Ochratoxin A removal by Saccharomyces cerevisiae strains: Effect of wine-related physicochemical factors

Journal of the Science of Food and Agriculture

Volumn 93, Issue 9, 2013, Pages 2110-2115

  Petruzzi, Leonardo ^a   Sinigaglia, Milena ^a   Corbo, Maria Rosaria ^a   Beneduce, Luciano ^a   Bevilacqua, Antonio ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Absorption; ELISA; Ochratoxin A; Saccharomyces cerevisiae; Wine

Indexed keywords

ALCOHOL; CARCINOGEN; OCHRATOXIN;

ABSORPTION; ARTICLE; CELL WALL; CHEMISTRY; COMPARATIVE STUDY; ENERGY METABOLISM; ENZYME LINKED IMMUNOSORBENT ASSAY; EVALUATION STUDY; FERMENTATION; FOOD CONTAMINATION; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HEAT; INFRARED SPECTROSCOPY; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; PH; PHYSICAL CHEMISTRY; SACCHAROMYCES CEREVISIAE; SURFACE PROPERTY; TIME; WINE;

ABSORPTION; CARCINOGENS; CELL WALL; ENERGY METABOLISM; ENZYME-LINKED IMMUNOSORBENT ASSAY; ETHANOL; FERMENTATION; FOOD CONTAMINATION; FOOD HANDLING; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; MICROBIAL VIABILITY; OCHRATOXINS; PHYSICOCHEMICAL PHENOMENA; SACCHAROMYCES CEREVISIAE; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; SURFACE PROPERTIES; TIME FACTORS; WINE;

SACCHAROMYCES CEREVISIAE;

EID: 84878680578     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6010     Document Type: Article

References (41)

1. Bejaoui H, Mathieu F, Taillandier P and Lebrihi A, Conidia of black aspergilli as new biological adsorbents for ochratoxin A in grape juices and musts. J Agric Food Chem 53:8224-8229 (2005).
2. Bejaoui H, Mathieu F, Taillandier P and Lebrihi A, Ochratoxin A removal in synthetic and natural grape juices by selected oenological Saccharomyces strains. J Appl Microbiol 97:1038-1044 (2004).
3. Anli E and Bayran M, Ochratoxin A in wines. Food Rev Int 25:214-232 (2009).
4. Burdaspal PA and Legarda TM, Ochratoxina A en vinos, mostos y zumos de uva elaborados en Espanã y otros payses europeos. Alimentaria (enero/febrero) 299:107-113 (1999).
5. Festas I, Herbert P, Santos L, Cabral M, Barros P and Alves A, Ochratoxin A in some Portuguese wines: method validation and screening in Port Wine and Vinho Verde. Am J Enol Vitic 51:150-154 (2000).
6. Otteneder H and Majerus P, Occurrence of ochratoxin A (OTA) in wines: influence of the type of wine and its geographical origin. Food Addit Contam 17:793-798 (2000).
7. Pietri A, Bertuzzi T, Pallaroni L and Piva G, Occurrence of ochratoxin A in Italian wines. Food Addit Contam 18:647-654 (2001).
8. European Union, Commission Regulation 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. Off J Eur Union 364:5-24 (2006).
9. Caridi A, Galvano F, Tafuri A and Ritieni A, In-vitro screening of Saccharomyces strains for ochratoxin A removal from liquid medium. Ann Microbiol 56:135-137 (2006).
10. Fernandes A, Ratola N, Cerdeira A, Alves A and Venâncio A, Changes in ochratoxin A concentration during winemaking. Am J Enol Vitic 58:92-96 (2007).
11. Del Prete V, Rodriguez H, Carrascosa A, de las Rivas B, Garcia-Moruno E and Muñoz R, In vitro removal of ochratoxin A by wine lactic acid bacteria. J Food Protect 70:2155-2160 (2007).
12. Cecchini F, Morassut M, Garcia Moruno E and Di Stefano R, Influence of yeast strain on ochratoxin A content during fermentation of white and red must. Food Microbiol 23:411-417 (2006).
13. Meca G, Blaiotta G and Ritieni A, Reduction of ochratoxin A during the fermentation of Italian red wine Moscato. Food Control 21:579-583 (2010).
14. Nunez YP, Pueyo E, Carrascosa AV and Martínez-Rodríguez AJ, Effects of aging and heat treatment on whole yeast cells and yeast cell walls adsorption of ochratoxin A in a wine model system. J Food Protect 71:1496-1499 (2008).
15. Ringot D, Lerzy B, Bonhoure JP, Auclair E, Oriol E and Larondelle Y, Effect of temperature on in vitro ochratoxin A biosorption onto yeast cell wall derivatives. Proc Biochem 40:3008-3016 (2005).
16. Garcia Moruno E, Sanlorenzo C, Boccaccino B and Di Stefano R, Treatment with yeast to reduce the concentration of ochratoxin A in red wine. Am J Enol Vitic 56:73-76 (2005).
17. Caridi A, New perspectives in safety and quality enhancement of wine through selection of yeasts based on the parietal adsorption activity. Int J Food Microbiol 120:167-172 (2007).
18. Vasserot Y, Caillet S and Maujean A, Study of anthocyanin adsorption by yeast lees. Effect of some physicochemical parameters. Am J Enol Vitic 48:433-437 (1997).
19. Bizaj E, Mavri J, Čuš F and Raspor A, Removal of ochratoxin A in Saccharomyces cerevisiae liquid cultures. S Afr J Enol Vitic 30:151-155 (2009).
20. Shetty HP and Jespersen L, Saccharomyces cerevisiae and lactic acid bacteria as potential mycotoxin decontaminating agents. Trends Food Sci Technol 17:48-55 (2006).
21. Orlić S, Vojvoda T, Babić KH, Arroyo-López FN, Jeromel A, Kozina B, et al., Diversity and oenological characterization of indigenous Saccharomyces cerevisiae associated with Žilavka grapes. World J Microbiol Biotechnol 26:1483-1489 (2010).
22. Caridi A, Cufari A and Ramondino D, Isolation and clonal pre-selection of enological Saccharomyces. J Gen Appl Microbiol 48:261-267 (2002).
23. Nikolaou E, Soufleros EH, Bouloumpasi E and Tzanetakis N, Selection of indigenous Saccharomyces cerevisiae strains according to their oenological characteristics and vinification results. Food Microbiol 23:205-211 (2006).
24. Pérez G, Fariña L, Parquet M, Boido E, Gaggero C, Della Cassa E, et al., A quick screening method to identify β-glucosidase activity in native wine yeast strains: application of Esculin Glycerol Agar (EGA) medium. World J Microbiol Biotechnol 27:47-55 (2011).
25. Strauss MLA, Jolly NP, Lambrechts MG and van Rensburg P, Screening for the production of extracellular hydrolytic enzymes by non-Saccharomyces wine yeasts. J Appl Microbiol 91:182-190 (2001).
26. Comitini F, Gobbi M, Domizio P, Romani C, Lencioni L, Mannazzu I, et al., Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae. Food Microbiol 28:873-882 (2011).
27. Fiore C, Arrizon J, Gschaedler A, Flores J and Romano P, Comparison between yeasts from grape and agave musts for traits of technological interest. World J Microbiol Biotechnol 21:1141-1147 (2005).
28. Capece A, Pietrafesa R and Romano P, Experimental approach for target selection of wild wine yeasts from spontaneous fermentation of 'Inzolia' grapes. World J Microbiol Biotechnol 27:2775-2783 (2011).
29. Lopes CA, Rodríguez ME, Sangorrín M, Querol A and Caballero AC, Patagonian wines: the selection of an indigenous yeast starter. J Ind Microbiol Biotechnol 34:539-546 (2007).
30. Mateo EM, Medina A, Mateo R and Jiménez M, Effect of ethanol on the ability of Oenococcus oeni to remove ochratoxin A. Food Control 21:935-941 (2010).
31. Angioni A, Caboni P, Garau A, Farris A, Orro D, Budroni M, et al., In vitro interaction between ochratoxin A and different strains of Saccharomyces cerevisiae and Kloeckera apiculata. J Agric Food Chem 55:2043-2048 (2007).
32. Var I, Erginkaya Z and Kabak B, Reduction of ochratoxin A levels in white wine by yeast treatments. J Inst Brew 115:30-34 (2009).
33. Morata A, Gómez-Cordovés MC, Suberviola J, Bartolomé B, Colomo B and Suárez JA, Adsorption of anthocyanins by yeast cell walls during the fermentation of red wines. J Agric Food Chem 51:4084-4088 (2003).
34. Pradelles R, Alexandre H, Ortiz-Julien A and Chassagne D, Effects of yeast cell-wall characteristics on 4-ethylphenol sorption capacity in model wine. J Agric Food Chem 56:11854-11861 (2008).
35. Péteri Z, Téren J, Vágvölgyi C and Varga J, Ochratoxin degradation and adsorption caused by astaxanthin-producing yeasts. Food Microbiol 24:205-210 (2007).
36. Giovani G, Canuti V and Rosi I, Effect of yeast strain and fermentation conditions on the release of cell wall polysaccharides. Int J Food Microbiol 137:303-307 (2010).
37. Alexandre H and Guilloux-Benatier M, Yeast autolysis in sparkling wine - a review. Aust J Grape Wine Res 12:119-127 (2006).
38. El-Nezami HS, Salminen S and Ahokas J, Biologic control of food carcinogen using Lactobacillus GG. Nutr Today 31:41-42 (1996).
39. El-Nezami HS, Mykkanen H, Kankaanpaa PE, Salmine S and Ahokas JT, Ability of Lactobacillus and Propionibacterium strains to remove aflatoxin B1 from the chicken duodenum. J Food Protect 63:549-552 (2000).
40. Tristezza M, Vetrano C, Bleve G, Grieco F, Tufariello M, Quarta A, et al., Autochthonous fermentation starters for the industrial production of Negroamaro wines. J Ind Microbiol Biotechnol 39:81-92 (2012).
41. Bevilacqua A, Perricone M, Cannarsi M, Corbo MR and Sinigaglia M, Technological and spoiling characteristics of the yeast microflora isolated from Bella Di Cerignola table olives. Int J Food Sci Technol 44:2198-2207 (2009).