Effects of lactic acid bacteria and Saccharomyces cerevisiae on growth of Aspergillus westerdijkiae and ochratoxin A production and toxicity.
PBN-AR
Instytucja
Instytut Medycyny Pracy im. prof. dr. med. Jerzego Nofera
Informacje podstawowe
Główny język publikacji
EN
Czasopismo
World Mycotoxin Journal
ISSN
1875-0710
EISSN
Wydawca
DOI
URL
Rok publikacji
2014
Numer zeszytu
3
Strony od-do
313-320
Numer tomu
7
Link do pełnego tekstu
Identyfikator DOI
Liczba arkuszy
Słowa kluczowe
PL
genotoksyczność
mykotoksyny
bakterie kwasu mlekowego
ochratoksyna A
zanieczyszczenia żywności
Streszczenia
Język
EN
Treść
The aim of this study was to examine three strains of the yeast Saccharomyces cerevisiae and three strains of lactic acid bacteria belonging to the genus Lactobacillus for their antifungal activity against the ochratoxin A producer Aspergillus westerdijkiae, as well as for their effect on OTA genotoxicity and cytotoxicity. When inoculated simultaneously, fungal growth was completely inhibited by S. cerevisiae. In the case of lactic acid bacteria, growth inhibition also occurred but to a less extent. A significant decrease in toxin production in co-culture with the yeast strains and LAB was observed. The supernatant of 24-h-old cultures of yeast strains in medium with OTA did not influence significantly the viability of porcine kidney epithelial LLC-PK1 cell line, whereas the supernatant from the LAB increased the viability compared to the control. Regarding genotoxicity, a decreased fragmentation of DNA was observed in the presence of the supernatant from wine and brewing yeasts, and Lactobacillus brevis strains. Based on the results obtained, it might be concluded that S. cerevisiae yeasts and lactic acid bacteria could be used to minimise the negative effect of OTA on humans and animals.
Inne
System-identifier
100 328 294
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