Jakopović Željko, Hanousek Čiča Karla, Mrvčić Jasna, Pucić Irina, Čanak Iva, Frece Jadranka, Pleadin Jelka, Stanzer Damir, Zjalić Slaven, Markov Ksenija
Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia.
Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia.
Food Technol Biotechnol. 2018 Jun;56(2):208-217. doi: 10.17113/ftb.56.02.18.5582.
In this paper the effect of aflatoxin B, ochratoxin A and zearalenon on morphology, growth parameters and metabolic activity of yeasts , , and 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, in particular. The cell membranes of most yeasts underwent denaturation, except 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 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.
本文测定了黄曲霉毒素B、赭曲霉毒素A和玉米赤霉烯酮对酵母、、和的形态、生长参数及代谢活性的影响。结果表明，这三种霉菌毒素影响了所有这些酵母的形态，主要是细胞直径，但不影响它们的最终细胞计数。傅里叶变换红外光谱表明，酵母细胞膜尤其能结合霉菌毒素。除暴露于赭曲霉毒素A和玉米赤霉烯酮的酵母外，大多数酵母的细胞膜发生了变性。在发酵早期，所有暴露于霉菌毒素的酵母的代谢活性和生物量生长均低于对照，但除暴露于20µg/mL玉米赤霉烯酮的酵母外，发酵产物和生物量浓度在发酵结束时达到了对照水平。对霉菌毒素的适应性反应表明，某些酵母可用于控制发酵食品和饮料生产中的霉菌毒素浓度。
