Adsorption of ochratoxin A from grape juice by yeast cells immobilised in calcium alginate beads

Farbo, Maria Grazia; Urgeghe, Pietro Paolo; Fiori, Stefano; Marceddu, Salvatore; Jaoua, Samir; Migheli, Quirico

doi:10.1016/j.ijfoodmicro.2015.10.012

Cited by 64 publications

(40 citation statements)

References 35 publications

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“…In contrast, biosorption as a relatively young, inexpensive, and socially acceptable technology has caught great attention due to its potential to provide an effective, green, and economic means for heavy-metal repair [12][13].…”

mentioning

confidence: 99%

Biosorption Characteristics of Mn (II) by Bacillus cereus Strain HM-5 Isolated from Soil Contaminated by Manganese Ore

Xu¹,

Ding²,

Hui-min³

et al. 2018

Pol. J. Environ. Stud.

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mentioning

confidence: 99%

Biosorption Characteristics of Mn (II) by Bacillus cereus Strain HM-5 Isolated from Soil Contaminated by Manganese Ore

Xu¹,

Ding²,

Hui-min³

et al. 2018

Pol. J. Environ. Stud.

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“…Adsorption is a passive phenomenon, which supposes OTA link to yeast cell wall components, such as α-d-glucans and mannoproteins, and does not depend on cell viability [123]. Therefore, detoxification based on microbial adsorption might be a clear advantage because it can be performed by autoclaved yeast cells that cannot neither consume substrate components nor release secondary metabolites, which would lead to an alteration of organoleptic properties of the product [132]. Several inactivated yeast or their cell wall preparations have shown their ability to adsorb OTA in grape juice or wine, including strains of S. cerevisiae, S. bayanus, C. intermedia, C. fiedrichii, and L. thermotolerans [126,133,134].…”

Section: Control and Detoxification Methods To Reduce Ota Content In mentioning

confidence: 99%

“…Farbo et al [132] proposed alginate beads encapsulation of Candida intermedia dead cells to be applied in grape juice detoxification. The maximum reduction (80%) was found after 48 h of incubation and the adsorption efficiency was similar when cells were free or immobilized.…”

Section: Control and Detoxification Methods To Reduce Ota Content In mentioning

confidence: 99%

Wine Contamination with Ochratoxins: A Review

et al. 2018

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Ochratoxin A (OTA) is the main mycotoxin occurring in wine. This review article is focused on the distribution of this toxin and its producing-fungi in grape berries, as well as on the fate of OTA during winemaking procedures. Due to its toxic properties, OTA levels in wine are regulated in different countries; therefore, it is necessary to apply control and detoxification methods that are also discussed in this revision.

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“…From a sensory analysis, wines were well accepted by the younger consumers in a panel thus, concluding that flor yeasts auto-immobilization in form of biofilms can be used as fining agents supporting new perspectives for the elaboration of new wine types in an inexpensive manner. Another application of yeast immobilization ( Candida intermedia yeast cells encapsulated in Ca-alginate and magnetic Ca-alginate beads) was discovered by Farbo et al (2016) objectified to remove the mycotoxin ochratoxin A from rotten grape juice. Although they obtained significant reductions of over 80%, these authors observed a slow release of the mycotoxin by the yeast carriers.…”

Section: New Trends Of Yeast Immobilization In Winemakingmentioning

confidence: 99%

Yeast Immobilization Systems for Alcoholic Wine Fermentations: Actual Trends and Future Perspectives

et al. 2018

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Yeast immobilization is defined as the physical confinement of intact cells to a region of space with conservation of biological activity. The use of these methodologies for alcoholic fermentation (AF) offers many advantages over the use of the conventional free yeast cell method and different immobilization systems have been proposed so far for different applications, like winemaking. The most studied methods for yeast immobilization include the use of natural supports (e.g., fruit pieces), organic supports (e.g., alginate), inorganic (e.g., porous ceramics), membrane systems, and multi-functional agents. Some advantages of the yeast-immobilization systems include: high cell densities, product yield improvement, lowered risk of microbial contamination, better control and reproducibility of the processes, as well as reuse of the immobilization system for batch fermentations and continuous fermentation technologies. However, these methods have some consequences on the behavior of the yeasts, affecting the final products of the fermentative metabolism. This review compiles current information about cell immobilizer requirements for winemaking purposes, the immobilization methods applied to the production of fermented beverages to date, and yeast physiological consequences of immobilization strategies. Finally, a recent inter-species immobilization methodology has been revised, where yeast cells are attached to the hyphae of a Generally Recognized As Safe fungus and remain adhered following loss of viability of the fungus. The bio-capsules formed with this method open new and promising strategies for alcoholic beverage production (wine and low ethanol content beverages).

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Adsorption of ochratoxin A from grape juice by yeast cells immobilised in calcium alginate beads

Cited by 64 publications

References 35 publications

Biosorption Characteristics of Mn (II) by Bacillus cereus Strain HM-5 Isolated from Soil Contaminated by Manganese Ore

Biosorption Characteristics of Mn (II) by Bacillus cereus Strain HM-5 Isolated from Soil Contaminated by Manganese Ore

Wine Contamination with Ochratoxins: A Review

Yeast Immobilization Systems for Alcoholic Wine Fermentations: Actual Trends and Future Perspectives

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