CoChat
Sign Up
Cited by 107Mycotoxins in Agriculture and FoodFermentation and Sensory AnalysisPlant Pathogens and Fungal Diseases

The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.

Biocontrol activity of four non- and low-fermenting yeast strains against Aspergillus carbonarius and their ability to remove ochratoxin A from grape juice

Open access
Fiori, Stefano, Urgeghe, Pietro Paolo, Hammami, Walid, Razzu, Salvatorico, Jaoua, Samir, Migheli, Quirico·2014·International Journal of Food Microbiology
DOI 10.1016/j.ijfoodmicro.2014.07.020
Open this paper in CoChat — free accountOpen PDF

Abstract

Aspergillus spp. infection of grape may lead to ochratoxin A (OTA) contamination in processed beverages such as wine and grape juice. The aim of the current study was to evaluate the biocontrol potential of two non-fermenting (Cyberlindnera jadinii 273 and Candida friedrichii 778) and two low-fermenting (Candida intermedia 235 and Lachancea thermotolerans 751) yeast strains against the pathogenic fungus and OTA-producer Aspergillus carbonarius, and their ability to remove OTA from grape juice. Two strains, 235 and 751, showed a significant ability to inhibit A. carbonarius both on grape berries and in in vitro experiments. Neither their filtrate nor their autoclaved filtrate culture broth was able to prevent consistently pathogen growth. Volatile organic compounds (VOCs) produced by all four selected yeasts were likely able to consistently prevent pathogen sporulation in vitro. VOCs produced by the non-fermenting strain 778 also significantly reduced A. carbonarius vegetative growth. Three yeast strains (235, 751, and 778) efficiently adsorbed artificially spiked OTA from grape juice, while autoclaving treatment improved OTA adsorption capacity by all the four tested strains. Biological control of A. carbonarius and OTA-decontamination using yeast is proposed as an approach to meet the Islamic dietary laws concerning the absence of alcohol in halal beverages.

Overview

Integrity signals

Registry

Crossref · 10.1016/j.ijfoodmicro.2014.07.020

Cites

1 of 1 references verified0 citation errors · 0 not checkable

Statistics

Recomputing p-values needs the paper’s full text.

Verification

Claims the paper makes

We couldn’t retrieve this paper’s full text, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

  • More than twenty different VOCs were identified in the volatilomes of selected biocontrol strains of Cyberlindnera jadinii, Candida friedrichii, C. intermedia, and Lachancea thermotolerans.

    “More than twenty different VOCs were identified in the volatilomes of selected biocontrol strains of Cyberlindnera jadinii, Candida friedrichii, C. intermedia, and Lachancea thermotolerans”

    From Biocontrol yeasts: mechanisms and applications (2019) · cites this paper as Fiori et al. 2014

  • 2-phenylethanol was the most abundant and responsible for the inhibition of both mycelial growth and ochratoxin A production by Aspergillus carbonarius and A. ochraceus.

    “2-phenylethanol was the most abundant and responsible for the inhibition of both mycelial growth and ochratoxin A production by Aspergillus carbonarius and A. ochraceus (Farbo et al. 2018; Fiori et al. 2014; Tilocca et al. 2019).”

    From Biocontrol yeasts: mechanisms and applications (2019) · cites this paper as Fiori et al. 2014

Citations

Cites

Flagged first, then by citations

Research works printed but not linked: 34

  1. Abeer, 2013, Nonchemical strategies to control postharvest losses and extend the shelf life of table grape fruits, Biol. Agric. Hortic., 29, 82, 10.1080/01448765.2013.763735 · DOI
  2. Al-Mazeedi, 2013, The issue of undeclared ingredients in halal and kosher food production: a focus on processing aids, Compr. Rev. Food Sci. Food Saf., 12, 228, 10.1111/1541-4337.12002 · DOI
  3. Amézqueta, 2009, Ochratoxin A decontamination: a review, Food Control, 20, 326, 10.1016/j.foodcont.2008.05.017 · DOI
  4. Anis Najiha, 2010, A preliminary study on halal limits for ethanol content in food products, Middle-East J. Sci. Res., 6, 45
  5. Azeez, 2013, The halal dietary system as a recipe for good health, IOSR J. Humanit. Soc. Sci., 4, 28, 10.9790/0837-0742834 · DOI
  6. Battilani, 2003, Occurrence of ochratoxin A producing fungi in grapes grown in Italy, J. Food Prot., 66, 633, 10.4315/0362-028X-66.4.633 · DOI
  7. Battilani, 2004, Ochratoxin A production by Aspergillus carbonarius on some grape varieties grown in Italy, J. Sci. Food Agric., 84, 1736, 10.1002/jsfa.1875 · DOI
  8. Bejaoui, 2004, Ochratoxin A removal in synthetic and natural grape juices by selected oenological Saccharomyces strains, J. Appl. Microbiol., 97, 1038, 10.1111/j.1365-2672.2004.02385.x · DOI
  9. Cabañes, 2002, What is the source of ochratoxin A in wine?, Int. J. Food Microbiol., 79, 213, 10.1016/S0168-1605(02)00087-9 · DOI
  10. Cecchini, 2006, Influence of yeast strain on ochratoxin A content during fermentation of white and red must, Food Microbiol., 23, 411, 10.1016/j.fm.2005.08.003 · DOI
  11. De Felice, 2008, Strains of Aureobasidium pullulans can lower ochratoxin a contamination in wine grapes, Phytopathology, 98, 1261, 10.1094/PHYTO-98-12-1261 · DOI
  12. Delage, 2003, Occurrence of mycotoxins in fruit juices and wine, Food Control, 14, 225, 10.1016/S0956-7135(03)00010-0 · DOI
  13. Droby, 2009, Twenty years of postharvest biocontrol research: is it time for a new paradigm?, Postharvest Biol. Technol., 52, 137, 10.1016/j.postharvbio.2008.11.009 · DOI · Paper page
  14. Fialho, 2010, Volatile organic compounds produced by Saccharomyces cerevisiae inhibit the in vitro development of Guignardia citricarpa, the causal agent of citrus black spot, World J. Microbiol. Biotechnol., 26, 925, 10.1007/s11274-009-0255-4 · DOI · Paper page
  15. Huang, 2011, Control of postharvest Botrytis fruit rot of strawberry by volatile organic compounds of Candida intermedia, Phytopathology, 101, 859, 10.1094/PHYTO-09-10-0255 · DOI · Paper page
  16. Humphris, 2002, The effects of volatile secondary metabolites on protein synthesis in Serpula lacrymans, FEMS Microbiol. Lett., 210, 215, 10.1111/j.1574-6968.2002.tb11183.x · DOI
  17. Janisiewicz, 2002, Biological control of postharvest diseases of fruits, Annu. Rev. Phytopathol., 40, 411, 10.1146/annurev.phyto.40.120401.130158 · DOI
  18. Jiang, 2014, Inhibition of Aspergillus carbonarius and fungal contamination in table grapes using Bacillus subtilis, Food Control, 35, 41, 10.1016/j.foodcont.2013.06.054 · DOI
  19. Magan, 2005, Conditions of formation of ochratoxin A in drying, transport and in different commodities, Food Addit. Contam., 22, 10, 10.1080/02652030500412154 · DOI
  20. Mari, 2012, Biocontrol of apple postharvest decay by Aureobasidium pullulans, Postharvest Biol. Technol., 73, 56, 10.1016/j.postharvbio.2012.05.014 · DOI · Paper page
  21. Martinez-Rodriguez, 2009, HACCP to control microbial safety hazards during winemaking: ochratoxin A, Food Control, 20, 469, 10.1016/j.foodcont.2008.07.015 · DOI
  22. Meng, 2010, Influences of preharvest spraying Cryptococcus laurentii combined with postharvest chitosan coating on postharvest diseases and quality of table grapes in storage, LWT Food Sci. Technol., 43, 596, 10.1016/j.lwt.2009.10.007 · DOI
  23. Mulè, 2006, Development of a quantitative real-time PCR assay for the detection of Aspergillus carbonarius in grapes, Int. J. Food Microbiol., 111, 28, 10.1016/j.ijfoodmicro.2006.03.010 · DOI
  24. Nally, 2013, Biocontrol of fungi isolated from sour rot infected table grapes by Saccharomyces and other yeast species, Postharvest Biol. Technol., 86, 456, 10.1016/j.postharvbio.2013.07.022 · DOI
  25. Péteri, 2007, Ochratoxin degradation and adsorption caused by astaxanthin-producing yeasts, Food Microbiol., 24, 205, 10.1016/j.fm.2006.06.003 · DOI
  26. Petruzzi, 2013, Ochratoxin A removal by Saccharomyces cerevisiae strains: effect of wine-related physicochemical factors, J. Sci. Food Agric., 93, 2110, 10.1002/jsfa.6010 · DOI
  27. Prusky, 2011, Reduction of the incidence of postharvest quality losses, and future prospects, Food Secur., 3, 463, 10.1007/s12571-011-0147-y · DOI
  28. Regenstein, 2003, The kosher and halal food laws, Compr. Rev. Food Sci. Food Saf., 2, 111, 10.1111/j.1541-4337.2003.tb00018.x · DOI
  29. Rodriguez, 2011, Degradation of ochratoxin A by Brevibacterium species, J. Agric. Food Chem., 59, 10755, 10.1021/jf203061p · DOI
  30. Rooney-Latham, 2008, First Report of Aspergillus carbonarius causing sour rot of table grapes (Vitis vinifera) in California, Am. Phytopathol. Soc., 92, 651
  31. Rosa, 2004, Occurrence of ochratoxin A in wine and grape juice marketed in Rio de Janeiro, Brazil, Food Addit. Contam., 21, 358, 10.1080/02652030310001639549 · DOI
  32. Schalchli, 2011, Antifungal activity of volatile metabolites emitted by mycelial cultures of saprophytic fungi, Chem. Ecol., 27, 503, 10.1080/02757540.2011.596832 · DOI
  33. Wheatley, 2002, The consequences of volatile organic compound mediated bacterial and fungal interactions, Antonie Van Leeuwenhoek, 81, 357, 10.1023/A:1020592802234 · DOI
  34. Zimmerli, 1996, Ochratoxin A in table wine and grape-juice: occurrence and risk assessment, Food Addit. Contam., 13, 655, 10.1080/02652039609374451 · DOI

Cited by

Sorted by citations

Metadata

Authors
Fiori, S., Urgeghe, P. P., Hammami, W., Razzu, S., Jaoua, S., & Migheli, Q.
Affiliations
  • University of Sassari (IT)
  • Qatar University (QA)
Corresponding author
Migheli, Quirico
ORCID
Venue
International Journal of Food Microbiology
Publisher
Elsevier BV
Published
2014-10
Volume
189
Pages
45-50
ISSN
0168-1605 (ISSN-L)
DOI
10.1016/j.ijfoodmicro.2014.07.020
OpenAlex
W1976968489
Cited by
107
References
1
Citations by year
2025: 8 · 2024: 6 · 2023: 16 · 2022: 12 · 2021: 10 · 2020: 11 · 2019: 13 · 2018: 14 · 2017: 7 · 2016: 7 · 2015: 3
FWCI
6.62
Type
journal article
Language
en
Open access
Licence
Locations
  • International Journal of Food Microbiology (publishedVersion, cc-by-nc-nd)
  • PubMed (publishedVersion)
  • UnissResearch (Università degli Studi di Sassari) (submittedVersion)
  • Qatar University QSpace (Qatar University) (submittedVersion)
  • INFM-OAR (INFN Catania) (submittedVersion, cc-by-nc-nd)
Funders
Qatar National Research Fund (NPRP 4-259-2-083)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Mycotoxins in Agriculture and Food
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Plant Pathogens and Fungal Diseases
Keywords
Aspergillus carbonarius, ochratoxin A, biological control, grape juice, volatile organic compounds, Candida utilis, Candida intermedia, Lachancea thermotolerans
MeSH terms
Antibiosis, Aspergillus, Beverages, Candida, Saccharomycetales, Fruit, Ochratoxins, Wine, Vitis, Volatile Organic Compounds, Biological Control Agents

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review