Patulin biodegradation using Pichia ohmeri and Saccharomyces cerevisiae

ALEXANDRE RODRIGO COELHO; MARCOS GIOVANI CELLI; ELISABETE YURIE SATAQUE ONO; FERNANDO LEITE HOFFMANN; FERNANDO CARLOS PAGNOCCA; SANDRA GARCIA; MYRNA SABINO; KEN-ICHI HARADA; GILVAN WOSIACKI; ELISA YOKO HIROOKA

World Mycotoxin Journal

Wageningen Academic Publishers

Lugar: Wageningen; Año: 2008 vol. 1 p. 325 - 331

1875-0710

The effectiveness of Pichia ohmeri and Saccharomyces cerevisiae in the biodegradation of patulin was evaluated in vitro. Patulin is a toxin produced by Penicillium expansum, the predominant fungal contaminant in post-harvest apple. The biodegradation experiment was carried out in culture medium (Yeast Medium broth, YM) and commercial apple juice. These substrates were artificially contaminated with patulin previously produced by P. expansum strain 2 in malt extract broth and purified over a silica gel column. The YM broth was inoculated with P. ohmeri 158 with proved anti-P. expansum activity, whereas the apple juice was inoculated with dried Saccharomyces cerevisiae cells. The residual patulin in contaminated substrates was determined by reversed-phase HPLC. P. ohmeri 158 in YM broth degraded over 83% of the initial 223 µg (8.92 µg/ml) of patulin after incubation at 25°C for two days under static conditions; after five days of incubation, this percentage was greater than 99%, and patulin levels fell below the limit of detection after 15 days. In the apple juices inoculated with 0.25 g/l of commercial dried S. cerevisiae cells (corresponding 1.8 x 10E7 cells/ml), 96% of patulin was degraded (initial contamination of 4.5 µg/ml of patulin) after 143 hours of incubation at 25°C under static conditions. However, 90% degradation occurred when the juice was contaminated with 7.0 µg/ml under the same conditions, indicating that the biodegradation rate is concentrationdependent. The effective biodegradation of patulin using P. ohmeri 158 and S. cerevisiae demonstrates a promising application for innocuous yeast isolated from natural microbiota in the biological control, which can prevent both fruit spoilage and P. expansum mycotoxin contamination.