期刊
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
卷 189, 期 -, 页码 45-50出版社
ELSEVIER
DOI: 10.1016/j.ijfoodmicro.2014.07.020
关键词
Mycotoxin contaminants; Food safety; Biological decontamination; Halal food; Islamic laws; Alcohol residues
资金
- Qatar National Research Fund [NPRP 4-259-2-083]
- Regione Autonoma della Sardegna
Aspergillus 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. (C) 2014 The Authors. Published by Elsevier B.V.
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