Comparative Evaluation of the Capacity of Commercial and Autochthonous <i>Saccharomyces cerevisiae</i> Strains to Remove Ochratoxin A from Natural and Synthetic Grape Juices
Islem Dammak,
Norah Salem Alsaiari,
Imene Fhoula,
Abdelfattah Amari,
Zohra Hamdi,
Mnasser Hassouna,
Faouzi Ben Rebah,
Tahar Mechichi,
Salma Lasram
Affiliations
Islem Dammak
Laboratory of Technological Innovation and Food Security LR22-AGR01, Higher School of Food Industries of Tunisia (ESIAT), University of Carthage, Tunis 1003, Tunisia
Norah Salem Alsaiari
Department of Chemistry, College of Science, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia
Imene Fhoula
Laboratory of Microorganisms and Actives Biomolecules, Faculty of Sciences of Tunis, University of Tunis El Manar, Tunis 2092, Tunisia
Abdelfattah Amari
Department of Chemical Engineering, College of Engineering, King Khalid University, Abha 61411, Saudi Arabia
Zohra Hamdi
Laboratory of Molecular Physiology of Plants, Center of Biotechnology of Borj Cedria (CBBC), BP 901, Hammam-Lif 2050, Tunisia
Mnasser Hassouna
Laboratory of Technological Innovation and Food Security LR22-AGR01, Higher School of Food Industries of Tunisia (ESIAT), University of Carthage, Tunis 1003, Tunisia
Faouzi Ben Rebah
Higher Institute of Biotechnology of Sfax, University of Sfax, Sfax 3000, Tunisia
Tahar Mechichi
Laboratory of Biochemistry and Enzymatic Engineering of Lipases, National Engineering School of Sfax (ENIS), University of Sfax, Sfax 3000, Tunisia
Salma Lasram
Laboratory of Molecular Physiology of Plants, Center of Biotechnology of Borj Cedria (CBBC), BP 901, Hammam-Lif 2050, Tunisia
In this paper, we assessed the ability of two strains of Saccharomyces cerevisiae, in viable and dead forms, to remove ochratoxin A (OTA) from an artificially contaminated synthetic grape juice medium (SGM) (10 µg OTA/L) and a naturally contaminated grape juice (6.64 µg OTA/L). The first strain, named Levulin FB, is a commercial yeast used in making wine. The second, named SC5, is an autochthonous strain isolated from table grapes. OTA concentrations in juices before and after their contact with yeast cells were assessed. A significant decrease in OTA level (p < 0.05) in the SGM medium and in the natural grape juice was observed after 1 h of adding yeast cells (20 g/L) in viable and heat-treated forms. It was inferred that the dead forms of the two strains were more able to eliminate OTA than their viable forms in both media. This study demonstrates the potential application of an autochthonous yeast for the natural decontamination of grape juice from fungal toxins.
