Decontamination of ochratoxin A by yeasts: Possible approaches and factors leading to toxin removal in wine

Applied Microbiology and Biotechnology

Volumn 98, Issue 15, 2014, Pages 6555-6567

  Petruzzi, Leonardo ^a   Sinigaglia, Milena ^a   Corbo, Maria Rosaria ^a   Campaniello, Daniela ^a   Speranza, Barbara ^a   Bevilacqua, Antonio ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Adsorbing tools; Ochratoxin A; Removal; Starter cultures; Yeasts

Indexed keywords

CHEMICAL CONTAMINATION; CHEMICAL WARFARE; DECONTAMINATION; FATTY ACIDS; REMOVAL;

ALCOHOLIC FERMENTATION; BIOLOGICAL DECONTAMINATION; BIOLOGICAL REMOVAL; ECONOMICALLY VIABLE; HARMFUL SUBSTANCES; MEDIUM-CHAIN FATTY ACIDS; OCHRATOXIN A; STARTER CULTURES;

YEAST;

OCHRATOXIN; MYCOTOXIN;

BIOREMEDIATION; FERMENTATION; FOOD CONTAMINATION; FOOD DECONTAMINATION; FOOD PROCESSING; GRAPE; GRAPE JUICE; NONHUMAN; SHORT SURVEY; WINE INDUSTRY; YEAST; ADSORPTION; ANALYSIS; CHEMISTRY; METABOLISM; MICROBIOLOGY; PREVENTION AND CONTROL; PROCEDURES; WASTE MANAGEMENT; WINE;

ADSORPTION; DECONTAMINATION; FOOD CONTAMINATION; MYCOTOXINS; OCHRATOXINS; WINE; YEASTS;

EID: 84905008873     PISSN: 01757598     EISSN: 14320614     Source Type: Journal    
DOI: 10.1007/s00253-014-5814-4     Document Type: Short Survey

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