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AuthorFarbo, Maria Grazia
AuthorUrgeghe, Pietro Paolo
AuthorFiori, Stefano
AuthorMarceddu, Salvatore
AuthorJaoua, Samir
AuthorMigheli, Quirico
Available date2017-02-19T07:45:33Z
Publication Date2016-01-18
Publication NameInternational Journal of Food Microbiology
Identifierhttp://dx.doi.org/10.1016/j.ijfoodmicro.2015.10.012
CitationMaria Grazia Farbo, Pietro Paolo Urgeghe, Stefano Fiori, Salvatore Marceddu, Samir Jaoua, Quirico Migheli, Adsorption of ochratoxin A from grape juice by yeast cells immobilised in calcium alginate beads, International Journal of Food Microbiology, Volume 217, 18 January 2016, Pages 29-34
ISSN01681605
URIhttp://www.sciencedirect.com/science/article/pii/S0168160515301458
URIhttp://hdl.handle.net/10576/5272
AbstractGrape 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.
SponsorThis publication was made possible by NPRP grants # NPRP 4-259-2-083 and # NPRP 8-392-4- 003 from the Qatar National Research Fund (a member of Qatar Foundation).
Languageen
PublisherElsevier
SubjectMycotoxin contaminants
SubjectFood safety
SubjectBiological decontamination
SubjectBiosorption
SubjectCell immobilisation
SubjectBioreactor systems
SubjectAspergillus carbonarius
SubjectCandida intermedia
SubjectBeverage industry
TitleAdsorption of ochratoxin A from grape juice by yeast cells immobilised in calcium alginate beads
TypeArticle
Pagination29-34
Volume Number217


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