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Comparative Evaluation of the Capacity of Commercial and Autochthonous Saccharomyces cerevisiae Strains to Remove Ochratoxin A from Natural and Synthetic Grape Juices

In this paper, we assessed the ability of two strains of Saccharomyces cerevisiae, in viable and dead forms, to remove ochratoxin A (OTA) from an artificially contaminated synthetic grape juice medium (SGM) (10 µg OTA/L) and a naturally contaminated grape juice (6.64 µg OTA/L). The first strain, nam...

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Autores principales: Dammak, Islem, Alsaiari, Norah Salem, Fhoula, Imene, Amari, Abdelfattah, Hamdi, Zohra, Hassouna, Mnasser, Ben Rebah, Faouzi, Mechichi, Tahar, Lasram, Salma
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9321701/
https://www.ncbi.nlm.nih.gov/pubmed/35878203
http://dx.doi.org/10.3390/toxins14070465
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author Dammak, Islem
Alsaiari, Norah Salem
Fhoula, Imene
Amari, Abdelfattah
Hamdi, Zohra
Hassouna, Mnasser
Ben Rebah, Faouzi
Mechichi, Tahar
Lasram, Salma
author_facet Dammak, Islem
Alsaiari, Norah Salem
Fhoula, Imene
Amari, Abdelfattah
Hamdi, Zohra
Hassouna, Mnasser
Ben Rebah, Faouzi
Mechichi, Tahar
Lasram, Salma
author_sort Dammak, Islem
collection PubMed
description In this paper, we assessed the ability of two strains of Saccharomyces cerevisiae, in viable and dead forms, to remove ochratoxin A (OTA) from an artificially contaminated synthetic grape juice medium (SGM) (10 µg OTA/L) and a naturally contaminated grape juice (6.64 µg OTA/L). The first strain, named Levulin FB, is a commercial yeast used in making wine. The second, named SC5, is an autochthonous strain isolated from table grapes. OTA concentrations in juices before and after their contact with yeast cells were assessed. A significant decrease in OTA level (p < 0.05) in the SGM medium and in the natural grape juice was observed after 1 h of adding yeast cells (20 g/L) in viable and heat-treated forms. It was inferred that the dead forms of the two strains were more able to eliminate OTA than their viable forms in both media. This study demonstrates the potential application of an autochthonous yeast for the natural decontamination of grape juice from fungal toxins.
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spelling pubmed-93217012022-07-27 Comparative Evaluation of the Capacity of Commercial and Autochthonous Saccharomyces cerevisiae Strains to Remove Ochratoxin A from Natural and Synthetic Grape Juices Dammak, Islem Alsaiari, Norah Salem Fhoula, Imene Amari, Abdelfattah Hamdi, Zohra Hassouna, Mnasser Ben Rebah, Faouzi Mechichi, Tahar Lasram, Salma Toxins (Basel) Article In this paper, we assessed the ability of two strains of Saccharomyces cerevisiae, in viable and dead forms, to remove ochratoxin A (OTA) from an artificially contaminated synthetic grape juice medium (SGM) (10 µg OTA/L) and a naturally contaminated grape juice (6.64 µg OTA/L). The first strain, named Levulin FB, is a commercial yeast used in making wine. The second, named SC5, is an autochthonous strain isolated from table grapes. OTA concentrations in juices before and after their contact with yeast cells were assessed. A significant decrease in OTA level (p < 0.05) in the SGM medium and in the natural grape juice was observed after 1 h of adding yeast cells (20 g/L) in viable and heat-treated forms. It was inferred that the dead forms of the two strains were more able to eliminate OTA than their viable forms in both media. This study demonstrates the potential application of an autochthonous yeast for the natural decontamination of grape juice from fungal toxins. MDPI 2022-07-07 /pmc/articles/PMC9321701/ /pubmed/35878203 http://dx.doi.org/10.3390/toxins14070465 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Dammak, Islem
Alsaiari, Norah Salem
Fhoula, Imene
Amari, Abdelfattah
Hamdi, Zohra
Hassouna, Mnasser
Ben Rebah, Faouzi
Mechichi, Tahar
Lasram, Salma
Comparative Evaluation of the Capacity of Commercial and Autochthonous Saccharomyces cerevisiae Strains to Remove Ochratoxin A from Natural and Synthetic Grape Juices
title Comparative Evaluation of the Capacity of Commercial and Autochthonous Saccharomyces cerevisiae Strains to Remove Ochratoxin A from Natural and Synthetic Grape Juices
title_full Comparative Evaluation of the Capacity of Commercial and Autochthonous Saccharomyces cerevisiae Strains to Remove Ochratoxin A from Natural and Synthetic Grape Juices
title_fullStr Comparative Evaluation of the Capacity of Commercial and Autochthonous Saccharomyces cerevisiae Strains to Remove Ochratoxin A from Natural and Synthetic Grape Juices
title_full_unstemmed Comparative Evaluation of the Capacity of Commercial and Autochthonous Saccharomyces cerevisiae Strains to Remove Ochratoxin A from Natural and Synthetic Grape Juices
title_short Comparative Evaluation of the Capacity of Commercial and Autochthonous Saccharomyces cerevisiae Strains to Remove Ochratoxin A from Natural and Synthetic Grape Juices
title_sort comparative evaluation of the capacity of commercial and autochthonous saccharomyces cerevisiae strains to remove ochratoxin a from natural and synthetic grape juices
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9321701/
https://www.ncbi.nlm.nih.gov/pubmed/35878203
http://dx.doi.org/10.3390/toxins14070465
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