Effects of Aging and Heat Treatment on Whole Yeast Cells and Yeast Cell Walls and on Adsorption of Ochratoxin A in a Wine Model System
Authors: Nunez, Y. P.; Pueyo, E.; Carrascosa, A. V.; Martínez-Rodríguez, A. J.
Source: Journal of Food Protection®, Number 7, July 2008, pp. 1320-1525 , pp. 1496-1499(4)
Abstract:A wine model was evaluated to determine the influence of aging on the ability of whole yeast cells (WY) and yeast cell walls (YCW) to remove ochratoxin A (OTA). Aging and autolysis were monitored for 214 h in the model wine. The original concentration of OTA in the model wine was 10 μg/liter, and WY and YCW were added at a final concentration of 1 g/liter. YCW mannoproteins were involved in the removal of OTA from the model wine through adsorption mechanisms. Aging affected the capacity of WY to remove OTA, but YCW removal capacity remained constant during aging. A previous heat treatment (85°C for 10 min) of WY and YCW increased their removal capacity and increased the efficiency of the decontamination process.
Document Type: Research Article
Affiliations: Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain
Publication date: July 2008
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