title: Inhibition of A. carbonarius growth and reduction of ochratoxin A by bacteria and yeast composites of technological importance in culture media and beverages.
abstract: Five composites of yeast and six of bacterial isolates from fermented products were studied, in order to assess their ability to inhibit Aspergillus carbonarius growth and reduce OTA concentration in culture media and beverages. The antagonistic effect of the above composites against A. carbonarius growth was studied in synthetic grape medium of pH 3.5 and a(w) 0.98, 0.95, 0.92 after incubation at 25°C. Different combinations of initial inocula of bacteria or yeast composites and fungi were used (10(2)cfu/mL vs 10(5)spores/mL; 10(5)cfu/mL vs 10(2)spores/mL; and 10(5)cfu/mL vs 10(5)spores/mL). Regarding the OTA reduction experiment, 10(3) and 10(7)cfu/mL of the bacteria and yeast composites were inoculated in liquid media of different pH (3.0, 4.0, 5.0, and 6.1 or 6.5) and initial OTA concentration (50 and 100μg/L) and incubated at 30°C. Moreover, grape juice, red wine, and beer were supplemented with 100μg/L of OTA and inoculated with composites of 16 yeasts (16YM) and 29 bacterial (29BM) strains (10(7)cfu/mL) to estimate the kinetics of OTA reduction at 25°C for 5days. Fungal inhibition and OTA reduction were calculated in comparison to control samples. None of the bacterial composites inhibited A. carbonarius growth. The high inoculum of yeast composites (10(5) cfu/mL) showed more efficient fungal inhibition compared to cell density of 10(2) cfu/mL. All yeast composites showed higher OTA reduction (up to 65%) compared to bacteria (2-25%), at all studied assays. The maximum OTA reduction was obtained at pH 3.0 by almost all yeast composites. For all studied beverages the decrease in OTA concentration was higher by yeasts (16YM) compared to bacteria (29BM). The highest OTA reduction was observed in grape juice (ca 32%) followed by wine (ca 22%), and beer (ca 12%). The present findings may assist in the control of A. carbonarius growth and OTA production in fermented foodstuffs by the use of proper strains of technological importance.
authors.affiliation: Laboratory of Food Quality Control and Hygiene, Department of Food Science & Technology, Agricultural University of Athens, Greece.
authors.forename: A E
authors.initials: AE
authors.lastname: Kapetanakou
authors.forename: J N
authors.initials: JN
authors.lastname: Kollias
authors.forename: E H
authors.initials: EH
authors.lastname: Drosinos
authors.forename: P N
authors.initials: PN
authors.lastname: Skandamis
mesh_terms: D000898:Antibiosis; D001230:Aspergillus / Q000254:growth & development / Q000378:metabolism*; D001419:Bacteria / Q000378:metabolism; D001515:Beer / Q000382:microbiology*; D061046:Biological Control Agents; D003470:Culture Media; D009793:Ochratoxins / Q000096:biosynthesis*; D012441:Saccharomyces cerevisiae; D013696:Temperature; D014920:Wine / Q000382:microbiology*; D015003:Yeasts / Q000378:metabolism
chemical_list: D061046:Biological Control Agents; D003470:Culture Media; D009793:Ochratoxins; C025589:ochratoxin A