6533b7dafe1ef96bd126d95f

RESEARCH PRODUCT

Ciclohexadespipeptide beauvericin degradation by different strains of Saccharomyces cerevisiae

Jordi MañesT. ZhouX.-z. LiAlberto RitieniGiuseppe Meca

subject

FusariumSpectrometry Mass Electrospray IonizationFood HandlingSaccharomyces cerevisiaeFood ContaminationLiquid mediumSaccharomyces cerevisiaeToxicologyZea mayschemistry.chemical_compoundSpecies SpecificityTandem Mass SpectrometryDepsipeptidesMycotoxinBiotransformationChromatography High Pressure LiquidSolanum tuberosumMycotoxinChromatographybiologyMolecular StructureHydrolysisProbioticsbeauvericinfood and beveragesStarchGeneral MedicineElectrochemical TechniquesMycotoxinsbiology.organism_classificationYeastBeauvericinPlant TuberschemistryFermentationSeedsDegradation (geology)FermentationFood Science

description

Abstract The interaction between the mycotoxin beauvericin (BEA) and 9 yeast strains of Saccharomyces cerevisiae named LO9, YE-2, YE5, YE-6, YE-4, A34, A17, A42 and A08 was studied. The biological degradations were carried out under aerobic conditions in the liquid medium of Potato Dextrose Broth (PDB) at 25 °C for 48 h and in a food/feed system composed of corn flour at 37 °C for 3 days, respectively. BEA present in fermented medium and corn flour was determined using liquid chromatography coupled to the mass spectrometry detector in tandem (LC–MS/MS) and the BEA degradation products produced during the fermentations were determined using the technique of the liquid chromatography coupled to a linear ion trap (LIT). Results showed that the S . cerevisiae strains reduced meanly the concentration of the BEA present in PDB by 86.2% and in a food system by 71.1%. All the S . cerevisiae strains used in this study showed a significant BEA reduction during the fermentation process employed.

yearjournalcountryeditionlanguage
2013-03-12
10.1016/j.fct.2013.06.010http://hdl.handle.net/11588/595304