In vitroremoval of ochratoxin A by two strains ofSaccharomyces cerevisiaeand their performances under fermentative and stressing conditions

Abstract

Aims: The aim of this research was to study the effect of time, temperature, sugar content and addition of diammonium phosphate (DAP) on ochratoxin A (OTA) removal by two strains of Saccharomyces cerevisiae using a completely randomized design. Methods and Results: The strains were grown in a medium containing OTA (2 lg l À1 ), two sugar levels (200 and 250 g l À1 ), with or without DAP (300 mg l À1 ), and incubated at 25-30°C. The yeasts were able to decrease the toxin amount by c. 70%, with the highest removing effect observed after 3 days at 30°C in the presence of 250 g l À1 of sugars and with DAP; after 10 days, the toxin was partially released into the medium. The strains produced high ethanol and glycerol contents, showed high tolerance to single/combined stress conditions and possessed b-D-glucosidase, pectinase and xylanase activities. Conclusions: Ochratoxin A removal was affected by time, temperature, sugar and addition of DAP. Moreover, the phenomenon was reversible.Significance and Impact of the Study: Ochratoxin A removal could be an interesting trait for the selection of promising strains; however, the strains removing efficiently the toxin could release it back; thus, the selection of the starter should take into account both the removal and the binding ability of OTA.

In vivo stability of the complex ochratoxin A – Saccharomyces cerevisiae starter strains

“…As expected and reported elsewhere (Angioni et al, 2007;Petruzzi et al, 2013Petruzzi et al, , 2014aPetruzzi et al, , 2014bPetruzzi et al, , 2014cPetruzzi et al, , 2014d, the removal process was significantly affected by kind of strain, temperature, sugar (for the strains W28 and W46) and DAP addition (for the strains W13, W28, W47 and Y28) (data not shown). Fig.…”

“…Five wild S. cerevisiae strains (W13, W28, W46, W47 and Y28) were used throughout this research; these yeasts were previously studied for their ability to remove OTA under in vitro conditions, as well as for their phenotypical and technological traits (Petruzzi, Sinigaglia, Corbo, Beneduce, & Bevilacqua, 2013;Petruzzi et al, 2014aPetruzzi et al, , 2014bPetruzzi, Corbo, Sinigaglia, & Bevilacqua, 2014c). To determine intra-species variability, yeasts were characterized by interdelta analysis, using PCR primers described by Legras and Karst (2003), i.e.…”

Selection of Autochthonous Saccharomyces cerevisiae Strains as Wine Starters Using a Polyphasic Approach and Ochratoxin a Removal

“…Data were used as input for a two-way ANOVA; thus, a significant interactive effect between biotype and tempera ture was observed for biotypes II and V. For these biotypes, OTA removal increased when temperatures increased (data not shown), in agreement with previous research that focused on the effects of fermentative conditions (temper ature, sugar, and nitrogen supplementation) on the bio remediation of the toxin (36). A temperature-dependent mechanism was also observed by Patharajan et al (34) for OTA removal mediated by Metschnikowia pulcherrima MACH1, Pichia guilliermonodii M8, and Rhodococcus erythropolis AR14.…”

“…A temperature-dependent mechanism was also observed by Patharajan et al (34) for OTA removal mediated by Metschnikowia pulcherrima MACH1, Pichia guilliermonodii M8, and Rhodococcus erythropolis AR14. On the other hand, sugar did not affect the removal ability of the biotypes (data not shown), whereas its effect was found to be positive for two wild strains of S. cerevisiae (36), thus suggesting a kind of strainspecific variability.…”

Biodegradation of ochratoxin A byAlcaligenes faecalisisolated from soil

“…Even though these methods can completely degrade ochratoxin A, they have low efficiency and high cost and can damage nutrients. Biological removal is the most promising method because it can destroy mycotoxins without harmful chemicals or losses in nutrient value of the decontaminated food and feed (Petruzzi et al 2014). This method uses micro-organisms or enzymes to decompose, transform or absorb ochratoxin A (Abrunhosa et al 2010).…”