Effect of yeast volatile organic compounds on ochratoxin A-producing Aspergillus carbonarius and A. ochraceus.

摘要: Abstract Many foods and beverages in temperate tropical regions are prone to contamination by ochratoxin A (OTA), one of the most harmful mycotoxins for human animal health. Aspergillus ochraceus carbonarius considered among main responsible OTA contamination. We have previously demonstrated that four low or non- fermenting yeasts able control growth sporulation OTA-producing Aspergilli both vitro on detached grape berries: biocontrol effect was partly due release volatile organic compounds (VOCs). Aiming further characterise VOCs produced yeast strains, we observed that, beside vegetative sporulation, significantly reduced production two A. isolates. Exposure also affected gene expression species, as confirmed downregulation polyketide synthase, non-ribosomal peptide monooxygenase, regulatory genes laeA veA. The compound 2-phenylethanol, detected Headspace-Solid Phase Microextraction-Gas Chromatography-Tandem Mass Spectrometry (HS-SPME-GC–MS) analysis. Yeast represent a promising tool containment development mycotoxigenic fungi, valuable aid guarantee food safety quality.