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Archives of Industrial Hygiene and Toxicology

The Journal of Institute for Medical Research and Occupational Health

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Control of T-2 Toxin in Fusarium Langsethiae and Geotrichum Candidum Co-Culture / Kontrola Toksina T-2 U Kokulturi Fusarium Langsethiae I Geotrichum Candidum

12 / Stephane Compant1 / Patricia Taillandier3 / Florence Mathieu1

1Université de Toulouse, INPT-ENSAT, Laboratoire de Génie Chimique Castanet-Tolosan, CNRS, Laboratoire de Génie Chimique1,2, Toulouse, France

2Centro de Investigacion y Asistencia en Tecnologia y Diseno del Estado de Jalisco, A. C. Unidad Sureste Calle 30 No. 151 (7 y 7A) Col. Garcia Gineres C. P. 97070, Merida, Yucatan, Mexico

3Université de Toulouse, INP-ENSIACET, Laboratoire de Génie Chimique, CNRS, Laboratoire de Génie Chimique1,2, Toulouse, France

The subject of this article has partly been presented at the International Symposium “Power of Fungi and Mycotoxins in Health and Disease” held in Primošten, Croatia, from 19 to 22 October 2011

This content is open access.

Citation Information: Archives of Industrial Hygiene and Toxicology. Volume 63, Issue 4, Pages 447–456, ISSN (Print) 0004-1254, DOI: 10.2478/10004-1254-63-2012-2206, January 2013

Publication History

Published Online:
2013-01-16

Abstract

Due to contamination of barley grains by Fusarium langsethiae, T-2 toxin can be present in the brewing process. It has been observed that the presence of the yeast Geotrichum candidum during malting can reduce the final concentration of this mycotoxin in beer. In this work, a co-culture method was carried out for both microorganisms in order to evaluate the effect on T-2 mycotoxin concentration in comparison with the pure culture of F. langsethiae in the same conditions. The microbial growth of both microorganisms was assessed using three different methods: dry weight, DOPE-FISH, and DNA quantification. In coculture, both microorganisms globally developed less than in pure cultures but G. candidum showed a better growth than F. langsethiae. The concentration of T-2 was reduced by 93 % compared to the pure culture. Hence, the interaction between G. candidum and F. langsethiae led to a drastic mycotoxin reduction despite the only partial inhibition of fungal growth

Zbog kontaminacije zrna ječma kulturom Fusarium langsethiae u postupku proizvodnje piva može doći do pojave T-2-toksina. Uočeno je da prisutnost plijesni Geotrichum candidum tijekom faze pretvaranja ječma u slad može sniziti krajnju koncentraciju ovog mikotoksina u pivu. U ovom je radu izvršena kokultura obaju mikroorganizama kako bi se procijenio učinak na koncentraciju T-2-mikotoksina u odnosu na čistu kulturu F. langsethiae u istim uvjetima. Mikrobni rast obaju mikroorganizama procijenjen je s pomoću triju metoda: mjerenjem suhe mase, fluorescencijskom in situ hibridizacijom s dvostruko obilježenim oligonukleotidnim sondama (Double-labeling of Oligonucleotide Probes for Fluorescent in situ Hybridisation - DOPE-FISH) i kvantifikacijom DNA. Ukupan razvoj obaju mikroorganizama u kokulturi bio je manji nego u pojedinačnim kulturama, ali je G. candidum pokazao nešto veći rast od F. langsethiae. Koncentracija T-2 snizila se za 93 % u usporedbi s čistom kulturom. Dakle, interakcija između G. candidum i F. langsethiae dovela je do drastičnog smanjenja koncentracije mikotoksina unatoč samo djelomičnoj inhibiciji fungalnog rasta.

KEYWORDS : brewing; contamination; growth of microorganisms; mycotoxins

KEYWORDS : kontaminacija; mikotoksini; proizvodnja piva; rast mikroorganizama

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