Patulin degradation by Pichia ohmeri and saccharomyces cerevisiae with perspectives of application in biocontrol

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

Istmbul

Simposio; XII International IUPAC Symposium on Mycotoxins and Phycotoxins; 2007

ATAL

The predominant post-harvest fungi in apple is patulin producing Penicillium expansum. Patulin causes gastrointestinal distress and neurotoxic effect in rodents, immunotoxicity in mice and rabbit, and genotoxicity in mammalian cells. In this study, the patulin decrease by Pichia ohmeri and Saccharomyces cerevisiae was evaluated in vitro. Residual patulin was quantified by reversed-phase HPLC, using a C18 column with acetonitrile/water (5:95) as mobile phase. The initial patulin concentration of 223 mcg was decreased over 83% of the original concentration, when incubated with P. ohmeri 158 in Yeast Medium at 25ºC for 2 days, and > 99% after 5 days incubation time in static condition, with undetectable patulin level after 15 days. In addition, apple juice contaminated with patulin (4.5 and 7.0 mcg/mL) were inoculated with 25 g of commercial Saccharomyces cerevisiae dry cells/hL, and incubated at 25ºC in static condition. An elimination of 96% and 90% of patulin occurred from an initial concentration of 4.5 and 7.0 mcg/mL, respectively, and elimination rate was concentration dependent. The effectiveness of P. ohmeri 158 and S. cerevisiae in decreasing patulin concentration demonstrated the promising application of profitable innocuous yeast strains isolated from natural or commercial environment in the biological control, avoiding the fruit spoilage and mycotoxin production by P. expansum.