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Application of yeasts and yeast derivatives for the biological control of toxigenic fungi and their toxic metabolites
Environmental Technology & Innovation ( IF 3.356 ) Pub Date : 2021-02-22 , DOI: 10.1016/j.eti.2021.101447
Zahoor Ul Hassan; Roda Al Thani; Fathy A. Atia; Mohammed Alsafran; Quirico Migheli; Samir Jaoua

Mycotoxins, the metabolites of toxigenic fungi are important contaminants of food and agriculture industry throughout the world. Among the different strategies to minimize the mycotoxins synthesis and decontamination of food; yeasts and their derivatives are used as efficient biological control agents. In this study, cell walls (CW) of six yeast strains; two commercial baking {Saccharomyces cerevisiae (Sc 1 and Sc2)}, two low-fermenting (Candida intermedia and Lachancea thermotolerans), and two non-fermenting (Cyberlindnera jadinii and Candida friedrichii) were explored to inhibit A. flavus growth, aflatoxin (AF) synthesis and remove mycotoxins from contaminated buffers (at pH 3, 5 and 7) and milk. The volatiles of non-fermenting yeasts showed a significant inhibitory effect on of A. flavus growth (up to 79%) and aflatoxin synthesis potential. The highest mycotoxins binding activities of Sc strains were noted against ochratoxin A (92%), AFB2 (66%), AFG2 (59%) and AFB1 (31%). The highest and lowest binding activities occurred at pH 7 and pH 3, respectively. On the other hand, all yeast CWs significantly (44%–54%) reduced aflatoxin M1 (AFM1) from contaminated milk. These results show clearly that yeasts (particularly Sc) can be used as efficient biocontrol and decontamination agents in food industry or the management of mycotoxin contamination.



中文翻译:

酵母和酵母衍生物在产毒真菌及其毒性代谢产物生物防治中的应用

霉菌毒素是产毒真菌的代谢产物,是全世界食品和农业的重要污染物。在最小化真菌毒素合成和食物污染的不同策略中;酵母及其衍生物被用作有效的生物防治剂。在这项研究中,六个酵母菌株的细胞壁(CW);研究了两种商业烘烤{ Saccharomyces cerevisiae(Sc 1和Sc2)},两种低度发酵(中间念珠菌耐热Lachancea耐热)和两种非发酵(Cyber​​linera jadiniiFriedrichii念珠菌)抑制黄曲霉。生长,黄曲霉毒素(AF)合成,并从受污染的缓冲液(pH 3、5和7)和牛奶中去除霉菌毒素。非发酵酵母的挥发物显示出对黄曲霉生长的显着抑制作用(高达79%)和黄曲霉毒素的合成潜力。Sc菌株对曲霉毒素A(92%),AFB2(66%),AFG2(59%)和AFB1(31%)的真菌毒素结合活性最高。最高和最低的结合活性分别发生在pH 7和pH 3。另一方面,所有酵母CW都显着(44%–54%)减少了受污染牛奶中的黄曲霉毒素M1(AFM1)。这些结果清楚地表明,酵母(特别是Sc)可以在食品工业或霉菌毒素污染的管理中用作有效的生物控制和去污剂。

更新日期:2021-02-22
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