PHYSIOLOGICAL STATUS OF BREWING YEASTS DURING FERMENTATION OF WORTS CONTAMINATED WITH MYCOTOXINS. P.2: DAS AND OTA

Foszczyńska, B.; Dziuba, E.

Title

Autor

Barbara Foszczyńska, Ewelina Dziuba

Keywords

brewing yeasts, diacetoxiscirpenol, ochratoxin A, fermentation, physiological status of yeasts

Abstract

The aim of this study was to determine the influence of different concentrations of diacetoxiscirpenol (DAS) and ochratoxin A (OTA) on physiological status of 4 brewing yeast strains during wort fermentation. DAS toxin was used at concentration of 5 i 15 μg∙cm^-3 and OTA of 15 μg∙cm^-3. The viability, biomass growth and acidification power of yeasts were enhanced. It was stated that ochratoxin A had no influence on viability and vitality of tested yeast strains. DAS caused, according to the concentration applied, the inhibition of biomass growth and had unfavourably influnece on acidification power of yeasts. The most sensitive to DAS toxin was strain of S.ca. 13.

Pages

25-34

Cite

Foszczyńska, B., Dziuba, E. (2007). PHYSIOLOGICAL STATUS OF BREWING YEASTS DURING FERMENTATION OF WORTS CONTAMINATED WITH MYCOTOXINS. P.2: DAS AND OTA. Acta Sci. Pol. Biotechnol., 6(2), 25-34.

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