyces yeast's. Proceedings of VII International Conference "Mycotoxins and pathogenic mould in the environment", Bydgoszcz, 189-193.
36. Wzorek W, Pogorzelski E (1998) Fruit and grape winemaking. Sigma NOT, Warsaw.
37. Zwietering MH, Jongenburger I, Rombouts FM, van Triet K (1990) Modeling of the bacterial growth curve. Appl Environ Microbiol 56(6): 1875-1881.
38. Gutarowska B, Czyżowska A (2009) The ability of filamentous fungi to produce acids on indoor building materials. Ann Microbiol 59(4): 807-881.
39. Zlotnik H, Fernandez MP, Bowers B, Cabib E (1984) Saccharomyces cerevisiae mannoproteins form an external cell wall layer that determines wall porosity. J Bacteriol 159: 1018-1026.
40. Pozo-Bayon MA, Andujar-Ortiz I, Moreno-Arribas MV (2009) Scientific evidences beyond the application of inactive dry yeast preparations in winemaking. Food Res Int 42: 754-761.
41. Castellari M, Versari A, Fabiani A, Parpinello GP, Galassi S (2001) Removal of ochratoxin A in red wines by means of adsorption treatments with commercial fining agents. J Agric Food Chem 49: 3917-3921.
42. Bizaj E, Mavri J, Cus F, Raspor A (2009) Removal of ochratoxin A in Saccharomyces cerevisiae liquid cultures. S Afr J Enol Vitic 30(2): 151-155.