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AuthorFiori, Stefano
AuthorUrgeghe, Pietro Paolo
AuthorHammami, Walid
AuthorRazzu, Salvatorico
AuthorJaoua, Samir
AuthorMigheli, Quirico
Available date2016-01-03T10:19:46Z
Publication Date2014-10-17
Publication NameInternational Journal of Food Microbiology
Identifierhttp://dx.doi.org/10.1016/j.ijfoodmicro.2014.07.020
CitationFiori, 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
ISSN0168-1605
URIhttp://hdl.handle.net/10576/4051
AbstractAspergillus 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.
Languageen
PublisherElsevier
SubjectAlcohol residues
Biological decontamination
Food safety
Halal food
Islamic laws
Mycotoxin contaminants
TitleBiocontrol activity of four non- and low-fermenting yeast strains against Aspergillus carbonarius and their ability to remove ochratoxin A from grape juice
TypeArticle
Pagination45-50
Volume Number189
dc.accessType Open Access


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