Volume 11
Issue 1
Biotechnology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Available Online: http://www.ejpau.media.pl/volume11/issue1/abs-09.html
EFFECT OF DAS, ZEA AND OTA MYCOTOXINS ON THE FERMENTATION ACTIVITY OF BREWING YEAST
Barbara Foszczyńska, Ewelina Dziuba, Joanna Chmielewska, Joanna Kawa-Rygielska
Department of Food Storage and Technology,
Wroc³aw University of Environmental and Life Sciences, Poland
ABSTRACT
The research was aimed at determining the influence of DAS, ZEA and OTA mycotoxins on the course of malt wort fermentation with selected strains of brewing yeast. The following concentrations of mycotoxins in wort were used: 5 and 15 µg·ml-1 (DAS), 5 and 50 µg·ml-1 (ZEA), and 15 µg·ml-1 (OTA). Contaminated worts were subjected to the fermentation process at 10-12°C for 9 days (Saccharomyces carlsbergensis I-S.ca./13 and Saccharomyces cerevisiae (lager) 23) as well as at 23-25°C for 5 days (Saccharomyces cerevisiae I-S.c./46 and Saccharomyces cerevisie I-S.c./57). Analyses involved, among other things, dynamics of fermentation, utilization of carbohydrate components, a degree of attenuation and mycotoxin remaining. The study demonstrated that mycotoxins exerted various influence on the course and results of malt wort fermentation. The highest toxicity was observed for DAS which at a concentration of 15 µg·ml-1 inhibited the utilization of wort extract components. Zearalenone affected negatively the fermentation process already at a dose of 50 µg·ml-1. Ochratoxin A applied at a concentration of 15 µg·ml-1 was found not to affect yeast metabolism. The brewing yeast were characterized by diversified fermentation activity in the medium contaminated with mycotoxins. The highest sensitivity to toxins was observed in the case of S.carlsbergensis I-S.ca./13 and S.cerevisiae I-S.c./46 yeast.
Key words: diacetoxyscirpenol, zearalenone, ochratoxin A, brewing yeast, fermentation.
Barbara Foszczyńska
Department of Food Storage and Technology,
Wroc³aw University of Environmental and Life Sciences, Poland
Norwida 25, 50-375 Wroc³aw, Poland
phone: (+ 48 71) 32-05-237
fax: (+ 48 71) 32-05-273
email: bfoszcz@wnoz.ar.wroc.pl
Ewelina Dziuba
Department of Food Storage and Technology,
Wroc³aw University of Environmental and Life Sciences, Poland
Norwida 25, 50-375 Wroc³aw, Poland
Joanna Chmielewska
Department of Food Storage and Technology,
Wroc³aw University of Environmental and Life Sciences, Poland
Norwida 25, 50-375 Wroc³aw, Poland
Joanna Kawa-Rygielska
Department of Food Storage and Technology,
Wroc³aw University of Environmental and Life Sciences, Poland
Norwida 25, 50-375 Wroc³aw, Poland
Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.