4.7 Review

Unveiling ochratoxin a controlling and biodetoxification molecular mechanisms: Opportunities to secure foodstuffs from OTA contamination

Related references

Note: Only part of the references are listed.
Article Chemistry, Applied

Aspergillus carbonarius-derived ochratoxins are inhibited by Amazonian Bacillus spp. used as a biocontrol agent in grapes

Rafaela Diogo Silveira et al.

Summary: This study evaluated the biocontrol abilities of four Amazonian Bacillus strains against Aspergillus carbonarius and various forms of ochratoxins in grapes. The results showed that Bacillus strains, especially P1, were effective in inhibiting the growth of fungi and reducing the production of ochratoxins in grapes. The study highlights the potential of using Bacillus species as a biocontrol strategy to prevent the contamination of grapes by ochratoxins.

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2022)

Article Environmental Sciences

Fungicides in Europe During the Twenty-first Century: a Comparative Assessment Using Agri-environmental Indices of EU27

Vassilios Triantafyllidis et al.

Summary: This study assessed the use of fungicides in agricultural land in Europe and found differences between different sub-regions. The use of fungicides was highest in Southern Europe, mainly due to the use of inorganic fungicides. Organic fungicide use was higher in Western Europe and showed an upward trend in Central and Eastern and Northern Europe. Additionally, larger farms used greater amounts of fungicides.

WATER AIR AND SOIL POLLUTION (2022)

Review Food Science & Technology

Ochratoxin A in Slaughtered Pigs and Pork Products

Mikela Vlachou et al.

Summary: Ochratoxin A (OTA) is a mycotoxin that is produced by fungi in feeds or foods, and it has been proven to have nephrotoxic, hepatotoxic, teratogenic, neurotoxic, genotoxic, carcinogenic, and immunotoxic effects on animals and humans. Pork meat and pork meat products are important sources of chronic dietary exposure to OTA, and establishing maximum limits for OTA in pork meat and meat by-products is necessary to protect human health.

TOXINS (2022)

Article Biotechnology & Applied Microbiology

Cryptococcus podzolicus Y3 degrades ochratoxin A by intracellular enzymes and simultaneously eliminates citrinin

Meilin Wei et al.

Summary: The study found that Cryptococcus podzolicus Y3 efficiently eliminated ochratoxin A (OTA) and converted it into non-toxic ochratoxin A (OTa) in different media. The elimination substances produced by the strain were heat stable and involved intracellular proteins. Additionally, C. podzolicus Y3 also had the ability to degrade citrinin (CIT), although the efficiency was lower than single mycotoxin degradation.

BIOLOGICAL CONTROL (2022)

Article Food Science & Technology

Biodegradation of ochratoxin A and ochratoxin B by Brevundimonas naejangsanensis isolated from soil

Mengxue Peng et al.

Summary: The strain Brevundimonas naejangsanensis ML17 can simultaneously degrade OTA and OTB, with a degradation rate of 100%. Its extracellular enzyme has a degradation rate of OTA above 90% within the temperature range of 25-55 degrees Celsius, making it a potential detoxifier for ochratoxins.

FOOD CONTROL (2022)

Article Food Science & Technology

Degradation and stress response mechanism of Cryptococcus podzolicus Y3 on ochratoxin A at the transcriptional level

Meilin Wei et al.

Summary: By using Next-generation sequencing, this study revealed the OTA degradation mechanism of Cryptococcus podzolicus Y3. The results showed that OTA exposure influenced the expression of genes related to yeast growth, reproduction, and activity. Additionally, OTA stress enhanced energy metabolism, DNA and RNA repair, ribosome biogenesis, and peroxisome biogenesis in C. podzolicus Y3.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Article Pharmacology & Pharmacy

Characterization of Bacillus velezensis E2 with abilities to degrade ochratoxin A and biocontrol against Aspergillus westerdijkiae fc-1

Yiming Zhang et al.

Summary: In this study, the inhibitory effect of B. velezensis E2 on A. westerdijkiae fc-1 and its ability to remove OTA were investigated. The results showed that B. velezensis E2 has considerable inhibitory effect on A. westerdijkiae fc-1 and can remove more than 96.1% of OTA in 48 hours. Enzymatic transformation and alkaline hydrolysis were found to be the main mechanisms related to OTA degradation by B. velezensis E2.

TOXICON (2022)

Article Mycology

Competitiveness of three biocontrol candidates against ochratoxigenic Penicillium nordicum under dry-cured meat environmental and nutritional conditions

Micaela Alvarez et al.

Summary: Experimental results showed that Penicillium chrysogenum and Debaryomyces hansenii could effectively reduce the levels of OTA produced by P. nordicum, making them potential biocontrol candidates for dry-cured meat products with potential applications.

FUNGAL BIOLOGY (2021)

Article Food Science & Technology

A novel strain Lactobacillus brevis 8-2B inhibiting Aspergillus carbonarius growth and ochratoxin a production

Li Li et al.

Summary: This study identified a new isolated strain Lactobacillus brevis 8-2B that can inhibit the growth and OTA production of Aspergillus carbonarius, providing theoretical support for the development of biocontrol agents.Through SEM and TEM, it was found that L. brevis 8-2B had destructive effects on A. carbonarius, and could significantly inhibit grape decay and prolong shelf life in vitro tests.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Biotechnology & Applied Microbiology

Microbial community diversity associated with Tibetan kefir grains and its detoxification of Ochratoxin A during fermentation

Gengan Du et al.

Summary: The study revealed that Tibetan kefir grains (TKG) and their isolates have strong detoxification abilities against mycotoxins, particularly with Kazachstania unisporus AC-2 showing high removal capacity. Furthermore, TKG showed both adsorption and degradation activities in detoxification mechanism, indicating its potential application as probiotics in removing mycotoxin contamination in dairy products.

FOOD MICROBIOLOGY (2021)

Article Biochemistry & Molecular Biology

Bacillus subtilis ANSB168 Producing d-alanyl-d-alanine Carboxypeptidase Could Alleviate the Immune Injury and Inflammation Induced by Ochratoxin A

Hanrui Qing et al.

Summary: The study demonstrated that Bacillus subtilis ANSB168 could degrade OTA and its bioproduct could alleviate damages induced by OTA in laying hens, including reducing inflammation and oxidative stress.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2021)

Review Food Science & Technology

Citrinin in Foods and Supplements: A Review of Occurrence and Analytical Methodologies

Liliana J. G. Silva et al.

Summary: Citrinin's widespread presence in foods and supplements has raised concerns. This review discusses various analytical and detection techniques used to evaluate citrinin. Additionally, it addresses the scientific literature on the presence of citrinin in foods of either vegetable or animal origin, as well as in supplements.

FOODS (2021)

Review Food Science & Technology

Securing fruit production: Opportunities from the elucidation of the molecular mechanisms of postharvest fungal infections

Guillaume Legrand Ngolong Ngea et al.

Summary: This study presents the molecular mechanisms of postharvest fruit infection by pathogenic molds, current control strategies, and potential innovative antifungal strategies. Advances in biotechnology have led to the discovery of new genes, proteins, and factors as ideal targets for controlling fruit fungal infection.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)

Article Food Science & Technology

Toxicological and physiological effects of successive exposure to ochratoxin A at food regulatory limits

Wei Wei et al.

Summary: Exposure to low doses of OTA can induce nephrotoxicity and modulate apoptosis, even at levels lower than regulatory limits of certain countries. This suggests that agencies pertaining to food safety should establish strict OTA regulatory limits for food and feedstuff.

FOOD AND CHEMICAL TOXICOLOGY (2021)

Review Biochemistry & Molecular Biology

The Occurrence and Contamination Level of Ochratoxin A in Plant and Animal-Derived Food Commodities

Xianjiang Li et al.

Summary: The presence and contamination levels of OTA in food commodities vary greatly and are influenced by multiple factors. Risk monitoring is crucial for minimizing OTA intake and ensuring food safety.

MOLECULES (2021)

Article Agriculture, Multidisciplinary

iTRAQ proteome analysis of the antifungal mechanism of citral on mycelial growth and OTA production in Aspergillus ochraceus

Yan Wang et al.

Summary: Citral was found to significantly inhibit fungal growth and mycotoxin production in A. ochraceus. Proteomic analysis elucidated the inhibitory mechanism of citral at subinhibitory concentrations, providing new insights into its antifungal mechanisms.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)

Article Food Science & Technology

Functional Role of Aspergillus carbonarius AcOTAbZIP Gene, a bZIP Transcription Factor within the OTA Gene Cluster

Donato Gerin et al.

Summary: Aspergillus carbonarius is the main fungal species responsible for ochratoxin A (OTA) contamination in grapes. The bZIP transcription factor AcOTAbZIP plays a crucial role in the biosynthesis of OTA, and its deletion results in loss of OTA production and down-regulation of other related genes. Furthermore, OTA is not required for the pathogenicity process of A. carbonarius.

TOXINS (2021)

Review Food Science & Technology

Possibilities for the Biological Control of Mycotoxins in Food and Feed

Ksenija Nesic et al.

Summary: Research on biological detoxification of mycotoxins has made significant progress in recent years. Analysis of literature data shows that microorganisms such as yeast, bacteria, fungi, and enzymes can degrade or adsorb mycotoxins, enhancing the safety and quality of crops, animal feed, and food products.

TOXINS (2021)

Article Biotechnology & Applied Microbiology

Yeasts prevent ochratoxin A contamination in coffee by displacing Aspergillus carbonarius

Mariana Lino de Souza et al.

Summary: The study revealed that using Saccharomyces cerevisiae as a biological control agent shows potential in inhibiting mycotoxin-producing fungi and reducing the population of harmful pathogens in coffee beans, indicating its effectiveness in post-harvest disease management.

BIOLOGICAL CONTROL (2021)

Review Food Science & Technology

Unravelling the fruit microbiome: The key for developing effective biological control strategies for postharvest diseases

Hongyin Zhang et al.

Summary: Fruit-based diets are beneficial for human health, and the safety of fruit microbiome is a global concern. Research on fruit microbiome offers opportunities to develop postharvest biocontrol strategies and products, as well as improve the health profile of fruits.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)

Article Environmental Sciences

Comments on the ochratoxin A degradation mechanism by Lysobacter sp. CW239-Wei Wei et al. (2020)

Yingying Qian et al.

Summary: The study confirmed the degradation mechanism of Lysobacter sp. CW239 towards ochratoxin A (OTA), highlighting the significant role of carboxypeptidase CP4 in the process. The experimental results supported the hypothesis that OTA is degraded by the joint action of multiple enzymes in CW239, as proposed earlier.

ENVIRONMENTAL POLLUTION (2021)

Article Biochemistry & Molecular Biology

Genome mining reveals the genes of carboxypeptidase for OTA-detoxification in Bacillus subtilis CW14

Xinge Xu et al.

Summary: Bacillus subtilis CW14, isolated from fresh elk droppings in Beijing Zoo, is a GRAS bacterium capable of detoxifying ochratoxin A (OTA). The genome sequence of CW14 revealed putative enzymes involved in degrading mycotoxins, with particular focus on carboxypeptidases for OTA detoxification. This bacterium and its carboxypeptidases show promise as OTA detoxification agents in food and feed industry production.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

Review Food Science & Technology

Food irradiation: Effect of ionizing and non-ionizing radiations on preservation of fruits and vegetables- a review

Bhawna Bisht et al.

Summary: Food irradiation is an energy-efficient method of food preservation that extends shelf-life of fruits and vegetables, reduces microbial load, and positively affects nutritional properties.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Article Food Science & Technology

Dietary Exposure to Mycotoxins through Alcoholic and Non-Alcoholic Beverages in Valencia, Spain

Dionisia Carballo et al.

Summary: The study investigated the presence of 30 mycotoxins in 110 beverage samples of beer, wine, cava, and cider purchased in Valencia, Spain. Results showed that beer samples were the most contaminated, wine had a high concentration of alternariol, and cava and cider samples had patulin and ochratoxin A. Despite the detected mycotoxin levels, no significant health risk to consumers was associated with the beverages tested.

TOXINS (2021)

Article Biochemistry & Molecular Biology

Systematic Structure-Based Search for Ochratoxin-Degrading Enzymes in Proteomes from Filamentous Fungi

Ana Lucia Leitao et al.

Summary: Through structure-based methods and proteome mining, potential enzymatic activity capable of degrading ochratoxins has been identified in filamentous fungi, offering a promising solution for detoxification of various food commodities.

BIOMOLECULES (2021)

Article Plant Sciences

Functional roles of LaeA, polyketide synthase, and glucose oxidase in the regulation of ochratoxin A biosynthesis and virulence in Aspergillus carbonarius

Uriel Maor et al.

Summary: The pathogenicity of Aspergillus carbonarius is mainly regulated by the global regulators LaeA and GOX, which modulate fungal pathogenicity by controlling transcription of genes important for fungal secondary metabolism and infection.

MOLECULAR PLANT PATHOLOGY (2021)

Review Biotechnology & Applied Microbiology

Genetic regulation of aflatoxin, ochratoxin A, trichothecene, and fumonisin biosynthesis: A review

Jessica Gil-Serna et al.

INTERNATIONAL MICROBIOLOGY (2020)

Article Biochemistry & Molecular Biology

Aptamer-functionalized chitosan magnetic nanoparticles as a novel adsorbent for selective extraction of ochratoxin A

Shuwen Wang et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Review Food Science & Technology

Human Biomonitoring of Mycotoxins in Blood, Plasma and Serum in Recent Years: A Review

Beatriz Arce-Lopez et al.

TOXINS (2020)

Review Food Science & Technology

Recent trends in detecting, controlling, and detoxifying of patulin mycotoxin using biotechnology methods

Guillaume Legrand Ngolong Ngea et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)

Article Microbiology

Mycotoxin Biodegradation Ability of the Cupriavidus Genus

Mohammed Al-Nussairawi et al.

CURRENT MICROBIOLOGY (2020)

Article Biotechnology & Applied Microbiology

Genetic Improvement of wine yeasts for opposite adsorption activity of phenolics and ochratoxin A during red winemaking

Andrea Caridi et al.

FOOD BIOTECHNOLOGY (2020)

Article Biochemistry & Molecular Biology

Efficiency of Hydroxycinnamic Phenolic Acids to Inhibit the Production of Ochratoxin A by Aspergillus westerdijkiae and Penicillium verrucosum

Saranyaphat Boonmee et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2020)

Review Toxicology

Biological detoxification of ochratoxin A in plants and plant products

Mahmoud Sheikh-Zeinoddin et al.

TOXIN REVIEWS (2019)

Article Food Science & Technology

Anthocyanins enhance yeast's adsorption of Ochratoxin A during the alcoholic fermentation

Francesca Cecchini et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2019)

Article Agriculture, Multidisciplinary

Protein and transcript profiling analysis of the response of Yarrowia lipolytica Y-2 in the degradation of ochratoxin A

Xiaoyun Zhang et al.

ANNALS OF APPLIED BIOLOGY (2019)

Review Biochemistry & Molecular Biology

Enzymes for Detoxification of Various Mycotoxins: Origins and Mechanisms of Catalytic Action

Ilya Lyagin et al.

MOLECULES (2019)

Article Biochemistry & Molecular Biology

Role of Some Food-Grade Synthesized Flavonoids on the Control of Ochratoxin A in Aspergillus carbonarius

Alessandra Ricelli et al.

MOLECULES (2019)

Article Food Science & Technology

Quantitative proteomic profiling of ochratoxin A repression in Penicillium nordicum by protective cultures

Josue Delgado et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)

Article Agriculture, Multidisciplinary

The mechanisms involved in ochratoxin A elimination by Yarrowia lipolytica Y-2

X. Zhang et al.

ANNALS OF APPLIED BIOLOGY (2018)

Article Food Science & Technology

Toxicity reduction of ochratoxin A by lactic acid bacteria

C. Luz et al.

FOOD AND CHEMICAL TOXICOLOGY (2018)

Review Food Science & Technology

Ochratoxin A: Toxicity, oxidative stress and metabolism

Yanfei Tao et al.

FOOD AND CHEMICAL TOXICOLOGY (2018)

Article Food Science & Technology

Control of Aspergillus carbonarius in grape berries by Lactobacillus plantarum: A phenotypic and gene transcription study

Iliada K. Lappa et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)

Article Food Science & Technology

Effect of yeast volatile organic compounds on ochratoxin A-producing Aspergillus carbonarius and A. ochraceus

Maria Grazia Farbo et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)

Review Microbiology

Advances in Biodetoxification of Ochratoxin A-A Review of the Past Five Decades

Wenying Chen et al.

FRONTIERS IN MICROBIOLOGY (2018)

Review Food Science & Technology

New aspects of ochratoxin A and citrinin biosynthesis in Penicillium

Rolf Geisen et al.

CURRENT OPINION IN FOOD SCIENCE (2018)

Article Biotechnology & Applied Microbiology

A Consensus Ochratoxin A Biosynthetic Pathway: Insights from the Genome Sequence of Aspergillus ochraceus and a Comparative Genomic Analysis

Yan Wang et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2018)

Article Agriculture, Multidisciplinary

veA Gene Acts as a Positive Regulator of Conidia Production, Ochratoxin A Biosynthesis, and Oxidative Stress Tolerance in Aspergillus niger

Jian Zhang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

Article Biotechnology & Applied Microbiology

Biodegradation of ochratoxin A by Alcaligenes faecalis isolated from soil

H. H. Zhang et al.

JOURNAL OF APPLIED MICROBIOLOGY (2017)

Review Food Science & Technology

Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review

Francisco J. Barba et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

Article Food Science & Technology

Ability of Soil Isolated Actinobacterial Strains to Prevent, Bind and Biodegrade Ochratoxin A

Rachelle El Khoury et al.

TOXINS (2017)

Article Microbiology

Transcriptional Analysis of Acinetobacter sp neg1 capable of degrading Ochratoxin A

Vania C. Liuzzi et al.

FRONTIERS IN MICROBIOLOGY (2017)

Article Mycology

Ochratoxin A production by Penicillium thymicola

Hai D. T. Nguyen et al.

FUNGAL BIOLOGY (2016)

Article Food Science & Technology

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

Maria Grazia Farbo et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)

Article Biotechnology & Applied Microbiology

Biodegradation of Ochratoxin A by Aspergillus tubingensis Isolated from Meju

Sung Min Cho et al.

JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY (2016)

Review Food Science & Technology

Control of ochratoxin A-producing fungi in grape berry by microbial antagonists: A review

Hongyin Zhang et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)

Article Chemistry, Applied

Bottled water: Analysis of mycotoxins by LC-MS/MS

A. T. Mata et al.

FOOD CHEMISTRY (2015)

Article Agriculture, Multidisciplinary

Mycotoxins in Plant-Based Dietary Supplements: Hidden Health Risk for Consumers

Zdenka Veprikova et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)

Article Agriculture, Multidisciplinary

Food Coloring Agents and Plant Food Supplements Derived from Vitis vinifera: A New Source of Human Exposure to Ochratoxin A

Michele Solfrizzo et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)

Article Food Science & Technology

Effect of selected protective cultures on ochratoxin A accumulation in dry-cured Iberian ham during its ripening process

Alicia Rodriguez et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2015)

Article Food Science & Technology

Biodegradation of Ochratoxin A by Bacterial Strains Isolated from Vineyard Soils

Palmira De Bellis et al.

TOXINS (2015)

Article Food Science & Technology

Saccharomyces Cerevisiae Cell Wall Components as Tools for Ochratoxin A Decontamination

Malgorzata Piotrowska et al.

TOXINS (2015)

Review Food Science & Technology

Comparative Ochratoxin Toxicity: A Review of the Available Data

Alexandra H. Heussner et al.

TOXINS (2015)

Article Chemistry, Applied

Degradation of ochratoxin A by Bacillus amyloliquefaciens ASAG1

Xiaojiao Chang et al.

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2015)

Review Biotechnology & Applied Microbiology

Decontamination of ochratoxin A by yeasts: possible approaches and factors leading to toxin removal in wine

Leonardo Petruzzi et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2014)

Article Biochemistry & Molecular Biology

Structural and functional characterization of ochratoxinase, a novel mycotoxin-degrading enzyme

Doreen Dobritzsch et al.

BIOCHEMICAL JOURNAL (2014)

Article Food Science & Technology

Biodegradation of ochratoxin A by Pediococcus parvulus isolated from Douro wines

Luis Abrunhosa et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)

Article Food Science & Technology

Yeast cells as adsorbing tools to remove ochratoxin A in a model wine

Leonardo Petruzzi et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2014)

Article Agriculture, Multidisciplinary

Ochratoxin A biocontrol and biodegradation by Bacillus subtilis CW 14

Lei Shi et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)

Article Multidisciplinary Sciences

A New Ochratoxin A Biodegradation Strategy Using Cupriavidus basilensis Or16 Strain

Szilamer Ferenczi et al.

PLOS ONE (2014)

Article Biotechnology & Applied Microbiology

Searching for Genes Responsible for Patulin Degradation in a Biocontrol Yeast Provides Insight into the Basis for Resistance to This Mycotoxin

G. Ianiri et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2013)

Article Biotechnology & Applied Microbiology

Control of spoilage fungi by lactic acid bacteria

C. L. Gerez et al.

BIOLOGICAL CONTROL (2013)

Article Food Science & Technology

Functional characterization of the polyketide synthase gene required for ochratoxin A biosynthesis in Penicillium verrucosum

John O'Callaghan et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)

Article Food Science & Technology

Fungicides effectively used for growth inhibition of several fungi could induce mycotoxin biosynthesis in toxigenic species

M. Schmidt-Heydt et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)

Review Food Science & Technology

Toxicity of Ochratoxin A and Its Modulation by Antioxidants: A Review

Valeria Sorrenti et al.

TOXINS (2013)

Article Biotechnology & Applied Microbiology

Ochratoxin A adsorption phenotype: An inheritable yeast trait

Andrea Caridi et al.

JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY (2012)

Article Food Science & Technology

Potential of yeast antagonists on invitro biodegradation of ochratoxin A

S. Patharajan et al.

FOOD CONTROL (2011)

Article Agriculture, Multidisciplinary

Degradation of Ochratoxin A by Brevibacterium Species

Hector Rodriguez et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

Review Food Science & Technology

Biodegradation of Ochratoxin A for Food and Feed Decontamination

Luis Abrunhosa et al.

TOXINS (2010)

Article Food Science & Technology

Detoxification of patulin and ochratoxin A, two abundant mycotoxins, by lactic acid bacteria

S. Fuchs et al.

FOOD AND CHEMICAL TOXICOLOGY (2008)

Article Biotechnology & Applied Microbiology

Isolation and purification of an enzyme hydrolyzing ochratoxin A from Aspergillus niger

Luis Abrunhosa et al.

BIOTECHNOLOGY LETTERS (2007)

Article Biotechnology & Applied Microbiology

Ochratoxin degradation and adsorption caused by astaxanthin-producing yeasts

Z. Peteri et al.

FOOD MICROBIOLOGY (2007)

Article Agriculture, Multidisciplinary

In vitro interaction between ochratoxin A and different strains of Saccharomyces cerevisiae and Kloeckera apiculata

A. Angioni et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Agriculture, Multidisciplinary

Biodegradation of ochratoxin A by fungi isolated from grapes

L Abrunhosa et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Article Food Science & Technology

Degradation of ochratoxin A by Aspergillus species

J Varga et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2000)