Ochratoxin A removal in synthetic media by living and heat-inactivated cells of Oenococcus oeni isolated from wines

Date

2010-01-31T00:00:00Z

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Journal Title

Journal ISSN

Volume Title

Publisher

Elsevier Science B.V., Amsterdam.

Department

Type

Article

ISSN

0956-7135

Format

Citation

Eva M. Mateo, Ángel Medina, Francisco M. Valle-Algarra, Fernando Mateo, Isabel Pardo, Misericordia Jiménez. Food Contol, Volume 21, Issue 1, January 2010, pp23-28

Abstract

The capacity of Oenococcus oeni to eliminate ochratoxin A (OTA) from synthetic media in different conditions was studied. Ten tested O. oeni strains removed OTA from the medium but with significant differences depending on the strain, incubation period, and initial OTA level in the medium. Mycotoxin reductions higher than 60% were recorded in 14-day cultures spiked with 2 mu g OTA/l. Toxin removal was independent of bacterial viability and culture medium composition. This is the first study carried out to study OTA removal dynamics by living and heat-inactivated cells of O. oeni. The results aim that this bacterium may be a very useful tool to control OTA in food and beverages. (C) 2009 Elsevier Ltd. All rights reserved.

Description

Software Description

Software Language

Github

Keywords

Ochratoxin A removal Oenococcus oeni Food safety lactic-acid bacteria aflatoxin b-1 fluorescence detection liquid-chromatography dairy strains grape juices a content lactobacillus degradation beer

DOI

Rights

This is the author’s version of a work that was accepted for publication in Food Contol. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Contol, Volume 21, Issue 1, January 2010, pp23-28 DOI:10.1016/j.foodcont.2009.03.012

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