Origin, Succession, and Control of Biotoxin in Wine

Xu, Xiaoyu; Li, Tian; Ji, Yanyu; Jiang, Xia; Shi, Xuewei; Wang, Bin

doi:10.3389/fmicb.2021.703391

Cited by 4 publications

(3 citation statements)

References 107 publications

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“…This is a desirable characteristic to baker yeasts because the high biogenic amine content is responsible for severe toxicological conditions. When consumed in high concentrations, the biogenic amine can act as neurotoxins (Xu et al ., 2021).…”

Section: Discussionmentioning

confidence: 99%

Performance of wild Saccharomyces and Non‐Saccharomyces yeasts as starter cultures in dough fermentation and bread making

Condessa

Silva

et al. 2022

Int J of Food Sci Tech

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Summary The use of wild Saccharomyces and non‐Saccharomyces yeasts might result in bread with different and attractive sensory characteristics. This study aimed to evaluate the performance of Saccharomyces and non‐Saccharomyces yeasts as starter culture in dough fermentation to bread making and the physicochemical parameters and aromatic profile of bread. All 26 wild yeasts strains isolated from Brazilian Cerrado fruit and tree bark were osmotolerant, and 19.4% were able to ferment maltose. Candida tropicalis ART101.3 and Saccharomyces cerevisiae SC5952 had the best growth capacity under high concentrations of glucose and maltose. Also, they were resistant to lyophilisation. Kinetic parameters of bioreactor cultivations showed high cell growth and lower generation time with 10 g L−1 maltose. Bread produced with C. tropicalis ART101.3 and the control bread had similar physicochemical properties and acceptance of consumers. Bread with S. cerevisiae SC5951 had a lower specific volume and a different colour than control bread; however, the consumers found no significant difference. More than 70% of the consumers demonstrated purchase intention of bread produced with both wild yeasts. The present study shows the potential of native Cerrado yeasts to be used and exploited in industrial processes and contributes to the diversification of bread starter cultures.

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Section: Discussionmentioning

confidence: 99%

Performance of wild Saccharomyces and Non‐Saccharomyces yeasts as starter cultures in dough fermentation and bread making

Condessa

Silva

et al. 2022

Int J of Food Sci Tech

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“…Toxic natural substances (such as zearalenone, vomitoxin), also known as biotoxins, contaminate food, pet food, and livestock feed, posing risks to the environment and feed chain (including the aquaculture industry). Biotoxins are non-replicable toxic chemicals by living cells for self-defense (Xu et al 2021 ). Although much effort has been invested in toxin research, the control and toxicological assessment of toxic secondary metabolites still face many problems.…”

Section: Introductionmentioning

confidence: 99%

Exosomes as mediators of signal transmitters in biotoxins toxicity: a comprehensive review

Xu,

Huangfu,

et al. 2024

Cell Biol Toxicol

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Small membranes known as exosomes surround them and are released by several cell types both in vitro and in vivo. These membranes are packed with a variety of biomolecules, including proteins, lipids, deoxyribonucleic acid (DNA), ribonucleic acid (RNA), and non-coding RNA (ncRNA). As a source of biological nanomaterials, exosomes play a role in information and substance transmission between cells and have been identified as a general method of facilitating communication during interactions between the body, target organs, and toxins.. In order to understand the changes and mechanism of the composition and level of exosomes after biotoxin infection, this review focuses on current findings on the exosomes and highlights their novel uses in the toxicity mechanism. Exosomes are mainly used as a delivery carrier or mediated by receptors, and play an immune role after the toxin enters the body. This review expounds on the importance of exosomes in the toxicological mechanism of biotoxins and provides new insights for further diagnosis of toxic biomarkers, detoxification, and treatment development. Graphical abstract

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“…( Chanprasartsuk et al, 2010 ). During the fermentation process, these bacteria generate a variety of metabolic substances that impact the flavor, safety, and product quality and stability of fruit wines ( Xu X. et al, 2021 ). Flat peach wine fermentation can be classified into two types based on whether fermenters are used: inoculated fermentation and spontaneous fermentation.…”

Section: Introductionmentioning

confidence: 99%

A Snapshot of Microbial Succession and Volatile Compound Dynamics in Flat Peach Wine During Spontaneous Fermentation

Miao

Wang

et al. 2022

Front. Microbiol.

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Flat peaches possess characteristic flavors and are rich in nutrients. The fermentation of flat peaches to produce wine through complex biochemical reactions is an effective method to overcome their seasonal defects. Spontaneously fermented flat peach wine has plentiful and strong flavors, but the microbiota of fermentation are still unknown. In this study, the microbial succession and volatile compound dynamics of spontaneous fermentation in Xinjiang flat peach wine were investigated using high-throughput sequencing (HTS) and headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) technology, respectively, to better understand the microbiota involved. Multivariate data analysis was used to predict the relationship between microorganisms and volatile chemicals. The results showed that Kazachstania, Pichia, Aspergillus, Fructobacillus, Leuconostoc, and Lactobacillus were the dominant genera during the spontaneous fermentation of flat peach wine. Furthermore, ethyl hexanoate, 3-hexen-1-yl acetate, ethyl caprate, ethyl caprylate, phenethyl acetate, ethanol, γ-decalactone, decanal, 1-hexanoic acid, and octanoic acid endued flat peach wine with a strong fruity and fatty aroma. The core functional microbiota (primarily consisting of 11 bacterial and 14 fungal taxa) was strongly associated with the production of 27 volatile compounds in the spontaneously fermented flat peach wine, according to multivariate data analysis. Some alcohols and esters were positively linked with the presence of Kazachstania and Pichia. Meanwhile, the presence of Fructobacillus, Leuconostoc, Lactobacillus, and Weissella was significantly correlated with 2-non-anol, ethanol, 3-methyl-1-butanol, octyl formate, isoamyl lactate, and ethyl lactate. This snapshot of microbial succession and volatile compound dynamics provides insights into the microorganisms involved in flat peach wine fermentation and could guide the production of flat peach wine with desirable characteristics.

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Origin, Succession, and Control of Biotoxin in Wine

Cited by 4 publications

References 107 publications

Performance of wild Saccharomyces and Non‐Saccharomyces yeasts as starter cultures in dough fermentation and bread making

Performance of wild Saccharomyces and Non‐Saccharomyces yeasts as starter cultures in dough fermentation and bread making

Exosomes as mediators of signal transmitters in biotoxins toxicity: a comprehensive review

A Snapshot of Microbial Succession and Volatile Compound Dynamics in Flat Peach Wine During Spontaneous Fermentation

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