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    Adsorption of ochratoxin A from grape juice by yeast cells immobilised in calcium alginate beads

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    Date
    2016-01-18
    Author
    Farbo, Maria Grazia
    Urgeghe, Pietro Paolo
    Fiori, Stefano
    Marceddu, Salvatore
    Jaoua, Samir
    Migheli, Quirico
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    Abstract
    Grape juice can be easily contaminated with ochratoxin A (OTA), one of the known mycotoxins with the greatest public health significance. Among the different approaches to decontaminate juice from this mycotoxin, microbiological methods proved efficient, inexpensive and safe, particularly the use of yeast or yeast products. To ascertain whether immobilisation of the yeast biomass would lead to successful decontamination, alginate beads encapsulating Candida intermedia yeast cells were used in our experiments to evaluate their OTA-biosorption efficacy. Magnetic calcium alginate beads were also prepared by adding magnetite in the formulation to allow fast removal from the aqueous solution with a magnet. Calcium alginate beads were added to commercial grape juice spiked with 20μg/kg OTA and after 48h of incubation a significant reduction (>80%), of the total OTA content was achieved, while in the subsequent phases (72–120h) OTA was slowly released into the grape juice by alginate beads. Biosorption properties of alginate-yeast beads were tested in a prototype bioreactor consisting in a glass chromatography column packed with beads, where juice amended with OTA was slowly flowed downstream. The adoption of an interconnected scaled-up bioreactor as an efficient and safe tool to remove traces of OTA from liquid matrices is discussed.
    URI
    http://www.sciencedirect.com/science/article/pii/S0168160515301458
    DOI/handle
    http://dx.doi.org/10.1016/j.ijfoodmicro.2015.10.012
    http://hdl.handle.net/10576/5272
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    • Biological & Environmental Sciences [‎933‎ items ]

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