Yeast cells as adsorbing tools to remove ochratoxin A in a model wine

摘要

The increasing trend towards OTA removal by biological means determined a special focus on toxin removal mediated by yeasts during the wine fermentation; however, few data are available on the removal after the fermentation process when ethanol level significantly affects yeast growth. This research showed the ability of some selected strains of S. cerevisiae and yeast cell walls to reduce the initial concentration of OTA by 2.47-81.87% in a synthetic winelike medium. Apart from these OTA removing rates, the novelty of the article relies also upon the effect of the most important factors of ageing process (pH, temperature, presence of ethanol and the nature of the yeast strain). OTA removal was affected by ethanol, temperature and pH and by the kind of strains or by the use of yeast cell walls. In addition, cell viability was not a prerequisite for OTA removal, as the viable count decreased within the experiment.