Comparative Evaluation of the Capacity of Commercial and Autochthonous Saccharomyces cerevisiae Strains to Remove Ochratoxin A from Natural and Synthetic Grape Juices

Islem Dammak ^{1, 2}

Norah Salem Alsaiari ³

Imene Fhoula ⁴

Amari Abdelfattah ^{5, 6}

Zohra Hamdi ⁷

Mnasser Hassouna ¹

Faouzi Ben Rebah ⁸

Tahar Mechichi ²

Salma Lasram ⁷

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Laboratory of Technological Innovation and Food Security LR22-AGR01, Higher School of Food Industries of Tunisia (ESIAT), University of Carthage, Tunis 1003, Tunisia |

Laboratory of Biochemistry and Enzymatic Engineering of Lipases, National Engineering School of Sfax (ENIS), University of Sfax, Sfax 3000, Tunisia

Department of Chemistry, College of Science, Princess Nourah bint Abdulrahman University, P.O. BOX 84428, Riyadh 11671, Saudi Arabia |

⁴

Laboratory of Microorganisms and Actives Biomolecules, Faculty of Sciences of Tunis, University of Tunis El Manar, Tunis 2092, Tunisia |

⁵

Department of Chemical Engineering, College of Engineering, King Khalid University, Abha 61411, Saudi Arabia |

⁶

Research Laboratory of Processes, Energetics, Environment and Electrical Systems, Department of Chemical Engineering & Processes, National School of Engineers, Gabes University, Gabes 6072, Tunisia |

⁷

Laboratory of Molecular Physiology of Plants, Center of Biotechnology of Borj Cedria (CBBC), BP 901, Hammam-Lif 2050, Tunisia |

⁸

Higher Institute of Biotechnology of Sfax, University of Sfax, Sfax 3000, Tunisia

Publication type: Journal Article

Publication date: 2022-07-07

MDPI

Journal: Toxins

scimago Q1

SJR: 0.882

CiteScore: 7.5

Impact factor: 3.9

ISSN: 20726651

DOI: 10.3390/toxins14070465

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PubMed ID: 35878203

Health, Toxicology and Mutagenesis

Toxicology

Abstract

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.

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