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Bibliographic record number: 947979

Journal

Authors: Jakopović, Željko; Hanousek Čiča, Karla; Mrvčić, Jasna; Pucić, Irina; Čanak, Iva; Frece, Jadranka; Pleadin, Jelka; Stanzer, Damir; Zjalić, Slaven; Markov, Ksenija
Title: Properties and Fermentation Activity of Industrial Yeasts Saccharomyces cerevisiae, S. uvarum, Candida utilis, and Kluyveromyces marxianus Exposed to AFB1, OTA, and ZEA
Source: Food technology and biotechnology (1330-9862) 56 (2018), 2; 208-217
Paper type: article
Keywords: mycotoxins ; yeasts ; yeast growth ; yeast morphology ; fermentation ; FTIR
Abstract:
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.
Original language: ENG
Citation databases: Current Contents Connect (CCC)
Scopus
SCI-EXP, SSCI i/ili A&HCI
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Category: Znanstveni
Research fields:
Biotechnology,Food processing technology
URL: http://fulir.irb.hr/4123/
https://hrcak.srce.hr/203488
https://www.ftb.com.hr/current-issue/167-volume-56-issue-no-2/1540-properties-and-fermentation-activity-of-industrial-yeasts-saccharomyces-cerevisiae-s-uvarum-candida-utilis-and-kluyveromyces-marxianus-exposed-to-afb1-ota-and-zea
Broj citata:
Altmetric:
DOI: 10.17113/ftb.56.02.18.5582
URL cjelovitog rada:
Google Scholar: Properties and Fermentation Activity of Industrial Yeasts Saccharomyces cerevisiae, S. uvarum, Candida utilis, and Kluyveromyces marxianus Exposed to AFB1, OTA, and ZEA
Contrib. to CROSBI by: Jasna Mrvčić (jmrvcic@pbf.hr), 14. Srp. 2018. u 19:23 sati



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