Ochratoxin A removal in synthetic media by living and heat-inactivated cells of Oenococcus oeni isolated from wines
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0956-7135
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Mateo EM, Medina A, Valle-Algarra FM, et al., (2010) Ochratoxin A removal in synthetic media by living and heat-inactivated cells of Oenococcus oeni isolated from wines. Food Contol, Volume 21, Issue 1, January 2010, pp. 23-28
Abstract
The capacity of Oenococcus oeni to eliminate ochratoxin A (OTA) from synthetic media in different conditions was studied. Ten tested O. oeni strains removed OTA from the medium but with significant differences depending on the strain, incubation period, and initial OTA level in the medium. Mycotoxin reductions higher than 60% were recorded in 14-day cultures spiked with 2 mu g OTA/l. Toxin removal was independent of bacterial viability and culture medium composition. This is the first study carried out to study OTA removal dynamics by living and heat-inactivated cells of O. oeni. The results aim that this bacterium may be a very useful tool to control OTA in food and beverages. (C) 2009 Elsevier Ltd. All rights reserved.
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Ochratoxin A removal, Oenococcus oeni, Food safety
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This is the author’s version of a work that was accepted for publication in Food Contol. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Contol, Volume 21, Issue 1, January 2010, pp. 23-28 DOI:10.1016/j.foodcont.2009.03.012