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

被引：49
作者：
Angioni, A.
Caboni, P.
Garau, A.
Farris, A.
Orro, D.
Budroni, M.
Cabras, P.
机构：
[1] Univ Cagliari, Dipartimento Tossicol, I-09124 Cagliari, Italy
[2] Univ Sassari, Dipartimento Sci Ambientali Agr & Biotecnol Agroa, I-07100 Sassari, Italy
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2007年 / 55卷 / 05期
关键词：
ochratoxin A; Saccharomyces cerevisiae; Kloeckera apiculata; alcoholic fermentation; LC-MS; strain;
D O I：
10.1021/jf062768u
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
The interaction of ochratoxin A (OTA) and 20 yeast strains of Saccharomyces cerevisiae and Kloeckera apiculata during alcoholic fermentation was studied. Levels of OTA were determined in the fermentation liquid and in the yeast cells solid using a high-performance liquid chromatography system with a fluorescence detector. Yeast cells do not adsorb OTA, and for all yeasts, OTA levels did not affect the alcoholic fermentation. Some yeast strains reduced levels of OTA, whereas other strains did not show any effect demonstrating that OTA level reduction is not a genus species characteristic but a strain trait.
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收藏
页码：2043 / 2048
页数：6
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