عرض بسيط للتسجيلة

المؤلفFiori, Stefano
المؤلفUrgeghe, Pietro Paolo
المؤلفHammami, Walid
المؤلفRazzu, Salvatorico
المؤلفJaoua, Samir
المؤلفMigheli, Quirico
تاريخ الإتاحة2016-01-03T10:19:46Z
تاريخ النشر2014-10-17
اسم المنشورInternational Journal of Food Microbiology
المعرّفhttp://dx.doi.org/10.1016/j.ijfoodmicro.2014.07.020
الاقتباسFiori, S. , Urgeghe P. , Hammami, W. , Razzu S. , Jaoua S. , Migheli, Q. (2014) , “Biocontrol activity of four non- and low-fermenting yeast strains against Aspergillus carbonarius and their ability to remove ochratoxin A from grape juice” Vol. 189, pp 45-50
الرقم المعياري الدولي للكتاب0168-1605
معرّف المصادر الموحدhttp://hdl.handle.net/10576/4051
الملخصAspergillus spp. infection of grape may lead to ochratoxin A (OTA) contamination in processed beverages such as wine and grape juice. The aim of the current study was to evaluate the biocontrol potential of two non-fermenting (Cyberlindnera jadinii 273 and Candida friedrichii 778) and two low-fermenting (Candida intermedia 235 and Lachancea thermotolerans 751) yeast strains against the pathogenic fungus and OTA-producer Aspergillus carbonarius, and their ability to remove OTA from grape juice. Two strains, 235 and 751, showed a significant ability to inhibit A. carbonarius both on grape berries and in in vitro experiments. Neither their filtrate nor their autoclaved filtrate culture broth was able to prevent consistently pathogen growth. Volatile organic compounds (VOCs) produced by all four selected yeasts were likely able to consistently prevent pathogen sporulation in vitro. VOCs produced by the non-fermenting strain 778 also significantly reduced A. carbonarius vegetative growth. Three yeast strains (235, 751, and 778) efficiently adsorbed artificially spiked OTA from grape juice, while autoclaving treatment improved OTA adsorption capacity by all the four tested strains. Biological control of A. carbonarius and OTA-decontamination using yeast is proposed as an approach to meet the Islamic dietary laws concerning the absence of alcohol in halal beverages.
اللغةen
الناشرElsevier
الموضوعAlcohol residues
Biological decontamination
Food safety
Halal food
Islamic laws
Mycotoxin contaminants
العنوانBiocontrol activity of four non- and low-fermenting yeast strains against Aspergillus carbonarius and their ability to remove ochratoxin A from grape juice
النوعArticle
الصفحات45-50
رقم المجلد189
dc.accessType Open Access


الملفات في هذه التسجيلة

Thumbnail

هذه التسجيلة تظهر في المجموعات التالية

عرض بسيط للتسجيلة