Jakopović, Željko; Hanousek Čiča, Karla; Mrvčić, Jasna; Pucić, Irina; Čanak, Iva; Frece, Jadranka; Pleadin, Jelka; Stanzer, Damir; Zjalić, Slaven; Markov, Ksenija (2018) Properties and Fermentation Activity of Industrial Yeasts Saccharomyces cerevisiae, S. uvarum, Candida utilis, and Kluyveromyces marxianus Exposed to AFB1, OTA, and ZEA. Food technology and biotechnology, 56 (2). pp. 208-217. ISSN 1330-9862
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Abstract
In this paper the effect of aflatoxin B1, ochratoxin A and zearalenon on morphology, growth parameters and metabolic activity of yeasts Saccharomyces cerevisiae, Saccharomyces uvarum, Candida utilis and Kluyveromyces marxianus 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, C. utilis in particular. The cell membranes of most yeasts underwent denaturation, except S. uvarum 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 C. utilis 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.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | mycotoxins ; yeasts ; yeast growth ; yeast morphology ; fermentation ; FTIR |
| Subjects: | BIOTECHNICAL SCIENCES > Biotechnology |
| Divisions: | Division of Experimental Physics |
| Depositing User: | Irina Pucić |
| Date Deposited: | 16 Aug 2018 09:09 |
| URI: | http://fulir.irb.hr/id/eprint/4123 |
| DOI: | 10.17113/ftb.56.02.18.5582 |
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