Mechanism and kinetics of degrading aflatoxin B1 by salt tolerant Candida versatilis CGMCC 3790

Li, Jianlong; Huang, Jun; Yao, Jin; Wu, Chongde; Shen, Dazhan; Zhang, Suyi; Zhou, Rongqing

doi:10.1016/j.jhazmat.2018.05.053

Cited by 40 publications

(23 citation statements)

References 37 publications

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“…In fact, both strains have other important functions other than flavor enhancing. Candida versatilis and T. halophilus can degrade aflatoxin B1, which is an extremely mutagenic and carcinogenic compound in polluted fermented foods . Tetragenococcus halophilus of special species possess immunomodulatory activity .…”

Section: Discussionmentioning

confidence: 99%

“…Candida versatilis and T. halophilus can degrade aflatoxin B1, which is an extremely mutagenic and carcinogenic compound in polluted fermented foods. 35,36 Tetragenococcus halophilus of special species possess immunomodulatory activity. 37 Thus, both T. halophilus and C. versatilis are good choices as starters for many fermented foods, including low-salt soy sauce.…”

Section: Discussionmentioning

confidence: 99%

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Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma‐active and umami‐taste compounds during soy sauce fermentation

Zhang

2020

J Sci Food Agric

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BACKGROUND Soy sauce is a well‐known condiment worldwide. However, the high salt content in soy sauce contributes to the high intake of sodium salt, which usually results in high blood pressure. High salt soy sauce usually has the better quality (aroma and taste) than low salt. Tetragenococcus halophilus and Candida versatilis are important starters for soy sauce fermentation. It is of urgent need to explore what the effect of these two strains on the aroma‐ and taste‐attributes of soy sauce to achieve high quality fermentation with low salt. RESULTS In this study, aroma‐active and taste compounds in soy sauce were reviewed and listed. Then, soy sauce fermentation inoculated with different combinations of T. halophilus (at different inoculated time) and C. versatilis were completed. Aroma‐active and taste compounds in different samples were quantified. Multivariate analysis was used to analyze these data. The aroma‐active compounds which were highly related to the inoculation of T. halophilus and C. versatilis were found. Meanwhile, the addition time of T. halophilus could also be highly related to the production of aroma‐active compounds. More importantly, T. halophilus was highly correlated with the production of umami‐taste compounds in soy sauce, including aspartic acid, glutamic acid, alanine and N ‐succinyl‐glutamic acid. CONCLUSION These results will provide a better understanding of the effects of T. halophilus and C. versatilis on the formation of significant aroma‐active and umami‐taste constituents in soy sauce. Furthermore, it will be helpful to realize fermentative control of soy sauce with high quality at low salt. © 2020 Society of Chemical Industry

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma‐active and umami‐taste compounds during soy sauce fermentation

Zhang

2020

J Sci Food Agric

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“…The reversible binding of aflatoxins by the yeast influences the detoxification levels, which have been reported to reduce with time (Manafi et al, 2009). An alternative mode of decontamination, through both intracellular and extracellular biodegradation by yeasts, such as Candida versatilis was previously reported (Li et al, 2018). The current study did not evaluate the activity over a period of time, which could have offered a clue on the mechanism of decontamination; hence, there is need for determining the mode of action of the selected isolates.…”

Section: Discussionmentioning

confidence: 88%

In vitro efficacy of two microbial strains and physicochemical effects on their aflatoxin decontamination in poultry feeds

Tebetyo¹,

Bogere²,

Nabulime³

et al. 2020

Afr. J. Biotechnol.

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The efficacy of two microbial isolates, Bacillus spp. (B285) and Saccharomyces spp. yeast strain (Y833), in reducing aflatoxin concentration in poultry feeds in comparison with the commonly used commercial chemical binder, bentonite, was investigated using the VICAM ® fluorometer. The influence of the poultry feed matrix, pH (4.5 and 6.5), and temperature (room temperature, 37 and 42ºC) on the aflatoxin reducing activity by the two microorganisms was also explored. All microorganisms and bentonite reduced aflatoxins by over 74% of the original concentration. Bentonite registered the highest reduction at 93.4%; followed by Y833 (83.6%), then the combination of Y833 and B285 (77.9%); and lastly B285 (74.9%). Temperature and pH did not have significant effect on the performance of the biological agents and bentonite. The aflatoxin reducing activity was lower in presence of feeds compared to that in phosphate buffered saline except for Y833. The yeast strain was more effective than the bacterial strain in reducing the aflatoxin levels; however, both are promising strategies for countering the aflatoxin challenges in animal feeds. In response to the advocacy for use of biological control agents, there is need for more investigations to establish the safety of the microorganisms and the mechanism of aflatoxin decontamination.

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“…Lower reduction activity was reported by some researchers, but the measurements were made at or beyond 6 hours post exposure, such as 60% − 72.8% AFB1 reduction by selected Saccharomyces spp [24][25][26]. The decontamination activity depends on the yeast strains, pH and temperature conditions, duration of exposure and initial aflatoxin concentration [27][28][29].…”

Section: Discussionmentioning

confidence: 99%

The in vitro Efficacy of Two Microbial Strains and Physicochemical Effects on their Aflatoxin Decontamination in Poultry Feeds

Tebetyo

Bogere

Nabulime

et al. 2020

Preprint

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Background: Contamination of animal feeds with aflatoxigenic fungi is a challenge to livestock farmers worldwide. Aflatoxins are very toxic fungal metabolites that are associated with carcinogenic, mutagenic, teratogenic, and estrogenic effects. The toxins affect animal productivity and may lead to deaths, causing enormous economic losses. Aflatoxin decontamination is a challenge to the feed industry, despite the several approaches available. This study investigated the efficacy of two microbial isolates, Bacillus spp (B285) and Yeast strain (Y833), in reducing Aflatoxin concentration in poultry feeds in comparison with a commonly used commercial chemical binder, Bentonite. The influence of the poultry feed matrix, pH, and temperature on the aflatoxin reducing activity by the two microorganisms was also explored. Results: The in vitro studies showed that the two microorganisms and the chemical binder reduced aflatoxins by over 74% of the original concentration. The chemical binder registered the highest reduction at 93.4%; followed by Y833 (83.6%), then the combination of Y833 and B285 (77.9%); and lastly B285 (74.9%). There was no significant (p>0.05) influence of temperature on the toxin reducing capacity of all the agents tested. The pHs 4.5 and 6.5 did not have a significant effect on the performance of both chemical binder and biological agents, however, the former performed better at pH 6.5 with 95% aflatoxin reduction compared to the microorganisms. The aflatoxin reducing activity was lower in presence of feeds compared to that in Phosphate Buffered Saline except for Y833 where no difference was observed. Conclusions: Although the feed components affected the aflatoxin reducing capacity of the test materials, the chemical binder was more effective than the microbial agents. Yeast strain was more effective than the bacterial strain in reducing the aflatoxin levels, however, both are promising strategies for countering the aflatoxin challenges in animal feeds. In response to the advocacy for use of biological control agents, there is need for more investigations to establish the safety of the microorganisms, the mechanism of decontamination and safety of the products; the optimum concentrations that can reduce aflatoxins in feeds to permissible levels and the effect of the toxin contamination levels on microbial efficiency.

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Mechanism and kinetics of degrading aflatoxin B1 by salt tolerant Candida versatilis CGMCC 3790

Cited by 40 publications

References 37 publications

Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma‐active and umami‐taste compounds during soy sauce fermentation

Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma‐active and umami‐taste compounds during soy sauce fermentation

In vitro efficacy of two microbial strains and physicochemical effects on their aflatoxin decontamination in poultry feeds

The in vitro Efficacy of Two Microbial Strains and Physicochemical Effects on their Aflatoxin Decontamination in Poultry Feeds

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