Alcoholic Fermentation as a Strategy to Mitigate Pesticides and Mycotoxins

Abstract

In this study alcoholic fermentation was explored to reduce the pesticides -2,4-dichlorophenoxyacetic acid (2,4-D) and procymidone -and the mycotoxin ochratoxin A (OTA), besides evaluating their effects on quality parameters of the process. Fermentation (at 20°C for 168 h) was conducted in synthetic must (YPD and 10 g hL − 1 of yeast Saccharomyces cerevisiae) to which the following were added: 2,4-D (6.73 mg L − 1 ) and procymidone (2.24 mg L − 1 ), simultaneously (Treatment 1); and OTA (0.83 and 2.66 µg L − 1 ) (Treatments 2 and 3). The control treatment had no contaminants. All contaminated treatments showed lower ethanol production and cell viability.The highest decrease in contaminants was found after 168 h of fermentation: 22 and 65% in the cases of both pesticides while OTA decreased 52 and 58% (Treatments 2-0.83 µg L − 1 and 3-2.66 µg L − 1 ). Decrease in procymidone and OTA due to metabolic processes in yeast cells is mainly related to peroxidase activity and glutathione production.

Removal of ochratoxin A in wine by Cryptococcus albidus and safety assessment of degradation products

“…The peroxidase (EC 1.11.1.) was found by comparing the UniProt database and other literature 30,31 (Fig. 3) and it was speculated that the peroxidase in yeast 20-G indirectly degraded OTA.…”