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标题：Properties and Fermentation Activity of Industrial Yeasts Saccharomyces cerevisiae, S. uvarum, Candida utilis and Kluyveromyces marxianus Exposed to AFB1, OTA and ZEA
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作者：Jakopović, Željko ; Hanousek Čiča, Karla ; Mrvčić, Jasna 等
期刊名称：Food Technology and Biotechnology
印刷版ISSN：1330-9862
电子版ISSN：1334-2606
出版年度：2018
卷号：56
期号：2
页码：208-217
DOI：10.17113/ftb.56.02.18.5582
语种：English
出版社：Sveuciliste u Zagrebu - Faculty of Food
摘要：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.
关键词：mycotoxins; yeasts; yeast growth; yeast morphology; fermentation; FTIR