Removal of ochratoxin A from wine by yeast under mixed-strain fermentation conditions
In order to explore the ochratoxin A(OTA)reduction and mechanism from wine by native Saccharomyces cerevisiae(C)and mixed-strain fermentation,three non-S.cerevisiae strains(N,I,K)were combined for mixed fermentation,and the OTA removal efficiency by different yeast com-binations in wine was compared.The mechanism of OTA removal by yeast was investigated through the characteristics of yeast cell and intracellular products.The results showed that the 4 strains of yeast had better OTA tolerance,and the OTA removal rate in mixed fermentation C-K group(24.09％)was significantly higher than that in other groups(P＜0.05).The OTA content of the four groups of red wines(C,C-N,C-I,C-K)was in the safe range after brewing,and the OTA content of the main fermentation stage changed the most(47.41％-63.02％),followed by the separation of skin residue and aging.Due to the cell wall of S.cerevisiae C was thicker(192.76 nm)and the adsorption capacity of OTA was strong,the OTA removal rate of S.cerevisiae C was 63.02％during single fermentation.This study investigated the removal of OTA from wine by domestic yeast and mixed-strains fermentation,which provided a reference for controlling OTA content in wine.
native Saccharomyces cerevisiaefermentationwineochratoxin A removal
NETL
NSTL
万方数据
