Alcoholic Fermentation as a Strategy to Mitigate Pesticides and Mycotoxins

In this study, alcoholic fermentation was explored to reduce the pesticides-2,4-dichlorophenoxyacetic acid (2,4-D) and procymidone-and the mycotoxin ochratoxin A (OTA), besides evaluating their effects on quality parameters of the process. Fermentation (at 20 degrees C for 168 h) was conducted in synthetic must (YPD and 10 g hL(-1) of yeast Saccharomyces cerevisiae) to which the following were added: 2,4-D (6.73 mg L-1) and procymidone (2.24 mg L-1), simultaneously (treatment 1); and OTA (0.83 and 2.66 mu g L-1) (treatments 2 and 3). The control treatment had no contaminants. All contaminated treatments showed lower ethanol production and cell viability. The highest decrease in contaminants was found after 168 h of fermentation: 22 and 65% in the cases of both pesticides while OTA decreased 52 and 58% (treatments 2-0.83 mu g L-1 and 3-2.66 mu g L-1). Decrease in procymidone and OTA due to metabolic processes in yeast cells is mainly related to peroxidase activity and glutathione production.

Automated summary

This study investigated the reduction of pesticides 2,4-dichlorophenoxyacetic acid (2,4-D) and procymidone, as well as the mycotoxin ochratoxin A (OTA), through alcoholic fermentation and evaluated their effects on quality parameters of the process. The contaminated treatments showed decreased ethanol production and cell viability. After 168 hours of fermentation, the pesticides decreased by 22% and 65%, while OTA decreased by 52% and 58%. The decrease in procymidone and OTA was attributed to peroxidase activity and glutathione production in yeast cells.