Inhibition of ochratoxin A production of Aspergillus carbonarius by yeast species

Var, İşıl; Erginkaya, Zerrin; Kabak, Bülent

doi:10.17221/179/2009-cjfs

Cited by 4 publications

(1 citation statement)

References 24 publications

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“…In another study that included 21 different strains isolated from grapes, Candida famata 17, Kloeckera sp. B2, Cryptococcus laurentii B4, Candida guilliermondii S1, and three strains of Candida lusitaniae were most effective for inhibiting OTA production by A. carbonarius in both yeast extract sucrose medium and grape juice (Var et al 2011). Farbo et al (2016) tested a prototype packed bed bioreactor with yeast cells (C. intermedia) immobilized in alginate beads and reported the immobilization did not prevent adsorption of OTA in grape juice.…”

Section: Minimizing the Risk Of Mycotoxin Contamination Along The Gramentioning

confidence: 99%

The Route of Mycotoxins in the Grape Food Chain

et al. 2019

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Grapes are consumed throughout the world in different ways, ranging from fresh fruit to processed products. Regardless of the product, risk management starts in preharvest stages to control initial development of mycotoxigenic fungi and avoid consequent problems in the whole chain. The main concern in grapes and grape products is the presence of black Aspergillus species and the subsequent production of ochratoxin A. However, other mycotoxigenic fungi have been detected and may need further attention. The adoption of crop management strategies, such as selection of varieties, training system, and soil management, can reduce fungal proliferation. Biological methods can also be used to inhibit fungal contamination. These methods can substitute for chemical approaches and be used in later phases of grape processing to allow safe storage. Due to the wide range of products that can be obtained from grapes, different fungal species can be responsible for postharvest deterioration. Taking this into account, the aim of this work is to review strategies for mitigation of mycotoxin risk in the whole grape chain considering data on the occurrence and development of mycotoxigenic fungi and mycotoxin biosynthesis.

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Section: Minimizing the Risk Of Mycotoxin Contamination Along The Gramentioning

confidence: 99%

The Route of Mycotoxins in the Grape Food Chain

et al. 2019

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Successful biocontrol of major postharvest and soil-borne plant pathogenic fungi by antagonistic yeasts

et al. 2021

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Biorepress of fumonisin B1 production and their phytotoxicity on growth and ultrastructures of Maize (Zea mays) Seedlings

Abboud

2012

Egyptian Academic Journal of Biological Sciences, G. Microbiolo

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The results clearly indicated that the seed germinibility in the presence of FB1 was decreased with increasing their concentration, whereas the germinibility was uncompletely ceased at high concentrations, a slight initial lag in germination observed at lowest concentration 28.57 µg /ml and highest concentration 64.11 µg /ml, respectively compared with the control. At concentration of FB1 (28.57 µg /ml), elongation of the hypocotyls and epicotyls in seedlings slightly inhibited compared with the control. Chlorophyll a and b content of seedlings of Zea mays decreased with increasing concentrations of Fumonisin B1. Chlorophyll a content was 6.23, 3.88 and 3.91 (mg/ g fresh weight) at concentrations 28.57, 40.54 and 64.11 (µg /ml) of Fumonisin B1 compared with the control 8.55 mg/ g fresh weight. The ultrastructural studies indicate that there were dramatic differences between the treated and untreated tissues of Zea mays seedlings with the toxin FB1. The treated cells with FB1 are highly vacuolated compared with the untreated cells. Thin layer of external epidermis was observed in untreated cells while thick layer of external epidermis in treated cells was appeared. Sacchaaromyces cerevisiae reduced FB1 to 40.54 (µg /ml) compared with control 64.11(µg /ml) .On the other hand Trichoderma harizianum was more efficient in FB1 productivity where productivity was reduced to 28.57 (µg /ml) with 44.56 %.

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Inhibition of ochratoxin A production of Aspergillus carbonarius by yeast species

Cited by 4 publications

References 24 publications

The Route of Mycotoxins in the Grape Food Chain

The Route of Mycotoxins in the Grape Food Chain

Successful biocontrol of major postharvest and soil-borne plant pathogenic fungi by antagonistic yeasts

Biorepress of fumonisin B1 production and their phytotoxicity on growth and ultrastructures of Maize (Zea mays) Seedlings

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