The influence of yeast level and fermentation temperature on Ochratoxin A decrement during bread making

Abstract

Ochratoxin A (OTA) occurrence in cereals is a permanent challenge in human health. In recent years, some studies have focused on the role of yeasts as adsorbing tools to eliminate OTA. The aim of the current research was to study the effects of different variables including Saccharomyces cerevisiae amount and the fermentation temperature on the reduction of OTA during bread baking. For this purpose, the OTA was spiked to the flour and then the bread was prepared. OTA levels in flour, dough, and bread were measured by the high‐performance liquid chromatography with fluorescence detector (HPLC‐FD). The results revealed that yeast level and fermentation temperature had a significant effect on OTA reduction. The increase of the amount of S. cerevisiae from 1% to 2% w/w and the fermentation temperature from 25ºC to 30ºC resulted in the increment of OTA reduction from 31.17% to 59.41%. During baking, OTA reduction was 19.21%. In general, the utilization of 2% w/w S. cerevisiae and the fermentation temperature of 35 ºC could reduce considerable amount of OTA in the wheat bread.

Fates of aflatoxin B1 from wheat flour to Iranian traditional cookies: Managing procedures to aflatoxin B1 reduction during traditional processing

“…It could be due to the lower yeast concentration and shorter fermentation time. Moreover, other studies (Mozaffary, Milani, & Heshmati, 2019;Valle-Algarra et al, 2009) on mycotoxin reduction during wheat bread fermentation showed increased in fermentation time and yeast concentration could have more effect on reducing mycotoxins, that was in good agreement with our results.…”

Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A

“…Several authors [2,18,36,37] have proposed a specific selection of wine yeasts that are able to get a selective removal of OTA. However, strains which remove more OTA, also adsorb more colour and phenolics from wine.…”

Reduction of the Fusarium Mycotoxins: Deoxynivalenol, Nivalenol and Zearalenone by Selected Non-Conventional Yeast Strains in Wheat Grains and Bread

“…Armando et al [ 39 ] demonstrated the ability of two yeast strains, S. cerevisiae RC008 and RC016, to inhibit the growth of Aspergillus carbonarius and F. graminearum , and reduce their production of the mycotoxins ochratoxin A (OTA), ZEA, and DON. Mozaffary et al [ 40 ] confirmed that during dough fermentation baker’s yeast S. cerevisiae was able to reduce the amount of OTA in wheat flour by about 60%. Piotrowska and Żakowska [ 41 ] showed that baker’s yeast and lactic acid bacteria mixed culture were found to be efficient in toxin degradation, which could be explained by the synergistic relationship between these microorganisms in the baker’s sourdough.…”