کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4363555 | 1301562 | 2006 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of yeast strain on ochratoxin A content during fermentation of white and red must
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
The aim of this work was to examine whether the yeast strains, responsible for alcoholic fermentation, have an influence on the concentration of ochratoxin A (OTA) in wine. Before the fermentation, OTA was added to musts up to a concentration of about 2 μg/l. OTA content was determined in white and red wines resulting from respective musts and in methanolic extract of the yeast lees (MEL). Data showed a significant reduction of OTA at the end of alcoholic fermentation. However, depending on the yeast strain involved in the fermentation, there was a difference in the content of OTA in the wines. The percentage of OTA removal during the fermentation was between 46.83% and 52.16% in white wine and between 53.21% and 70.13% in red wine. The absence of degradation products suggested an adsorption mechanism. OTA concentration in MEL resulting from red must fermentation was higher than in white. A significant amount of OTA was not recovered either from wine or from MEL.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Microbiology - Volume 23, Issue 5, August 2006, Pages 411-417
Journal: Food Microbiology - Volume 23, Issue 5, August 2006, Pages 411-417
نویسندگان
Francesca Cecchini, Massimo Morassut, Emilia Garcia Moruno, Rocco Di Stefano,