Properties and Fermentation Activity of Industrial Yeasts and Exposed to AFB, OTA and ZEA

Overview

Journal Food Technol Biotechnol

Specialty Biotechnology

Date 2018 Sep 20

PMID 30228795

Citations 13

Authors

Zeljko Jakopovic

Karla Hanousek cica

Jasna Mrvcic

Irina Pucic

Iva canak

Jadranka Frece

Jelka Pleadin

Damir Stanzer

Slaven Zjalic

Ksenija Markov

Affiliations

Soon will be listed here.

Abstract

In this paper the effect of aflatoxin B, ochratoxin A and zearalenon on morphology, growth parameters and metabolic activity of yeasts , , and was determined. The results showed that the three mycotoxins affected the morphology of all these yeasts, primarily the cell diameter, but not their final cell count. Fourier transform infrared spectroscopy showed that the yeast membranes bound the mycotoxins, in particular. The cell membranes of most yeasts underwent denaturation, except exposed to ochratoxin A and zearalenone. In the early stage of fermentation, all mycotoxin-exposed yeasts had lower metabolic activity and biomass growth than controls, but fermentation products and biomass concentrations reached the control levels by the end of the fermentation, except for exposed to 20 µg/mL of zearalenone. The adaptive response to mycotoxins suggests that certain yeasts could be used to control mycotoxin concentrations in the production of fermented food and beverages.

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