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Reduction of Ochratoxin A Levels in White Wine by Yeast Treatments

2009; Wiley; Volume: 115; Issue: 1 Linguagem: Inglês

10.1002/j.2050-0416.2009.tb00341.x

2050-0416

Işıl Var, Zerrin Erginkaya, Bülent Kabak,

Insect and Pesticide Research

Journal of the Institute of BrewingVolume 115, Issue 1 p. 30-34 Free Access Reduction of Ochratoxin A Levels in White Wine by Yeast Treatments I. Var, I. Var Cukurova University, Agricultural Faculty, Department of Food Engineering, 01330 Adana, Turkey.Search for more papers by this authorZ. Erginkaya, Z. Erginkaya Cukurova University, Agricultural Faculty, Department of Food Engineering, 01330 Adana, Turkey.Search for more papers by this authorB. Kabak, Corresponding Author B. Kabak Hitit University, Faculty of Engineering, Department of Food Engineering, 19030 Corum, Turkey.E-mail: [email protected].Search for more papers by this author I. Var, I. Var Cukurova University, Agricultural Faculty, Department of Food Engineering, 01330 Adana, Turkey.Search for more papers by this authorZ. Erginkaya, Z. Erginkaya Cukurova University, Agricultural Faculty, Department of Food Engineering, 01330 Adana, Turkey.Search for more papers by this authorB. Kabak, Corresponding Author B. Kabak Hitit University, Faculty of Engineering, Department of Food Engineering, 19030 Corum, Turkey.E-mail: [email protected].Search for more papers by this author First published: 16 May 2012 https://doi.org/10.1002/j.2050-0416.2009.tb00341.xCitations: 24 AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat ABSTRACT This paper describes the abilities of 21 yeast strains isolated from six different wine-grapes of Turkey to bind ochratoxin A (OTA). Viable (108 CFU/mL) and heat-treated yeast cells were incubated both in phosphate-buffered saline (PBS) and white wine containing 10 ng OTA per mL for 4 h at 25°C. After centrifugation, the concentration of OTA was measured in the supernatant fraction using a high-performance liquid chromatography system coupled with fluorescence detector. The adsorption abilities of OTA by viable yeast strains within 4 h ranged from 1.96 to 26.11% in PBS. On the other hand, a slight decrease was observed in the percentage of OTA removal by yeast strains in white wine when compared to their activity in PBS. The addition of yeasts at 108 CFU/mL resulted in a reduction to a maximum of 21.40% in white wine, with respect to the control. Among the yeasts, Candida famata D7 was found to be the most efficient binder to OTA both in spiked white wine and PBS. In addition, dead yeast cells can potentially be used for removing OTA (a maximum of 30.45%) from white wine. 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