Removal of ochratoxin A from wine by yeast under mixed-strain fermentation conditions
In order to explore the ochratoxin A (OTA) reduction and mechanism from wine by native Saccharomyces cerevisiae (C) and mixed-strain fermentation, three non-S. cerevisiae strains (N, I, K) were combined for mixed fermentation, and the OTA removal efficiency by different yeast combinations in wine wa...
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Editorial Department of China Brewing
2024-08-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-8-38.pdf |
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| author | LIU Yuanyuan, LIU Yihui, LI Qiang, LI Hua, LIU Manshun, WANG Hua |
| author_facet | LIU Yuanyuan, LIU Yihui, LI Qiang, LI Hua, LIU Manshun, WANG Hua |
| author_sort | LIU Yuanyuan, LIU Yihui, LI Qiang, LI Hua, LIU Manshun, WANG Hua |
| collection | DOAJ |
| description | In order to explore the ochratoxin A (OTA) reduction and mechanism from wine by native Saccharomyces cerevisiae (C) and mixed-strain fermentation, three non-S. cerevisiae strains (N, I, K) were combined for mixed fermentation, and the OTA removal efficiency by different yeast combinations in wine was compared. The mechanism of OTA removal by yeast was investigated through the characteristics of yeast cell and intracellular products. The results showed that the 4 strains of yeast had better OTA tolerance, and the OTA removal rate in mixed fermentation C-K group (24.09%) was significantly higher than that in other groups (P<0.05). The OTA content of the four groups of red wines (C, C-N, C-I, C-K) was in the safe range after brewing, and the OTA content of the main fermentation stage changed the most (47.41%-63.02%), followed by the separation of skin residue and aging. Due to the cell wall of S. cerevisiae C was thicker (192.76 nm) and the adsorption capacity of OTA was strong, the OTA removal rate of S. cerevisiae C was 63.02% during single fermentation. This study investigated the removal of OTA from wine by domestic yeast and mixed- strains fermentation, which provided a reference for controlling OTA content in wine. |
| format | Article |
| id | doaj-art-2999c5c3e2fc4813a3562ea30064e3e1 |
| institution | OA Journals |
| issn | 0254-5071 |
| language | English |
| publishDate | 2024-08-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-2999c5c3e2fc4813a3562ea30064e3e12025-08-20T02:11:05ZengEditorial Department of China BrewingZhongguo niangzao0254-50712024-08-01438384410.11882/j.issn.0254-5071.2024.08.007Removal of ochratoxin A from wine by yeast under mixed-strain fermentation conditionsLIU Yuanyuan, LIU Yihui, LI Qiang, LI Hua, LIU Manshun, WANG Hua01. College of Wine, Northwest A&F University, Yangling 712100, China; ;2. Ningxia Hui Autonomous Region Food Testing and Research Institute, Yinchuan 750001, ChinaIn order to explore the ochratoxin A (OTA) reduction and mechanism from wine by native Saccharomyces cerevisiae (C) and mixed-strain fermentation, three non-S. cerevisiae strains (N, I, K) were combined for mixed fermentation, and the OTA removal efficiency by different yeast combinations in wine was compared. The mechanism of OTA removal by yeast was investigated through the characteristics of yeast cell and intracellular products. The results showed that the 4 strains of yeast had better OTA tolerance, and the OTA removal rate in mixed fermentation C-K group (24.09%) was significantly higher than that in other groups (P<0.05). The OTA content of the four groups of red wines (C, C-N, C-I, C-K) was in the safe range after brewing, and the OTA content of the main fermentation stage changed the most (47.41%-63.02%), followed by the separation of skin residue and aging. Due to the cell wall of S. cerevisiae C was thicker (192.76 nm) and the adsorption capacity of OTA was strong, the OTA removal rate of S. cerevisiae C was 63.02% during single fermentation. This study investigated the removal of OTA from wine by domestic yeast and mixed- strains fermentation, which provided a reference for controlling OTA content in wine.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-8-38.pdfnative saccharomyces cerevisiae|fermentation|wine|ochratoxin a removal |
| spellingShingle | LIU Yuanyuan, LIU Yihui, LI Qiang, LI Hua, LIU Manshun, WANG Hua Removal of ochratoxin A from wine by yeast under mixed-strain fermentation conditions Zhongguo niangzao native saccharomyces cerevisiae|fermentation|wine|ochratoxin a removal |
| title | Removal of ochratoxin A from wine by yeast under mixed-strain fermentation conditions |
| title_full | Removal of ochratoxin A from wine by yeast under mixed-strain fermentation conditions |
| title_fullStr | Removal of ochratoxin A from wine by yeast under mixed-strain fermentation conditions |
| title_full_unstemmed | Removal of ochratoxin A from wine by yeast under mixed-strain fermentation conditions |
| title_short | Removal of ochratoxin A from wine by yeast under mixed-strain fermentation conditions |
| title_sort | removal of ochratoxin a from wine by yeast under mixed strain fermentation conditions |
| topic | native saccharomyces cerevisiae|fermentation|wine|ochratoxin a removal |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-8-38.pdf |
| work_keys_str_mv | AT liuyuanyuanliuyihuiliqianglihualiumanshunwanghua removalofochratoxinafromwinebyyeastundermixedstrainfermentationconditions |