Ochratoxin A is degraded by Yarrowia lipolytica and generates non toxic degradation products
The mycotoxin ochratoxin A (OTA) is a common contaminant of various plant derived foods and feeds. However, methods for complete decontamination remain to be established. Recently, biological approaches for mycotoxin removal using various species of yeast have been explored. In the present study, we investigated the efficacy of OTA degradation by the yeast Yarrowia lipolytica under various conditions, altering yeast concentration, temperature, pH, and concentration of OTA in order to determine the optimal requirements of this species. At a yeast concentration of 108 cells/ml, the degradation rate was higher than that observed at any other concentration and, after 24 h, the OTA concentration was reduced to almost half of the initial level introduced to the culture. Further, Y. lipolytica cultured at 28 degC showed the highest level of OTA degradation. Similarly, the culture performed optimally at a pH of 4. The initial concentration of OTA also affected the ability of the yeast to degrade OTA, with the level.