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Ochratoxin A reduction in wine fermentation: evaluating the potential of Lachancea thermotolerans

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Title: Ochratoxin A reduction in wine fermentation: evaluating the potential of Lachancea thermotolerans
Authors: Vicente Sánchez, Javier, Vidal, Daniel, Tesfaye, Wendu, Calderón, Fernando, García, Fernando, Benito, Santiago
Contributors: Universidad Complutense de Madrid
Source: AMB Express
Docta Complutense
instname
AMB Express, Vol 15, Iss 1, Pp 1-12 (2025)
Publisher Information: Springer Science and Business Media LLC, 2025.
Publication Year: 2025
Subject Terms: Salud pública (Medicina), 2403 Bioquímica, Medio ambiente natural, Acidity, Research, 3205 Medicina Interna, 2415 Biología Molecular, 613.292, Microbiología (Biología), Lactic acid, Ochratoxin A, Wine, Bioquímica (Biología), Microbiology, QR1-502, 663.2, Lachancea thermotolerans, 2490 Neurociencias, 579.864, 2414 Microbiología, 3206 Ciencias de la Nutrición, TP248.13-248.65, Biotechnology
Description: Ochratoxin A is a mycotoxin commonly found in wine, primarily produced by fungal species from the Aspergillus and Penicillium genera. Due to its nephrotoxic, neurotoxic, immunotoxic, and carcinogenic properties, ochratoxin A contamination in wine is a significant concern for public health. This study investigates the potential of Lachancea thermotolerans in reducing ochratoxin A levels during wine fermentation, evaluating its fermentative performance and impact on key enological parameters. Fermentation trials with 32 L. thermotolerans strains demonstrated considerable variability in fermentation kinetics, ethanol production, and sugar consumption. The yeast exhibited strain-dependent variability in the production of organic acids, including succinic and lactic acid, leading to significant differences in total acidity and pH. Additionally, L. thermotolerans produced glycerol levels comparable to or exceeding those of Saccharomyces cerevisiae. The ability of L. thermotolerans to reduce ochratoxin A was highly strain-dependent, with reductions ranging widely. The most effective strains achieved ochratoxin A reductions exceeding those previously reported for S. cerevisiae. However, an inverse correlation was observed between ochratoxin A reduction and polyphenol retention, suggesting that strains with high ochratoxin A adsorption may also bind anthocyanins and polyphenols, affecting wine color and structure. These findings highlight L. thermotolerans as a promising non-Saccharomyces yeast for mitigating ochratoxin A contamination in wine while contributing positively to acidity modulation and sensory attributes. The study underscores the importance of strain selection to balance ochratoxin A detoxification with desirable enological properties, particularly in regions where contamination poses a significant challenge to wine safety and quality. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1186/s13568-025-01896-4.
Document Type: Article
Other literature type
File Description: application/pdf
Language: English
ISSN: 2191-0855
DOI: 10.1186/s13568-025-01896-4
Access URL: https://hdl.handle.net/20.500.14352/123148
https://doaj.org/article/a745867c5b744132b320692ab17d59c4
Rights: CC BY NC ND
Accession Number: edsair.doi.dedup.....359d31b78b6245fee843cfa193fa6a81
Database: OpenAIRE
Description
Abstract:Ochratoxin A is a mycotoxin commonly found in wine, primarily produced by fungal species from the Aspergillus and Penicillium genera. Due to its nephrotoxic, neurotoxic, immunotoxic, and carcinogenic properties, ochratoxin A contamination in wine is a significant concern for public health. This study investigates the potential of Lachancea thermotolerans in reducing ochratoxin A levels during wine fermentation, evaluating its fermentative performance and impact on key enological parameters. Fermentation trials with 32 L. thermotolerans strains demonstrated considerable variability in fermentation kinetics, ethanol production, and sugar consumption. The yeast exhibited strain-dependent variability in the production of organic acids, including succinic and lactic acid, leading to significant differences in total acidity and pH. Additionally, L. thermotolerans produced glycerol levels comparable to or exceeding those of Saccharomyces cerevisiae. The ability of L. thermotolerans to reduce ochratoxin A was highly strain-dependent, with reductions ranging widely. The most effective strains achieved ochratoxin A reductions exceeding those previously reported for S. cerevisiae. However, an inverse correlation was observed between ochratoxin A reduction and polyphenol retention, suggesting that strains with high ochratoxin A adsorption may also bind anthocyanins and polyphenols, affecting wine color and structure. These findings highlight L. thermotolerans as a promising non-Saccharomyces yeast for mitigating ochratoxin A contamination in wine while contributing positively to acidity modulation and sensory attributes. The study underscores the importance of strain selection to balance ochratoxin A detoxification with desirable enological properties, particularly in regions where contamination poses a significant challenge to wine safety and quality. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1186/s13568-025-01896-4.
ISSN:21910855
DOI:10.1186/s13568-025-01896-4