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Pregled bibliografske jedinice broj: 947979

Properties and Fermentation Activity of Industrial Yeasts Saccharomyces cerevisiae, S. uvarum, Candida utilis, and Kluyveromyces marxianus Exposed to AFB1, OTA, and ZEA


Jakopović, Željko; Hanousek Čiča, Karla; Mrvčić, Jasna; Pucić, Irina; Čanak, Iva; Frece, Jadranka; Pleadin, Jelka; Stanzer, Damir; Zjalić, Slaven; Markov, Ksenija
Properties and Fermentation Activity of Industrial Yeasts Saccharomyces cerevisiae, S. uvarum, Candida utilis, and Kluyveromyces marxianus Exposed to AFB1, OTA, and ZEA // Food technology and biotechnology, 56 (2018), 2; 208-217 doi:10.17113/ftb.56.02.18.5582 (međunarodna recenzija, članak, znanstveni)


Naslov
Properties and Fermentation Activity of Industrial Yeasts Saccharomyces cerevisiae, S. uvarum, Candida utilis, and Kluyveromyces marxianus Exposed to AFB1, OTA, and ZEA

Autori
Jakopović, Željko ; Hanousek Čiča, Karla ; Mrvčić, Jasna ; Pucić, Irina ; Čanak, Iva ; Frece, Jadranka ; Pleadin, Jelka ; Stanzer, Damir ; Zjalić, Slaven ; Markov, Ksenija

Izvornik
Food technology and biotechnology (1330-9862) 56 (2018), 2; 208-217

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Mycotoxins ; yeasts ; yeast growth ; yeast morphology ; fermentation ; FTIR

Sažetak
In this paper the effect of aflatoxin B1, ochratoxin A and zearalenon on morphology, growth parameters and metabolic activity of yeasts Saccharomyces cerevisiae, Saccharomyces uvarum, Candida utilis and Kluyveromyces marxianus was determined. The results showed that the three mycotoxins affected the morphology of all these yeasts, primarily the cell diameter, but not their final cell count. Fourier transform infrared spectroscopy showed that the yeast membranes bound the mycotoxins, C. utilis in particular. The cell membranes of most yeasts underwent denaturation, except S. uvarum exposed to ochratoxin A and zearalenone. In the early stage of fermentation, all mycotoxin-exposed yeasts had lower metabolic activity and biomass growth than controls, but fermentation products and biomass concentrations reached the control levels by the end of the fermentation, except for C. utilis exposed to 20 μg/mL of zearalenone. The adaptive response to mycotoxins suggests that certain yeasts could be used to control mycotoxin concentrations in the production of fermented food and beverages.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Hrvatski veterinarski institut, Zagreb,
Prehrambeno-biotehnološki fakultet, Zagreb,
Institut "Ruđer Bošković", Zagreb,
Sveučilište u Zadru

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


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