Ochratoxin A removal during winemaking

Caridi, Andrea; Galvano, Fabio; Tafuri, Alessio; Ritieni, Alberto

doi:10.1016/j.enzmictec.2006.07.002

Cited by 60 publications

(43 citation statements)

References 12 publications

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“…They found that yeast strains after 36 days of white grape must fermentation remove about 50 % of the initial OTA amount (2 lg/L) and argued that the reduction of the mycotoxin was due to adsorption to the cell walls of the yeasts. Similar results were showed by Caridi et al [30]. After 90 days of naturally OTA contaminated grape must fermentation, the amount of toxin decrease from 40 to 80 % depends on the strain.…”

Section: Resultssupporting

confidence: 79%

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Removal of ochratoxin A by wine Saccharomyces cerevisiae strains

Piotrowska

Nowak

Czyżowska

2013

Eur Food Res Technol

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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.

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Section: Resultssupporting

confidence: 79%

“…Some authors reported decreasing ochratoxin levels during winemaking [26,27,[30][31][32]. In previous work, we suggested that physical binding to the yeasts biomass might be responsible for ochratoxin A decrease [33].…”

Section: Introductionmentioning

confidence: 99%

Removal of ochratoxin A by wine Saccharomyces cerevisiae strains

Piotrowska

Nowak

Czyżowska

2013

Eur Food Res Technol

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“…Cecchini et al (2006) demonstrated that the percentage of OTA removal during fermentation was between 46.83 and 52.16% in white wine and between 53.21 and 70.13% in red wine, depending on the yeast strain used. Similarly, Caridi et al (2006) reported that the removal of OTA in wines by 20 different Saccharomyces sensu stricto strains, using a naturally and spiked OTA-containing grape must (1.58 and 7.63 ng/ ml respectively), after 90 days of fermentation was between 39.9 and 92.1% and between 67.9 and 83.4% respectively.…”

Section: Adsorptionmentioning

confidence: 99%

Mycotoxins in animals: Occurrence, effects, prevention and management

Zaki¹

2012

J. Toxicol. Environ. Health Sci.

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Globalization of the trade in agricultural commodities has contributed significantly to the discussion about potential hazards involved and has increased in particular the awareness of mycotoxins. Safety awareness in food and feed production has also risen due to the simple fact that methods for testing residues and undesirable substances have become noticeably more sophisticated and more available at all points of the supply chain. Mycotoxins comprise of a family of fungal toxins, many of which have been implicated as chemical progenitors of toxicity in man and animals. There are four classes of mycotoxins of major concern namely aflatoxins, zearalenone, ochratoxins, and fumonisins. Formation of mycotoxins varied between species as well as within a given species. A variety of physical, chemical, and biological methods to counteract the mycotoxin problem have been reported, but large-scale, practical, and cost-effective methods for detoxifying mycotoxin-containing feedstuffs are currently not available. Detoxification strategies for the contaminated foods and feeds should be done to reduce or eliminate the adverse actions of mycotoxin to improve food safety and prevent economic losses. The most recent approach to the problem has been the addition to the animal's diet of nonnutritive sorbents that sequester mycotoxins, reduce their gastrointestinal absorption and avoiding their toxic effects on livestock and toxin carryover into animal products. This review comments on the potential hazards of several mycotoxins together with prevention strategy for fungal and mycotoxin contamination.

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“…OTA reduction during this period might be also attributed to adsorption to yeast cell walls. Caridi et al [91] studied the ability of 20 Saccharomyces cerevisiae strains previously selected for winemaking to remove OTA during vinification. Their results showed that all of the tested strains noticeably reduced the initial OTA content, but there were significant differences in the behavior of each strain to remove the toxin in naturally contaminated musts.…”

Section: Fate Of Ochratoxin a During Winemakingmentioning

confidence: 99%

Wine Contamination with Ochratoxins: A Review

et al. 2018

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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.

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Ochratoxin A removal during winemaking

Cited by 60 publications

References 12 publications

Removal of ochratoxin A by wine Saccharomyces cerevisiae strains

Removal of ochratoxin A by wine Saccharomyces cerevisiae strains

Mycotoxins in animals: Occurrence, effects, prevention and management

Wine Contamination with Ochratoxins: A Review

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