Inhibition of ochratoxin A production of Aspergillus carbonarius by yeast species

Isil Var, Zerrin Erginkaya and Bulent Kabak
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Isil Var: Department of Food Engineering, Agricultural Faculty, Cukurova University, Adana, Turkey
Zerrin Erginkaya: Department of Food Engineering, Agricultural Faculty, Cukurova University, Adana, Turkey
Bulent Kabak: Department of Food Engineering, Faculty of Engineering, Hitit University, Corum, Turkey

Czech Journal of Food Sciences, 2011, vol. 29, issue 3, 291-297

Abstract: A total of 21 yeast strains isolated from wine-grapes of Turkey were screened for their ability to inhibit ochratoxin A (OTA) accumulation by Aspergillus carbonarius in both yeast extract sucrose (YES) broth and grape juice. In monoculture, A. carbonarius produced a mean level of 39.03 µg/l and 21.32 µg/l OTA when grown in YES medium and grape juice, respectively. However, its ability to produce OTA in YES medium was greatly reduced in the presence of yeast strains except for Candida lusitaniae E2, Kloeckera spp. E4, and Rhodotorula glutinis D6. The percentage of inhibition of OTA production in YES medium ranged between 4.67% and 99.87%. Similarly, OTA production was inhibited in grape juice by more than 50% in the presence of yeast strains apart from Candida famata E6, R. glutinis, C. famata O3, Kloeckera spp. B3, and C. lusitaniae D9. The present study highlights the potential use of yeast isolates in the biocontrol of ochratoxin A-producing A. carbonarius.

Keywords: ochratoxin A; Aspergillus carbonarius; inhibition; yeast; biocontrol (search for similar items in EconPapers)
Date: 2011
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:29:y:2011:i:3:id:179-2009-cjfs

DOI: 10.17221/179/2009-CJFS

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