Lowering of ochratoxin A level in milk by yoghurt bacteria and bifidobacteria

Skrinjar, M Marija; Rašić, Jeremija Lj.; Stojičić, V.

doi:10.1007/bf02816335

Cited by 43 publications

(24 citation statements)

References 7 publications

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“…thermophilus , Lactobacillus delbrueckii subsp. bulgaricus and Bifidobacterium bifidum eliminated OTA present in milk samples with 0.05 and 0.1 mg OTA/L [106]. However, the detection of OTα was not reported in this study, which implies that adsorption rather than biodegradation may have occurred.…”

Section: Biodegradation Of Ochratoxin Amentioning

confidence: 66%

Biodegradation of Ochratoxin A for Food and Feed Decontamination

Abrunhosa

Paterson

Venâncio

2010

Toxins

183

171

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Ochratoxin A (OTA) is one of the most important mycotoxins that is found in food and feed products. It has proven toxic properties, being primarily known for its nephrotoxicity and carcinogenicity to certain animal species. OTA is produced by several species of Aspergillus and Penicillium that can be found in a wide variety of agricultural products, which makes the presence of OTA in these products common. Many countries have statutory limits for OTA, and concentrations need to be reduced to as low as technologically possible in food and feed. The most important measures to be taken to control OTA are preventive in order to avoid fungal growth and OTA production. However, these measures are difficult to implement in all cases with the consequence of OTA remaining in agricultural commodities. Remediation processes are often used to eliminate, reduce or avoid the toxic effects of OTA. Biological methods have been considered increasingly as an alternative to physical and chemical treatments. However, examples of practical applications are infrequent. This review will focus on the (i) known microorganisms and enzymes that are able to biodegrade OTA; (ii) mode of action of biodegradation and (iii) current applications. A critical discussion about the technical applicability of these strategies is presented.

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Section: Biodegradation Of Ochratoxin Amentioning

confidence: 66%

Biodegradation of Ochratoxin A for Food and Feed Decontamination

Abrunhosa

Paterson

Venâncio

2010

Toxins

183

171

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“…[86,87,88,89], Pleurotus ostreatus [90] and Trichosporon [91]). Among microbial populations involved in food production, especially those involved in beer brewing [92,93,94] or yoghurt production (e.g., Streptococcus salivarius , Lactobacillus delbruecki [95]) have been shown to degrade OTA to some extent.…”

Section: Degradation Of Ochratoxin a In Ruminantsmentioning

confidence: 99%

Ochratoxin A in Ruminants–A Review on Its Degradation by Gut Microbes and Effects on Animals

Mobashar

Hummel

Blank

et al. 2010

Toxins

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Ruminants are much less sensitive to ochratoxin A (OTA) than non-ruminants. The ruminal microbes, with protozoa being a central group, degrade the mycotoxin extensively, with disappearance half lives of 0.6–3.8 h. However, in some studies OTA was detected systemically when using sensitive analytical methods, probably due to some rumen bypass at proportions of estimated 2–6.5% of dosage (maximum 10%). High concentrate proportions and high feeding levels are dietary factors promoting the likeliness of systemic occurrence due to factors like shifts in microbial population and higher contamination potential. Among risk scenarios for ruminants, chronic intoxication represents the most relevant.

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“…thermophilus, Bifidobacterium bifidum, and yogurt bacteria have completely reduced OTA levels in milk samples containing 0.05 and 0.1 mg l -1 ; L. delbrueckii subsp. bulgaricus completely reduced OTA level in milk samples with 0.5 mg l -1 [88].…”

Section: Ochratoxin a (Ota)mentioning

confidence: 89%