Reduction of Ochratoxin A Levels in White Wine by Yeast Treatments

Var, İşıl; Erginkaya, Zerrin; Kabak, Bülent

doi:10.1002/j.2050-0416.2009.tb00341.x

Cited by 31 publications

(32 citation statements)

References 14 publications

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“…Some authors reported decreasing ochratoxin levels during winemaking [26,27,[30][31][32]. In previous work, we suggested that physical binding to the yeasts biomass might be responsible for ochratoxin A decrease [33].…”

Section: Introductionmentioning

confidence: 69%

Removal of ochratoxin A by wine Saccharomyces cerevisiae strains

Piotrowska

Nowak

Czyżowska

2013

Eur Food Res Technol

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The aim of this work was to examine two wine strains of Saccharomyces cerevisiae (Syrena LOCK 0201 and Malaga LOCK 0173 strains) and thermally inactivated biomass of bakery yeast (BS strain) for their ability to remove ochratoxin A (OTA) from model YPG, white grape GM, and blackcurrant BM media. The media was initially contaminated by 1 lg/mL OTA. The influence of OTA on yeast growth parameters, kinetic of fermentation, and amount of ethanol, glycerol, and acids were determined. It was found that both yeast strains were able to decrease the toxin amount in YPG, GM, and BM media. Strain Malaga LOCK 0173 was able to remove 82.8 and 10.7 % ochratoxin A from grape and blackcurrant medium, respectively. In case of Syrena LOCK 0201 strain, the OTA reduction was higher: 85.1 % for grape and 65.2 % for blackcurrant media. From 54.1 to 64.4 % of initial ochratoxin A concentration was removed after the contaminated wine treatment by thermally inactivated baker's yeast strain (BS) cells. The elongation of lag phase in contaminated YPG medium compared on toxin-free medium was noted. In white grape and blackcurrant medium, the differences between the final cell number, fermentation rate, moreover the ethanol, glycerol, and acids production in the medium with OTA and the control were not statistically significant. The results showed that the application of selected strains of yeasts in winemaking involving raw material contaminated with OTA might reduce the toxin contamination as well as the health risk related to human exposure to this toxin. Moreover, the application of heat-inactivated yeast's biomass for toxin adsorption gives new possibilities in oenology.

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Section: Introductionmentioning

confidence: 69%

Removal of ochratoxin A by wine Saccharomyces cerevisiae strains

Piotrowska

Nowak

Czyżowska

2013

Eur Food Res Technol

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“…Different authors have described that yeast can potentially be used for removing OTA from wine [29]. Several hypotheses could be made: yeast could use OTA as a source of carbon for obtaining energy, thereby reducing the OTA levels in these types of wines [17].…”

Section: Resultsmentioning

confidence: 99%

Occurrence of Ochratoxin A in Southern Spanish Generous Wines under the Denomination of Origin “Jerez-Xérès-Sherry and ‘Manzanilla’ Sanlúcar de Barrameda”

Murillo-Arbizu

Amézqueta

González-Peñas

et al. 2010

Toxins

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The mycotoxin ochratoxin A (OTA) has toxic effects in animals; the most relevant of them is nephrotoxicity. OTA has also been classified as a possible carcinogen for humans (group 2B) by the International Agency for Research on Cancer (IARC). Therefore, exposure to OTA through contaminated food can represent health impairment to humans. The maximum permitted level for this mycotoxin in wine is 2.0 μg/L. The presence of OTA in Spanish wines produced using the traditional methods under the Denomination of Origin “Jerez-Xérès-Sherry and manzanilla Sanlúcar de Barrameda” was evaluated by a High performance Liquid Chromatography method with fluorescence detection and immunoaffinity column purification. A recovery of 95.4% and a limit of detection and quantification of 0.009 μg/L and 0.02 μg/L respectively, were achieved. In manzanilla, fino, amontillado and oloroso wine, the mean OTA values were 0.042, 0.044, 0.144, and 0.319 μg/L, respectively. These levels are not different from other data given in the reference literature on white wines, although fino and manzanilla wines have very low OTA levels.

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“…The increasing trend towards OTA occurrence in grape, grape juice and wine has led to a focus on toxin removal mediated by yeasts . However, to the best of our knowledge, there are no comprehensive studies on the influence of physicochemical factors such pH, temperature, ethanol content and incubation time on OTA removal by S. cerevisiae .…”

Section: Discussionmentioning

confidence: 99%

“…reported that some strains of the species S. cerevisiae and Kloeckera apiculata decreased the amount of OTA in a synthetic must by 0.25–0.5‐fold, whereas other strains did not show any effect. This may be due to the different cell wall structures of yeasts . In particular, the cell wall of S. cerevisiae is made of mannoproteins bound to oligopolysaccharides, which remain exposed on the outside of the cell.…”

Section: Discussionmentioning

confidence: 99%