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[Effect of mycotoxins on the rate of fermentation in Saccharomyces cerevisiae]
Mycopathologia
|May 8, 1981
Abstract:
The rate of fermentation of Saccharomyces cerevisiae is partially inhibited by different mycotoxins. This effect is remarkable with T2-toxin and diacetoxyscirpenol, slight with aflatoxin-B1, penicillic acid and patulin. On the contrary, the butenolide appears as a stimulator of the alcoholic fermentation.
Insights
Mycotoxins like T2-toxin and diacetoxyscirpenol inhibit Saccharomyces cerevisiae fermentation. However, butenolide stimulates alcoholic fermentation, showing varied mycotoxin effects on yeast.
Area of Science:
- Mycology
- Biochemistry
- Yeast Fermentation
Background:
- Mycotoxins are toxic secondary metabolites produced by fungi.
- Saccharomyces cerevisiae is a key yeast in alcoholic fermentation.
- Mycotoxins can impact industrial fermentation processes.
Purpose of the Study:
- To investigate the effects of various mycotoxins on the fermentation rate of Saccharomyces cerevisiae.
- To identify specific mycotoxins that inhibit or stimulate yeast fermentation.
Main Methods:
- Assessing the fermentation rate of Saccharomyces cerevisiae cultures.
- Exposing yeast to different concentrations of selected mycotoxins (T2-toxin, diacetoxyscirpenol, aflatoxin-B1, penicillic acid, patulin, butenolide).
Main Results:
- T2-toxin and diacetoxyscirpenol significantly inhibited yeast fermentation.
- Aflatoxin-B1, penicillic acid, and patulin showed slight inhibition.
- Butenolide demonstrated a stimulatory effect on alcoholic fermentation.
Conclusions:
- Mycotoxins exhibit diverse effects on Saccharomyces cerevisiae fermentation, ranging from significant inhibition to stimulation.
- Understanding these effects is crucial for managing mycotoxin contamination in fermentation industries.