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dc.contributor.authorVar, Işıl
dc.contributor.authorErginkaya, Zerrin
dc.contributor.authorKabak, Bülent
dc.date.accessioned2019-05-10T09:39:22Z
dc.date.available2019-05-10T09:39:22Z
dc.date.issued2009
dc.identifier.citationVar, I., Erginkaya, Z., Kabak, B. (2009). Reduction of ochratoxin A levels in white wine by yeast treatments. Journal of the Institute of Brewing, 115(1), 30-34.en_US
dc.identifier.issn0046-9750
dc.identifier.urihttps://doi.org/10.1002/j.2050-0416.2009.tb00341.x
dc.identifier.urihttps://hdl.handle.net/11491/678
dc.description.abstractThis paper describes the abilities of 21 yeast strains isolated from six different wine-grapes of Turkey to bind ochratoxin A (OTA). Viable (108 CFU/mL) and heat-treated yeast cells were incubated both in phosphate-buffered saline (PBS) and white wine containing 10 ng OTA per mL for 4 h at 25°C. After centrifugation, the concentration of OTA was measured in the supernatant fraction using a high-performance liquid chromatography system coupled with fluorescence detector. The adsorption abilities of OTA by viable yeast strains within 4 h ranged from 1.96 to 26.11% in PBS. On the other hand, a slight decrease was observed in the percentage of OTA removal by yeast strains in white wine when compared to their activity in PBS. The addition of yeasts at 108 CFU/mL resulted in a reduction to a maximum of 21.40% in white wine, with respect to the control. Among the yeasts, Candida famata D7 was found to be the most efficient binder to OTA both in spiked white wine and PBS. In addition, dead yeast cells can potentially be used for removing OTA (a maximum of 30.45%) from white wine.en_US
dc.language.isoeng
dc.publisherJohn Wiley and Sons Inc.en_US
dc.relation.isversionof10.1002/j.2050-0416.2009.tb00341.xen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAdsorptionen_US
dc.subjectHigh-Performance Liquid Chromatographyen_US
dc.subjectOchratoxin Aen_US
dc.subjectYeasten_US
dc.titleReduction of ochratoxin a levels in white wine by yeast treatmentsen_US
dc.typearticleen_US
dc.relation.journalJournal of the Institute of Brewingen_US
dc.contributor.departmentGıda Mühendisliği Bölümüen_US
dc.contributor.authorID0000-0001-7816-6308en_US
dc.identifier.volume115en_US
dc.identifier.issue1en_US
dc.identifier.startpage30en_US
dc.identifier.endpage34en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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