Vitality and detoxification ability of yeasts in naturally As-rich musts
| Autor: | Roberto Larcher, Raffaele Guzzon, Daniela Bertoldi, Mario Malacarne, Alessandro Santato, Giorgio Nicolini, Tomas Roman |
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| Rok vydání: | 2016 |
| Předmět: |
chemistry.chemical_element
Wine 010501 environmental sciences Biology 01 natural sciences Biochemistry Industrial and Manufacturing Engineering Arsenic 0404 agricultural biotechnology As-detoxification Malolactic fermentation Food science Settore CHIM/10 - CHIMICA DEGLI ALIMENTI 0105 earth and related environmental sciences Arsenic toxicity food and beverages Yeast strains Fermented beverages 04 agricultural and veterinary sciences General Chemistry Wine fault 040401 food science Yeast Yeast in winemaking chemistry Fermentation Food Science Biotechnology |
| Zdroj: | European Food Research and Technology. 242:1655-1662 |
| ISSN: | 1438-2385 1438-2377 |
| DOI: | 10.1007/s00217-016-2664-6 |
| Popis: | Considering the carcinogenic risk to human health, it is necessary to carry out research into arsenic (As) content in agro-food products and the impact of food processing on the final content. Yeast fermentation may represent a strategy for detoxifying some widespread beverages such as wine, beer and rice wine. A preliminary study of some commercial yeast species showed different viability responses to the presence of As. Yeasts had a noteworthy detoxification capability during fermentation, reducing the initial As content by about 75 % on average (minimum–maximum: 45–92 %), making it possible to produce wines with a considerably reduced content as compared to the corresponding grape juices from naturally As-rich soils. Nevertheless, significant differences between strains were observed in relation to resistance to arsenic toxicity and As removal capability. The choice of yeast strain can determine a difference of 40 % on the As content remaining in the wine after fermentation. Arsenic content of up to 1000 µg/L did not significantly worsen the fermentation of some wine yeasts, suggesting that the use of specific yeasts may represent an effective tool for reducing As in fermented beverages. |
| Databáze: | OpenAIRE |
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