Antifungal and Aflatoxin-Reducing Activity of β-Glucan Isolated from Pichia norvegensis Grown on Tofu Wastewater

Utama, Gemilang Lara; Suraloka, Mahardhika Puspa Arum; Rialita, Tita; Balia, Roostita L.

doi:10.3390/foods10112619

Cited by 5 publications

(2 citation statements)

References 71 publications

(91 reference statements)

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“…We believe that, for example, AFB 1 reacts and makes stable conjugated products with these moieties in the food matrix. This is to be confirmed since almost similar glucan moieties from specific yeasts are used as a decontaminant strategy in such issues [73]. Subsequently, the overall mechanisms enable AFs, which are particularly persistent, to remain active for long periods of time in the food, and on consumption they pose risks to human health [5,8].…”

Section: Metabolic Insights Related To the Mycotoxin Persistence In Foodmentioning

confidence: 95%

Occurrence of Mycotoxins in Foods: Unraveling the Knowledge Gaps on Their Persistence in Food Production Systems

Ali,

Freire,

Rezende

et al. 2023

Foods

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In this review, the intricate issue about the occurrence levels of mycotoxins in foods is discussed aiming to underline the main knowledge gaps on the persistence of these toxicants in the food production system. Mycotoxins have been a key challenge to the food industry, economic growth, and consumers’ health. Despite a breadth of studies over the past decades, the persistence of mycotoxins in foods remain an overlooked concern that urges exploration. Therefore, we aimed to concisely underline the matter and provide possible biochemical and metabolic details that can be relevant to the food sector and overall public health. We also stress the application of computational modeling, high-throughput omics, and high-resolution imaging approaches, which can provide insights into the structural and physicochemical characteristics and the metabolic activities which occur in a stored cereal grain’s embryo and endosperm and their relationship with storage fungi and mycotoxins on a cellular level. In addition, there is a need for extensive collaborative network and funding, which will play a key role in finding effective solutions against the persistence of mycotoxins at the genetic and molecular to metabolic levels in the food system.

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Section: Metabolic Insights Related To the Mycotoxin Persistence In Foodmentioning

confidence: 95%

Occurrence of Mycotoxins in Foods: Unraveling the Knowledge Gaps on Their Persistence in Food Production Systems

Ali,

Freire,

Rezende

et al. 2023

Foods

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show abstract

“…There have been many reports on the use of TWW to produce active substances, but there are few reports on the use of TWW as a fermentation substrate to improve the biomass and carotenoids yield and to explore the composition of TWW before and after fermentation and its effect on laying hens (4,22,23). In this study, the full utilization of the TWW and the large increase of the biomass and carotenoids production of the Rhodotorula glutinis were realized.…”

Section: Introductionmentioning

confidence: 94%

Study on the fermentation effect of Rhodotorula glutinis utilizing tofu whey wastewater and the influence of Rhodotorula glutinis on laying hens

Liu²,

Niu³

et al. 2023

Front. Nutr.

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BackgroundTofu whey wastewater (TWW) is the wastewater of tofu processing, which is rich in a variety of nutrients. Rhodotorula glutinis can make full use of TWW to ferment and reproduce yeast cells, produce carotenoids and other nutrients, improve the utilization value of TWW, and reduce environmental pollution and resource waste.MethodsIn this study, the nutrient composition changes of TWW treated by Rhodotorula glutinis were analyzed to reformulate TWW medium, and the optimal composition and proportion of TWW medium that can improve the biomass and carotenoids production of Rhodotorula glutinis were explored. Meanwhile, the Rhodotorula glutinis liquid obtained under these conditions was used to prepare biological feed for laying hens, and the effect of Rhodotorula glutinis growing on TWW as substrate on laying performance and egg quality of laying hens were verified.ResultsThe results showed that the zinc content of TWW after Rhodotorula glutinis fermentation increased by 62.30%, the phosphorus content decreased by 42.31%, and the contents of vitamin B1, B2 and B6 increased to varying degrees. The optimal fermentation conditions of Rhodotorula glutinis in the TWW medium were as follow: the initial pH was 6.40, the amount of soybean oil, glucose and zinc ions was 0.80 ml/L, 16.32 g/L, and 20.52 mg/L, respectively. Under this condition, the biomass of Rhodotorula glutinis reached 2.23 g/L, the carotenoids production was 832.86 μg/g, and the number of effective viable yeast count was 7.08 × 107 cfu/ml. In addition, the laying performance and egg quality of laying hens fed Rhodotorula glutinis biological feed were improved.DiscussionIn this study, we analyzed the composition changes of TWW, optimized the fermentation conditions of Rhodotorula glutinis in TWW medium, explored the influence of Rhodotorula glutinis utilizing TWW on laying layers, and provided a new idea for the efficient utilization of TWW.

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Yeast suppresses Aspergillus parasiticus growth and aflatoxins synthesis: Finding a new fungal antagonistic strain based on stored marinade

Fan,

Lin,

Cheng

et al. 2023

LWT

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Antifungal and Aflatoxin-Reducing Activity of β-Glucan Isolated from Pichia norvegensis Grown on Tofu Wastewater

Cited by 5 publications

References 71 publications

Occurrence of Mycotoxins in Foods: Unraveling the Knowledge Gaps on Their Persistence in Food Production Systems

Occurrence of Mycotoxins in Foods: Unraveling the Knowledge Gaps on Their Persistence in Food Production Systems

Study on the fermentation effect of Rhodotorula glutinis utilizing tofu whey wastewater and the influence of Rhodotorula glutinis on laying hens

Yeast suppresses Aspergillus parasiticus growth and aflatoxins synthesis: Finding a new fungal antagonistic strain based on stored marinade

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