title: In vitro interaction between ochratoxin A and different strains of Saccharomyces cerevisiae and Kloeckera apiculata.
abstract: 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.
authors.affiliation: Dipartimento di Tossicologia, Università di Cagliari, via Ospedale 72, 09124 Cagliari, Italy. aangioni@unica.it
authors.forename: A
authors.initials: A
authors.lastname: Angioni
authors.forename: P
authors.initials: P
authors.lastname: Caboni
authors.forename: A
authors.initials: A
authors.lastname: Garau
authors.forename: A
authors.initials: A
authors.lastname: Farris
authors.forename: D
authors.initials: D
authors.lastname: Orro
authors.forename: M
authors.initials: M
authors.lastname: Budroni
authors.forename: P
authors.initials: P
authors.lastname: Cabras
mesh_terms: D000042:Absorption; D001203:Ascomycota / Q000737:chemistry / Q000378:metabolism*; D002273:Carcinogens / Q000032:analysis*; D005285:Fermentation; D009793:Ochratoxins / Q000032:analysis*; D012441:Saccharomyces cerevisiae / Q000737:chemistry / Q000378:metabolism*; D014920:Wine / Q000382:microbiology
chemical_list: D002273:Carcinogens; D009793:Ochratoxins; C025589:ochratoxin A