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Liu G, Serikawa J, Okutsu K, Yoshizaki Y, Futagami T, Tamaki H, Takamine K. Impact of fermentation temperature on the quality and sensory characteristics of imo‐shochu. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Genqiao Liu
- The United Graduate School of Agricultural Sciences Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
| | - Juna Serikawa
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
| | - Kayu Okutsu
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
| | - Yumiko Yoshizaki
- The United Graduate School of Agricultural Sciences Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
| | - Taiki Futagami
- The United Graduate School of Agricultural Sciences Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
| | - Hisanori Tamaki
- The United Graduate School of Agricultural Sciences Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
| | - Kazunori Takamine
- The United Graduate School of Agricultural Sciences Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
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Anti-Contamination Strategies for Yeast Fermentations. Microorganisms 2020; 8:microorganisms8020274. [PMID: 32085437 PMCID: PMC7074673 DOI: 10.3390/microorganisms8020274] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 02/10/2020] [Accepted: 02/16/2020] [Indexed: 01/07/2023] Open
Abstract
Yeasts are very useful microorganisms that are used in many industrial fermentation processes such as food and alcohol production. Microbial contamination of such processes is inevitable, since most of the fermentation substrates are not sterile. Contamination can cause a reduction of the final product concentration and render industrial yeast strains unable to be reused. Alternative approaches to controlling contamination, including the use of antibiotics, have been developed and proposed as solutions. However, more efficient and industry-friendly approaches are needed for use in industrial applications. This review covers: (i) general information about industrial uses of yeast fermentation, (ii) microbial contamination and its effects on yeast fermentation, and (iii) currently used and suggested approaches/strategies for controlling microbial contamination at the industrial and/or laboratory scale.
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Jakopović Ž, Hanousek Čiča K, Mrvčić J, Pucić I, Čanak I, Frece J, Pleadin J, Stanzer D, Zjalić S, Markov K. Properties and Fermentation Activity of Industrial Yeasts Saccharomyces cerevisiae, S. uvarum, Candida utilis and Kluyveromyces marxianus Exposed to AFB 1, OTA and ZEA. Food Technol Biotechnol 2018; 56:208-217. [PMID: 30228795 DOI: 10.17113/ftb.56.02.18.5582] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
Abstract
In this paper the effect of aflatoxin B1, ochratoxin A and zearalenon on morphology, growth parameters and metabolic activity of yeasts Saccharomyces cerevisiae, Saccharomyces uvarum, Candida utilis and Kluyveromyces marxianus was determined. The results showed that the three mycotoxins affected the morphology of all these yeasts, primarily the cell diameter, but not their final cell count. Fourier transform infrared spectroscopy showed that the yeast membranes bound the mycotoxins, C. utilis in particular. The cell membranes of most yeasts underwent denaturation, except S. uvarum exposed to ochratoxin A and zearalenone. In the early stage of fermentation, all mycotoxin-exposed yeasts had lower metabolic activity and biomass growth than controls, but fermentation products and biomass concentrations reached the control levels by the end of the fermentation, except for C. utilis exposed to 20 µg/mL of zearalenone. The adaptive response to mycotoxins suggests that certain yeasts could be used to control mycotoxin concentrations in the production of fermented food and beverages.
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Affiliation(s)
- Željko Jakopović
- Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Karla Hanousek Čiča
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Jasna Mrvčić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Irina Pucić
- Department of Materials Chemistry, Ruđer Bošković Institute, Bijenička cesta 54, HR-10000 Zagreb, Croatia
| | - Iva Čanak
- Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Jadranka Frece
- Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Jelka Pleadin
- Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska cesta 143, HR-10000 Zagreb, Croatia
| | - Damir Stanzer
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Slaven Zjalić
- Department of Ecology, Agronomy and Aquaculture, University of Zadar, M. Pavlinovića 1, HR-23000 Zadar, Croatia
| | - Ksenija Markov
- Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
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Pascari X, Ramos AJ, Marín S, Sanchís V. Mycotoxins and beer. Impact of beer production process on mycotoxin contamination. A review. Food Res Int 2017; 103:121-129. [PMID: 29389598 DOI: 10.1016/j.foodres.2017.07.038] [Citation(s) in RCA: 65] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2017] [Revised: 07/14/2017] [Accepted: 07/16/2017] [Indexed: 10/18/2022]
Abstract
Beer is the most consumed alcoholic beverage in the world. Its contamination with mycotoxins is of public health concern, especially for heavy drinkers. Beer production implies a variety of operations which might impact the initial level of mycotoxins in a positive or negative way. The complexity of these operations do not give to the brewer a complete control on chemical and biochemical reactions that take place in the batch, but the knowledge about mycotoxin properties can help in identifying the operations decreasing their level in foodstuffs and in the development of mitigation strategies. This review discusses available data about mycotoxin evolution during malting and brewing process. The operations that may lead to a decrease in mycotoxin load are found to be steeping, kilning, roasting, fermentation and stabilization operations applied over the process (e.g. clarification). Also, other general decontamination strategies usually employed in food industry, such as hot water treatment of barley, ozonation or even the use of lactic acid bacteria starter cultures during malting or fermentation are considered.
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Affiliation(s)
- Xenia Pascari
- Applied Mycology Unit, Food Technology Department, University of Lleida, UTPV-XaRTA, Agrotecnio, Av. Rovira Roure 191, 25198 Lleida, Spain
| | - Antonio J Ramos
- Applied Mycology Unit, Food Technology Department, University of Lleida, UTPV-XaRTA, Agrotecnio, Av. Rovira Roure 191, 25198 Lleida, Spain
| | - Sonia Marín
- Applied Mycology Unit, Food Technology Department, University of Lleida, UTPV-XaRTA, Agrotecnio, Av. Rovira Roure 191, 25198 Lleida, Spain
| | - Vicente Sanchís
- Applied Mycology Unit, Food Technology Department, University of Lleida, UTPV-XaRTA, Agrotecnio, Av. Rovira Roure 191, 25198 Lleida, Spain.
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Galarza-Seeber R, Latorre JD, Bielke LR, Kuttappan VA, Wolfenden AD, Hernandez-Velasco X, Merino-Guzman R, Vicente JL, Donoghue A, Cross D, Hargis BM, Tellez G. Leaky Gut and Mycotoxins: Aflatoxin B1 Does Not Increase Gut Permeability in Broiler Chickens. Front Vet Sci 2016; 3:10. [PMID: 26913286 PMCID: PMC4753465 DOI: 10.3389/fvets.2016.00010] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2015] [Accepted: 02/01/2016] [Indexed: 12/12/2022] Open
Abstract
Previous studies conducted in our laboratory have demonstrated that intestinal barrier function can be adversely affected by diet ingredients or feed restriction, resulting in increased intestinal inflammation-associated permeability. Two experiments were conducted in broilers to evaluate the effect of three concentrations of Aflatoxin B1 (AFB1; 2, 1.5, or 1 ppm) on gastrointestinal leakage and liver bacterial translocation (BT). In experiment 1, 240 day-of-hatch male broilers were allocated in two groups, each group had six replicates of 20 chickens (n = 120/group): Control feed or feed + 2 ppm AFB1. In experiment 2, 240 day-of-hatch male broilers were allocated in three groups, each group had five replicates of 16 chickens (n = 80/group): Control feed; feed + 1 ppm AFB1; or feed + 1.5 ppm AFB1. In both experiments, chickens were fed starter (days 1-7) and grower diets (days 8-21) ad libitum and performance parameters were evaluated every week. At day 21, all chicks received an oral gavage dose of FITC-d (4.16 mg/kg) 2.5 h before collecting blood samples to evaluate gastrointestinal leakage of FITC-d. In experiment 2, a hematologic analysis was also performed. Liver sections were aseptically collected and cultured using TSA plates to determine BT. Cecal contents were collected to determine total colony-forming units per gram of Gram-negative bacteria, lactic acid bacteria (LAB), or anaerobes by plating on selective media. In experiment 2, liver, spleen, and bursa of Fabricius were removed to determine organ weight ratio, and also intestinal samples were obtained for morphometric analysis. Performance parameters, organ weight ratio, and morphometric measurements were significantly different between Control and AFB1 groups in both experiments. Gut leakage of FITC-d was not affected by the three concentrations of AFB1 evaluated (P > 0.05). Interestingly, a significant reduction in BT was observed in chickens that received 2 and 1 ppm AFB1. An increase (P < 0.05) in total aerobic bacteria, total Gram negatives, and total LAB were observed in chickens fed with 2 and 1.5 ppm of AFB1 when compared with Control and 1 ppm chickens. The integrity of gut epithelial barrier was not compromised after exposure to the mycotoxin.
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Affiliation(s)
| | - Juan D Latorre
- Department of Poultry Science, University of Arkansas , Fayetteville, AR , USA
| | - Lisa R Bielke
- Department of Animal Sciences, The Ohio State University , Columbus, OH , USA
| | - Vivek A Kuttappan
- Department of Poultry Science, University of Arkansas , Fayetteville, AR , USA
| | - Amanda D Wolfenden
- Department of Poultry Science, University of Arkansas , Fayetteville, AR , USA
| | - Xochitl Hernandez-Velasco
- Departamento de Medicina y Zootecnia de Aves, Facultad de Medicina Veterinaria y Zootecnia, Universidad Nacional Autónoma de México , Mexico City , Mexico
| | - Ruben Merino-Guzman
- Departamento de Medicina y Zootecnia de Aves, Facultad de Medicina Veterinaria y Zootecnia, Universidad Nacional Autónoma de México , Mexico City , Mexico
| | | | - Annie Donoghue
- Poultry Production and Product Safety Research Unit, USDA Agricultural Research Service, Poultry Science Center, University of Arkansas , Fayetteville, AR , USA
| | - David Cross
- Department of Poultry Science, University of Arkansas , Fayetteville, AR , USA
| | - Billy M Hargis
- Department of Poultry Science, University of Arkansas , Fayetteville, AR , USA
| | - Guillermo Tellez
- Department of Poultry Science, University of Arkansas , Fayetteville, AR , USA
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Pfliegler WP, Pusztahelyi T, Pócsi I. Mycotoxins - prevention and decontamination by yeasts. J Basic Microbiol 2015; 55:805-18. [DOI: 10.1002/jobm.201400833] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2014] [Accepted: 01/12/2015] [Indexed: 11/08/2022]
Affiliation(s)
- Walter P. Pfliegler
- Department of Genetics and Applied Microbiology; Faculty of Science and Technology; University of Debrecen; Debrecen Hungary
- Department of Biotechnology and Microbiology; Faculty of Science and Technology; University of Debrecen; Debrecen Hungary
- Postdoctoral Fellowship Programme of the Hungarian Academy of Sciences (MTA); Hungary
| | - Tünde Pusztahelyi
- Faculty of Agricultural and Food Sciences and Environmental Management; Central Laboratory; University of Debrecen; Debrecen Hungary
| | - István Pócsi
- Department of Biotechnology and Microbiology; Faculty of Science and Technology; University of Debrecen; Debrecen Hungary
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Yunus AW, Razzazi-Fazeli E, Bohm J. Aflatoxin B(1) in affecting broiler's performance, immunity, and gastrointestinal tract: a review of history and contemporary issues. Toxins (Basel) 2011; 3:566-90. [PMID: 22069726 PMCID: PMC3202846 DOI: 10.3390/toxins3060566] [Citation(s) in RCA: 189] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2011] [Revised: 05/11/2011] [Accepted: 05/16/2011] [Indexed: 11/16/2022] Open
Abstract
Aflatoxin B(1) is a common contaminant of poultry feeds in tropical and subtropical climates. Research during the last five decades has well established the negative effects of the mycotoxin on health of poultry. However, the last ten years of relevant data have accentuated the potential of low levels of aflatoxin B(1) to deteriorate broiler performance. In this regard, any attempt to establish a dose-effect relationship between aflatoxin B(1) level and broiler performance is also complicated due to differences in types of broilers and length of exposure to the mycotoxin in different studies. Contrary to the prevalent notion regarding literature saturation with respect to aflatoxicosis of chicken, many areas of aflatoxicosis still need to be explored. Literature regarding effects of the mycotoxin on the gastrointestinal tract in this regard is particular scanty and non-conclusive. In addition to these issues, the metabolism of aflatoxin B(1) and recently proposed hypotheses regarding biphasic effects of the mycotoxin in broilers are briefly discussed.
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Affiliation(s)
- Agha W. Yunus
- Institute of Animal Nutrition, University of Veterinary Medicine Vienna, A-1210 Vienna, Austria;
| | - E. Razzazi-Fazeli
- VetCore Facility for Research, Proteomics Unit, University of Veterinary Medicine Vienna, A-1210 Vienna, Austria;
| | - Josef Bohm
- Institute of Animal Nutrition, University of Veterinary Medicine Vienna, A-1210 Vienna, Austria;
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Reiss J. Influence of Fusarium and Myrothecium mycotoxins on dehydrogenase activity of Saccharomyces cerevisiae. Mycopathologia 1983; 81:187-9. [PMID: 6225024 DOI: 10.1007/bf00436826] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
The Fusarium and Myrothecium mycotoxins roridin A, diacetoxyscirpenol, verrucarin A, T-2 toxin and zearalenone (10(-2) and 10(-3) mg/ml) inhibit the unspecific dehydrogenase activity of baker's yeast (Saccharomyces cerevisiae) in vivo. The action of these toxins is in the same order as that of aflatoxin B1. It is suggested that at least the trichothecenes decrease the dehydrogenase activity by an interaction with thiol groups of the active center of the enzymes.
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Bhatnagar RK, Ahmad S, Mukerji KG, Venkitasubramanian TA. Role of blastospores in protecting Aspergillus parasiticus NRRL 3240 from high levels of aflatoxins. Appl Environ Microbiol 1982; 44:579-82. [PMID: 7138001 PMCID: PMC242061 DOI: 10.1128/aem.44.3.579-582.1982] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023] Open
Abstract
The role of blastospores in the protection of Aspergillus parasiticus from high levels of aflatoxins was studied. The strain protects itself from aflatoxicity by forming thick-walled blastospores. The formation of blastospores was not observed under conditions of reduced aflatoxin formation, e.g., under zinc and asparagine deficiencies. The germination of blastospores coincided with an increase in the specific activity of glutamate dehydrogenase (NADP) and a simultaneous decrease in the specific aflatoxin production.
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Moss M, Badii F. Effect of Rubratoxin B on growth, metabolism and morphology of Aspergillus niger. ACTA ACUST UNITED AC 1980. [DOI: 10.1016/s0007-1536(80)80001-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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