Title
PHYSIOLOGICAL STATUS OF BREWING YEASTS DURING FERMENTATION OF WORTS CONTAMINATED WITH MYCOTOXINS. P.1: T-2 AND ZEA
Autor
Barbara Foszczyńska, Ewelina Dziuba
Keywords
brewing yeasts, T-2 toxin, zearalenone, fermentation, physiological condition of yeasts
Abstract
Summary. The aim of this study was to determine the influence of different concentrations of T-2 toxin and zearalenone on physiological status of 4 brewing yeast strains during wort fermentation. T-2 toxin was used at concentration of 5, 10 i 15 μg∙ml-1 and ZEA of 5 i 50 μg∙ml-1. The viability, biomass growth and acidification power of yeasts were enhanced. It was stated that zearalenone at concentration of 50 μg∙mL-1 influenced the yeast growth and their metabolic activity at first step of fermentation. T-2 toxin had stronger influence at all stages of fermentation causing decrease of viability and acidification power of yeasts. T-2 toxin at concentration of 15 μg∙mL-1 inhibited biomass growth of S.ca. 13 i S.c. 46 strains.
Pages
3-12
Cite
Foszczyńska, B., Dziuba, E. (2007). PHYSIOLOGICAL STATUS OF BREWING YEASTS DURING FERMENTATION OF WORTS CONTAMINATED WITH MYCOTOXINS. P.1: T-2 AND ZEA. Acta Sci. Pol. Biotechnol., 6(1), 3-12.
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