Biodegradation of ochratoxin A by fungi isolated from grapes

被引:121
作者
Abrunhosa, L [1 ]
Serra, R [1 ]
Venâncio, A [1 ]
机构
[1] Univ Minho, Ctr Engn Biol, IBQF, P-4710057 Braga, Portugal
关键词
Alternaria; Aspergillus; Botrytis; Cladosporium; detoxification; grapes; ochratoxin A; Penicillium; wine;
D O I
10.1021/jf025747i
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Ochratoxin A is a mycotoxin present in several food products for which levels should be reduced. Chemical, physical, and biological methods have been proposed for the detoxification of mycotoxins, biological methods being the more promising ones. In this report, filamentous fungi isolated from Portuguese grapes were assessed for ochratoxin A degradation capabilities. It was observed that 51 of the 76 tested strains, predominantly aspergillus species, were able to degrade more than 80% of ochratoxin A added to the culture medium and that the most potent species (more than 95% of initial amount) were the black aspergilli, A. clavatus, A. ochraceus, A. versicolor, and A. wentfi. Other fungi frequently isolated from grapes, such as Altemaria, Botrytis, Cladosporium, and Penicillium, also showed significant degradation capabilities. It was observed that the compounds obtained from the degradation of ochratoxin A by black aspergilli and by A. ochraceus and A. wentli strains were different.
引用
收藏
页码:7493 / 7496
页数:4
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