Fermentation of wort containing added ochratoxin A and fumonisins B<sub>1</sub>and B<sub>2</sub>

Scott, Peter; Kanhere, Shriniwas R; Lawrence, Guillaume A; Daley, E.; Farber, Jeffrey M.

doi:10.1080/02652039509374276

Cited by 100 publications

(51 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Recent investigations demonstrate that Saccharomyces cerevisiae strains are able to remove OTA from plant raw material during fermentation of wine, beer, or sourdough [23,[26][27][28][29]. Some authors reported decreasing ochratoxin levels during winemaking [26,27,[30][31][32].…”

Section: Introductionmentioning

confidence: 99%

Removal of ochratoxin A by wine Saccharomyces cerevisiae strains

Piotrowska

Nowak

Czyżowska

2013

Eur Food Res Technol

View full text Add to dashboard Cite

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.

show abstract

Section: Introductionmentioning

confidence: 99%

Removal of ochratoxin A by wine Saccharomyces cerevisiae strains

Piotrowska

Nowak

Czyżowska

2013

Eur Food Res Technol

View full text Add to dashboard Cite

show abstract

“…Corn starch and corn syrup are among the adjuncts alternatively used for beer production, but no contamination by fumonisins has been found in these materials 4,28 . FB 1 is stable to heat 1,19,20 and to conditions found during fermentation of corn to produce ethanol 37 .…”

Section: Introductionmentioning

confidence: 99%

“…OTA residues may occur in beer, if the toxin is present in barley and malt used in its making 2 . The fermentation of wort to which OTA had previously been added showed that the toxin decreased from 2 to 13% 37 . A remainder of 13 to 32% of the toxin was found in the final product when OTA contaminated malt was obtained from barley inoculated with Penicillium verrucosum and subsequently used for beer making 2 .…”

Section: Introductionmentioning

confidence: 99%

Fumonisin B1 and ochratoxin A in beers made in Brazil

Kawashima¹,

Vieira²,

Soares³

2007

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

Samples of beer made in Brazil were analyzed for the presence of fumonisin B 1 (FB 1 ) and ochratoxin A (OTA). FB 1 was searched for in 58 beer samples from 30 plants located in nine states. The samples were concentrated and cleaned up with strong ion exchange column, derivatized with OPA and analyzed by HPLC with fluorescence detection. The limit of detection was 0.26 ng.mL -1 and the average recovery was 98%. Twenty-five samples contained FB 1 ranging from 1 to 40 ng.mL -1 . Beer (123 samples) from 36 plants located in 5 states were analyzed for OTA by means of immunoaffinity column cleanup followed by liquid chromatography associated with fluorescence. The detection limit was 0.1 ng.mL -1 and the average recovery was 92%. Five samples contained OTA in concentrations from 1 to 18 ng.mL -1 . The results indicate that FB 1 and OTA contamination in Brazilian beer is not geographically limited and that beer does not contribute significantly to FB 1 intake by consumers. In the case of regular high ingestion, beer could contribute sizably to OTA, intake although still below the maximum considered tolerable for the toxin. Keywords: mycotoxins; fumonisin B 1 ; ochratoxin A; beer. ResumoA presença de fumonisina B 1 (FB 1 ) e de ocratoxina A (OTA) foi investigada em amostras de cerveja fabricada no Brasil. FB 1 foi pesquisada em 58 amostras de cerveja provenientes de 30 fábricas localizadas em nove Estados. As amostras foram concentradas, e a toxina isolada através de coluna de troca iônica forte, derivação com OPA e análise por CLAE com fluorescência associada. O limite de detecção foi 0,26 ng.mL -1 e a recuperação média foi de 98%. Vinte e cinco amostras continham FB 1 em concentrações de 1 a 40 ng.mL -1 . Cerveja (123 amostras) proveniente de 36 fábricas localizadas em 5 Estados foi analisada para OTA através de coluna de imunoafinidade seguida de CLAE com detector de fluorescência. O limite de detecção foi 0,1 ng.mL -1 e a recuperação média foi de 92%. Cinco amostras continham OTA em concentrações de 1 a 18 ng.mL -1 . Os resultados indicam que a contaminação da cerveja brasileira por FB 1 e por OTA não é geograficamente limitada e que não contribui significativamente para a ingestão de FB 1 por consumidores. Por outro lado, no caso de consumo alto e regular, esta pode contribuir substancialmente na ingestão de OTA, porém ainda abaixo do máximo considerado tolerável para a toxina. Palavras-chave: micotoxinas; fumonisina B 1 ; ocratoxina A; cerveja.

show abstract

“…Some of the aforementioned were tested in vivo; however, their activity was not as high as expected except for activated charcoal 54,106 . In this case, use has been rejected due to essential nutrient retention and animal poisonings 7,45,54 .…”

Section: Detoxification Of Ochratoxin Amentioning

confidence: 99%

Ochratoxin A and Brewing Technology: A Review

Anlı

Alkış

2010

Journal of the Institute of Brewing

View full text Add to dashboard Cite

Ochratoxins are a hazardous group of mycotoxins produced as secondary metabolites by several fungi of the Aspergillus and Penicillium families. Ochratoxins have been detected and determined in foods and beverages, including barley, malt and beer, at ppb levels. Varied analytical methods have been developed for the detection of ochratoxin A [OTA] in cereals and beer. Ochratoxin A has hazardous effects on health and has been classified within group 2B, as a possible human carcinogen by IARC. Scientists have expressed great concern about the presence of ochratoxin A in foods. In this article, chemical structure, biosynthesis by microorganisms, analytical methods for testing, regulations, changes during brewing, and detoxification of OTA, are reviewed. Beer poses very little risk as a source of ochratoxin in the diet.

show abstract

Fermentation of wort containing added ochratoxin A and fumonisins B₁and B₂

Cited by 100 publications

References 17 publications

Removal of ochratoxin A by wine Saccharomyces cerevisiae strains

Removal of ochratoxin A by wine Saccharomyces cerevisiae strains

Fumonisin B1 and ochratoxin A in beers made in Brazil

Ochratoxin A and Brewing Technology: A Review

Contact Info

Product

Resources

About

Fermentation of wort containing added ochratoxin A and fumonisins B1and B2

Cited by 100 publications

References 17 publications

Removal of ochratoxin A by wine Saccharomyces cerevisiae strains

Removal of ochratoxin A by wine Saccharomyces cerevisiae strains

Fumonisin B1 and ochratoxin A in beers made in Brazil

Ochratoxin A and Brewing Technology: A Review

Contact Info

Product

Resources

About

Fermentation of wort containing added ochratoxin A and fumonisins B₁and B₂