Monitoring of ochratoxin A during the fermentation of different wines by applying high toxin concentrations

Csutorás, Cs.; Rácz, László; Rácz, K.; Fűtő, Péter; Forgó, Péter; Kiss, Attila

doi:10.1016/j.microc.2012.07.001

Cited by 28 publications

(19 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This means a potential risk in the case of the appearance of AFB1 producing mold species on grape, therefore our experiments appeal to researchers to study AFB1 in the wine product chain thoroughly in the near future. Our second observation is in correlation with our previous findings in the case of another mycotoxin, OTA [23]. As it can be seen from Table 1, the AFB1 contents in white, rose and red wines significantly decreased during the fermentation process in all concentration ranges.…”

Section: Resultssupporting

confidence: 92%

“…But the results were surprising because no change of AFB1 levels were obtained. These findings indicate that the mechanism of the reduction of AFB1 concentrations in musts should be similar to the supposed mechanism for OTA which was thoroughly investigated in contrast with AFB1 [23][24][25]. The mechanism involved physical adsorption process by the cell-walls of the microorganisms similarly to other mycotoxins [26].…”

Section: Resultsmentioning

confidence: 53%

“…Further studies are necessary to be prepared for a possible aflatoxin contamination in grape and its derived products, like wines. Our previous study focused on the investigation of OTA during wine fermentation processes [23] and showed that the fermentation process and life-circle of the yeast strains were not affected even in the presence of extremely high levels of OTA.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Large Scale Experiments on the Investigation of the Effect of High Concentrations of Aflatoxin B1 on the Fermentation of Different Wines

Csutorás¹,

Rácz²,

Nagy³

et al. 2014

JACEN

Self Cite

View full text Add to dashboard Cite

The change of aflatoxin B1 (AFB1) content during must fermentation processes in different white, rosé and red musts was investigated, using selected yeast strains of Saccharomyces cerevisiae as starter cultures. Levels of AFB1 in must and lees were determined by high-performance liquid chromatography (HPLC) combined with diode array detection (DAD). Reductions of the AFB1 content between 77%-97% were recorded after 90 days must fermentations in the model systems, while the relative adsorption level of AFB1 in lees was around ~0.63 in case of white wines, ~0.41 in case of rosé wines and ~0.23 in case of red wines. The results show that even extremely high AFB1 levels do not affect the fermentation process and the life-circle of yeast strains. The concentration of AFB1 in wine can be controlled by using appropriate yeast strains during the alcoholic fermentation.

show abstract

Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 53%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Large Scale Experiments on the Investigation of the Effect of High Concentrations of Aflatoxin B1 on the Fermentation of Different Wines

Csutorás¹,

Rácz²,

Nagy³

et al. 2014

JACEN

Self Cite

View full text Add to dashboard Cite

show abstract

“…Y easts from Saccharom yces and non-Saccharom yces genera able to rem ove O TA (1,12,15,18,30,37) have previously been identified; how ever, to our know ledge, the ability to rem ove O TA has not previously been studied as an additional trait in the yeast-selection program . Therefore, a polyphasic approach was applied to 30 Saccharom yces cerevisiae isolates, from a typical grapevine cultivar o f the A pulian region (southern Italy), to select som e prom ising strains with the potential to rem ove OTA.…”

mentioning

confidence: 99%

Selection of Autochthonous Saccharomyces cerevisiae Strains as Wine Starters Using a Polyphasic Approach and Ochratoxin a Removal

Petruzzi

Bevilacqua

Corbo

et al. 2014

Journal of Food Protection

View full text Add to dashboard Cite

Over the last few years, the selection of autochthonous strains of Saccharomyces cerevisiae as wine starters has been studied; however, researchers have not focused on the ability to remove ochratoxin A (OTA) as a possible trait to use in oenological characterization. In this article, a polyphasic approach, including yeast genotyping, evaluation of phenotypic traits, and fermentative performance in a model system (temperature, 25 and 30°C; sugar level, 200 and 250 g liter(-1)), was proposed as a suitable approach to select wine starters of S. cerevisiae from 30 autochthonous isolates from Uva di Troia cv., a red wine grape variety grown in the Apulian region (Southern Italy). The ability to remove OTA, a desirable trait to improve the safety of wine, was also assessed using enzyme-linked immunosorbent assay. The isolates, identified by PCR-restriction fragment length polymorphism analysis of the internal transcribed spacer region and DNA sequencing, were differentiated at strain level through the amplification of the interdelta region; 11 biotypes (I to XI) were identified and further studied. Four biotypes (II, III, V, VIII) were able to reduce OTA, with the rate of toxin removal from the medium (0.6 to 42.8%, wt/vol) dependent upon the strain and the temperature, and biotypes II and VIII were promising in terms of ethanol, glycerol, and volatile acidity production, as well as for their enzymatic and stress resistance characteristics. For the first time, the ability of S. cerevisiae to remove OTA during alcoholic fermentation was used as an additional trait in the yeast-selection program; the results could have application for evaluating the potential of autochthonous S. cerevisiae strains as starter cultures for the production of typical wines with improved quality and safety.

show abstract

“…Csutorás et al [88] studied OTA concentration during a 90-day long fermentation in macro-scale experiments using musts spiked with different amounts of OTA under similar conditions to real ripening processes. In all kind of wines (white, rose, and red), OTA content significantly decreased during the fermentation process regardless of initial toxin concentration.…”

Section: Fate Of Ochratoxin a During Winemakingmentioning

confidence: 99%

Wine Contamination with Ochratoxins: A Review

et al. 2018

View full text Add to dashboard Cite

Ochratoxin A (OTA) is the main mycotoxin occurring in wine. This review article is focused on the distribution of this toxin and its producing-fungi in grape berries, as well as on the fate of OTA during winemaking procedures. Due to its toxic properties, OTA levels in wine are regulated in different countries; therefore, it is necessary to apply control and detoxification methods that are also discussed in this revision.

show abstract

Monitoring of ochratoxin A during the fermentation of different wines by applying high toxin concentrations

Cited by 28 publications

References 27 publications

Large Scale Experiments on the Investigation of the Effect of High Concentrations of Aflatoxin B1 on the Fermentation of Different Wines

Large Scale Experiments on the Investigation of the Effect of High Concentrations of Aflatoxin B1 on the Fermentation of Different Wines

Selection of Autochthonous Saccharomyces cerevisiae Strains as Wine Starters Using a Polyphasic Approach and Ochratoxin a Removal

Wine Contamination with Ochratoxins: A Review

Contact Info

Product

Resources

About