Kinetics and mathematics modeling of ochratoxin a detoxification in maize dough by Lacticaseibacillus casei subs. casei subjected to continuous and pulsed ultrasound

Metaproteomics revealing microbial diversity and activity in the spontaneous fermentation of maize dough

Maize was spontaneously fermented and metaproteomic analysis was performed on the maize dough to investigate the profile of microbial communities. pH decreased (5.36, 4.44, and 4.42 after 24, 72, and 12 h), while lactic acid increased (0.03, 0.2, and 0.31 after 24, 72, and 120 h).The number of lactic acid bacteria (179 × 106 CFU/g) and mesophilic bacteria (213 × 106 CFU/g) was high. Based on metaproteomic analysis, Actinobacteria, Proteobacteria, and Firmicutes phyla dominated the fermentation medium, and the Actinobacteria was associated with the matrix of maize during starch degradation. Fermentation parameters (pH, lactic acid and titratable sugar) were considered to be regulated during the first 24 h of the fermentation process for ensure the microbiological safety of maize dough. Assuming that metaproteomics as culture-free methods can be an excellent tool for find mechanisms for faster optimization of a new product, is indeed a good tool for investigating fermentative microbiota.

Bio-control on the contamination of Ochratoxin A in food: Current research and future prospects

Ochratoxin A (OTA) is a secondary metabolite of several fungi and widely exists in various species of foods. The establishment of effective methods for OTA reduction is a key measure to ensure food processing and human health. This article reviews the current research of OTA reduction by biological approaches, summarizes the characteristics and efficiency of them, and evaluates the transformation pathways and metabolites safety of each degradation technology. The shortcomings of various methods are pointed out and future prospects are also proposed. Biological methods are the most promising approaches for OTA control. The defect of them is the long processing time and the growth of microbial cells may affect the product quality. Therefore, the control of OTA contamination should be conducted according to the food processing and their product types. Besides, it is significant for the exploitation of new strains, enzyme and novel adsorbents.