Mycotoxins are toxic metabolites produced by various genera of fungi. Fungi belonging to species of the genera Aspergillus and Penicillium are the main source of ochratoxin A (OTA) in wine. The reduction of OTA in must and wine has been studied using physical, chemical, and biological technologies. In this paper, we report on the capacity of different cultures isolated from Tempranillo winegrapes contaminated with fungus to degrade OTA in tryptic soy broth (TSB) medium at pH 3.5 and 6.5. We studied the interaction between OTA and four isolates during alcoholic fermentation of red wine. This study showed that microorganism isolates reduced the content of OTA in TSB medium and in the wine experiment system. The bacterium Lactobacillus rhamnosus exhibited the greatest mean reduction of OTA in TSB medium at both pH values (55%). During the wine fermentation, the yeast Metschnikowia pulcherrima showed the most reduction of OTA (34%). Liquid chromatography with tandem mass spectrometry was used to identify OTA degradation products, particularly α-OTA (m/z = 257) and the sodium adduct of α-OTA with the loss of the coumarin group (m/z = 170). The presence of OTA in must and wines is a problem for food safety. The use of lactic acid bacteria and yeasts during the winemaking process presents an interesting practical solution.

中文翻译：

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葡萄酒系统中从丹魄葡萄中分离的微生物转化赭曲霉毒素 A

霉菌毒素是由各种真菌属产生的有毒代谢物。属于曲霉属和青霉属的真菌是葡萄酒中赭曲霉毒素 A (OTA) 的主要来源。已经使用物理、化学和生物技术研究了葡萄汁和葡萄酒中 OTA 的减少。在本文中，我们报告了从被真菌污染的丹魄葡萄中分离的不同培养物在 pH 3.5 和 6.5 的胰蛋白酶大豆肉汤 (TSB) 培养基中降解 OTA 的能力。我们研究了红酒酒精发酵过程中 OTA 与四种分离株之间的相互作用。该研究表明，微生物分离物降低了 TSB 培养基和葡萄酒实验系统中 OTA 的含量。鼠李糖乳杆菌在 TSB 培养基中在两个 pH 值下均表现出最大的平均 OTA 降低 (55%)。在葡萄酒发酵过程中，酵母 Metschnikowia pulcherrima 的 OTA 减少最多 (34%)。液相色谱串联质谱法用于鉴定 OTA 降解产物，特别是 α-OTA (m/z = 257) 和 α-OTA 的钠加合物，失去香豆素基团 (m/z = 170)。葡萄汁和葡萄酒中 OTA 的存在是食品安全的一个问题。在酿酒过程中使用乳酸菌和酵母是一个有趣的实用解决方案。葡萄汁和葡萄酒中 OTA 的存在是食品安全的一个问题。在酿酒过程中使用乳酸菌和酵母是一个有趣的实用解决方案。葡萄汁和葡萄酒中 OTA 的存在是食品安全的一个问题。在酿酒过程中使用乳酸菌和酵母是一个有趣的实用解决方案。