title: Ochratoxin A removal by Saccharomyces cerevisiae strains: effect of wine-related physicochemical factors.
abstract: BACKGROUND
  This study investigated the effect of some physicochemical parameters on the removal of ochratoxin A (OTA) by yeasts.
  
  
  RESULTS
  Two wild strains of Saccharomyces cerevisiae (W47 and Y28) were used to assess OTA removal under various conditions of temperature, pH, ethanol content and incubation time. All samples were analysed for OTA concentration by enzyme-linked immunosorbent assay (ELISA). In addition, yeast oenological traits were investigated: qualitative and technological traits were assessed on appropriate laboratory media, while the main products of microfermentation (sugars, ethanol, glycerol, acetic acid) were evaluated by Fourier transform infrared spectroscopy (FTIR). The results showed OTA reduction by 36-42% in cultures containing 100 g L⁻¹ ethanol incubated at pH 3.5 and 37 °C.
  
  
  CONCLUSIONS
  OTA removal was affected by contact time, pH and ethanol content, as it was increased at low pH and by 100 g L⁻¹ ethanol. Moreover, the phenomenon was reversible, as OTA was lowest after 4 days, then it was partially released in the medium.
authors.affiliation: Department of Agriculture, Food and Environmental Science, University of Foggia, Foggia, Italy.
authors.forename: Leonardo
authors.initials: L
authors.lastname: Petruzzi
authors.forename: Milena
authors.initials: M
authors.lastname: Sinigaglia
authors.forename: Maria Rosaria
authors.initials: MR
authors.lastname: Corbo
authors.forename: Luciano
authors.initials: L
authors.lastname: Beneduce
authors.forename: Antonio
authors.initials: A
authors.lastname: Bevilacqua
mesh_terms: D000042:Absorption; D002273:Carcinogens / Q000032:analysis / Q000737:chemistry / Q000378:metabolism*; D002473:Cell Wall / Q000737:chemistry / Q000378:metabolism; D055598:Chemical Phenomena; D004734:Energy Metabolism; D004797:Enzyme-Linked Immunosorbent Assay; D000431:Ethanol / Q000032:analysis / Q000378:metabolism; D005285:Fermentation; D005506:Food Contamination / Q000517:prevention & control*; D005511:Food Handling; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D050296:Microbial Viability; D009793:Ochratoxins / Q000032:analysis / Q000737:chemistry / Q000378:metabolism*; D012441:Saccharomyces cerevisiae / Q000737:chemistry / Q000254:growth & development / Q000378:metabolism*; D017550:Spectroscopy, Fourier Transform Infrared; D013499:Surface Properties; D013997:Time Factors; D014920:Wine / Q000032:analysis* / Q000382:microbiology
chemical_list: D002273:Carcinogens; D009793:Ochratoxins; C025589:ochratoxin A; D000431:Ethanol