Saccharomyces cerevisiae and lactic acid bacteria as potential mycotoxin decontaminating agents

Shetty, Prathapkumar Halady; Jespersen, Lene

doi:10.1016/j.tifs.2005.10.004

Cited by 351 publications

(282 citation statements)

References 70 publications

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“…Biopreservation allows prolonged shelf life and enhanced safety of foods through natural or supplementary microflora and their antimicrobial products (34). Among the different potential decontaminating microorganisms, Saccharomyces cerevisiae and lactic acid bacteria (LAB) represent unique groups, which are widely used in food fermentation and preservation (35). Many LAB strains as well as some S. cerevisiae var.…”

Section: Introductionmentioning

confidence: 99%

Inhibition of mycotoxin-producing Aspergillus nomius vsc 23 by lactic acid bacteria and Saccharomyces cerevisiae

Muñoz

Arena

Silva

et al. 2010

Braz. J. Microbiol.

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The effect of different fermenting microorganisms on growth of a mycotoxin-producing Aspergillus nomius was assayed. Two lactic acid bacteria, Lactobacillus fermentum and Lactobacillus rhamnosus, and Saccharomyces cerevisiae, all of which are widely used in fermentation and preservation of food, were assayed on their fungus inhibitory properties. Assays were carried out by simultaneous inoculation of one of the possible inhibiting microorganisms and the fungus or subsequent inoculation of one of the microorganisms followed by the fungus. All three microorganisms assayed showed growth inhibition of the mycotoxin-producing Aspergillus strain. L. rhamnosus O236, isolated from sheep milk and selected for its technological properties, showed highest fungal inhibition of the microorganisms assayed. The use of antifungal LAB with excellent technological properties rather than chemical preservatives would enable the food industry to produce organic food without addition of chemical substances.

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Section: Introductionmentioning

confidence: 99%

Inhibition of mycotoxin-producing Aspergillus nomius vsc 23 by lactic acid bacteria and Saccharomyces cerevisiae

Muñoz

Arena

Silva

et al. 2010

Braz. J. Microbiol.

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“…Cecchini et al 4 demonstrated that the percentage of OTA removal during fermentation was between 46.83% and 52.16% in white wine and between 53.21% and 70.13% in red wine, depending on the yeast strain used. In another study conducted by Shetty and Jespersen 18 , most of the yeast strains (10 8 cells) bound more than 15% of AFB 1 within 72 h and the toxin binding was highly strain specific. Similarly, Caridi et al 2 have reported that the removal of OTA in wines by 20 different Saccharo-myces sensu stricto strains, using a naturally and spiked OTA-containing grape must (1.58 and 7.63 ng/mL, respectively), after 90 days of fermentation were between 39.9-92.1% and between 67.9-83.4%, respectively.…”

Section: Introductionmentioning

confidence: 90%

Reduction of Ochratoxin A Levels in White Wine by Yeast Treatments

Var

Erginkaya

Kabak

2009

Journal of the Institute of Brewing

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This paper describes the abilities of 21 yeast strains isolated from six different wine‐grapes of Turkey to bind ochratoxin A (OTA). Viable (108 CFU/mL) and heat‐treated yeast cells were incubated both in phosphate‐buffered saline (PBS) and white wine containing 10 ng OTA per mL for 4 h at 25°C. After centrifugation, the concentration of OTA was measured in the supernatant fraction using a high‐performance liquid chromatography system coupled with fluorescence detector. The adsorption abilities of OTA by viable yeast strains within 4 h ranged from 1.96 to 26.11% in PBS. On the other hand, a slight decrease was observed in the percentage of OTA removal by yeast strains in white wine when compared to their activity in PBS. The addition of yeasts at 108 CFU/mL resulted in a reduction to a maximum of 21.40% in white wine, with respect to the control. Among the yeasts, Candida famata D7 was found to be the most efficient binder to OTA both in spiked white wine and PBS. In addition, dead yeast cells can potentially be used for removing OTA (a maximum of 30.45%) from white wine.

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“…S. boulardii SB20 in this study had maximum lactic acid and ethanol concentrations of 20.23 and 194 mmol L −1 respectively during the fermentation of sterile ground maize slurry. However, the review by Shetty and Jespersen (2006) indicated that the antagonistic property of S. cerevisiae was mostly due to the polysaccharide part of the cell wall that is involved in surface binding of pathogenic toxins. C. tropicalis (NGY1) in this fermentation experiment did not produce a significant amount of ethanol, neither was there a significant decrease in pH for antimicrobial activity.…”

Section: Microbial Growthmentioning

confidence: 99%

“…It is therefore important that the selected microbial inoculant to facilitate the process should be adaptive to the substrate from the onset of fermentation so as to prevent the growth of unwanted microorganisms to a level that would impair the product's quality. Lactic acid bacteria (LAB) and yeast occur as part of the natural microbial population in spontaneously fermented foods and as starter cultures in the food and beverage industry (Shetty & Jespersen, 2006). In a recent study by ObinnaEchem, Kuri, and Beal (2014), the LAB population of a selected Nigerian traditional fermented maize food called akamu was found to be dominated by strains of Lactobacillus plantarum, L. fermentum, L. delbrueckii subsp.…”

Section: Introductionmentioning

confidence: 99%

Fermentation and antimicrobial characteristics of Lactobacillus plantarum and Candida tropicalis from Nigerian fermented maize (akamu)

2014

IJFS

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This study investigated the ability of Lactobacillus plantarum strains (NGL5 and NGL7) and Candida tropicalis (NGY1) previously identified from akamu-a Nigerian fermented maize food with probiotic L. plantarum LpTx and Saccharomyces boulardii SB20 to ferment ground maize slurries based on pH, acidity, microbial biomass, levels of sugars and organic acids, and their antimicrobial activity against Salmonella enterica serovar Enteritidis NCTC 5188, Escherichia coli NCTC 11560, Bacillus cereus NCIMB 11925, Staphylococcus aureus NCTC 3750 and Listeria monocytogenes NCTC 7973 using an agar spot assay. L. plantarum strains either as single or mixed starter cultures with the yeasts had growth rates ≥0.15 h −1 , with pH significantly (p≤0.05) decreased to ≤3.93 after 12 h and then to ≤3.52 after 72 h and lactic acid >84 mmol L −1 . The yeasts had growth rates ≥0.18 h −1 but pH was ≥4.57 with lactic acid levels ≤20.23 mmol L −1 after 72 h in the single culture fermentation. There was no inhibition in modified MRS agar: 0.2% glucose and 0.2% glucose without Tween 80. Inhibition halos in MRS agar varied from 10.6 to 23.9 mm. S. bourladii was more inhibitory towards L. monocytogenes (8.6 mm) and B. cereus (5.4 mm ) than was C. tropicalis (1.1 and 3.3 mm for L. monocytogenes NCTC 7973 and B. cereus NCIMB 11925 respectively) (0.9 mm) in malt extract agar. This study showed that C. tropicalis was less inhibitory to the pathogens while antimicrobial activities of the L. plantarum strains were mainly due to acidity and the L. plantarum strains either as single or mixed cultures with the yeasts demonstrated strong fermentation ability, with significant decrease in pH which is vital in the choice of starter for product safety.

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Saccharomyces cerevisiae and lactic acid bacteria as potential mycotoxin decontaminating agents

Cited by 351 publications

References 70 publications

Inhibition of mycotoxin-producing Aspergillus nomius vsc 23 by lactic acid bacteria and Saccharomyces cerevisiae

Inhibition of mycotoxin-producing Aspergillus nomius vsc 23 by lactic acid bacteria and Saccharomyces cerevisiae

Reduction of Ochratoxin A Levels in White Wine by Yeast Treatments

Fermentation and antimicrobial characteristics of Lactobacillus plantarum and Candida tropicalis from Nigerian fermented maize (akamu)

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