期刊
FOOD CONTROL
卷 21, 期 6, 页码 935-941出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2009.12.015
关键词
Ochratoxin A removal; Oenococcus oeni; Food safety
资金
- FEDER
- Spanish Ministry of Science and Innovation [AGL-2004-07549-CO5-02/ALI, AGL2007-66416-CO5-01/ALI]
- Valencian Government [ACOMP/2007/155]
The Study focused on the changes in bacterial population, malolactic fermentation and ochratoxin A (OTA) levels in cultures of Oenococcus oeni performed in synthetic medium supplemented with ethanol and OTA. Growth was better in cultures containing 5% ethanol and was not observed in cultures containing 15% ethanol. The OTA removal ability of O. oeni depended on ethanol and initial OTA levels. The highest toxin removal percentage was observed in cultures containing 5% ethanol and 2 mu g OTA/l. In ethanol containing medium part of OTA was not sorbed by O. oeni and remained in the liquid medium. Thus, it cannot efficiently eliminate OTA in acidic ethanol-containing beverages, such as wine. The effect of ethanol on the OTA removal ability of O. oeni is described for the first time. (C) 2010 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据