Adsorption of ochratoxin A from grape juice by yeast cells immobilised in calcium alginate beads.

@article{Farbo2016AdsorptionOO,
  title={Adsorption of ochratoxin A from grape juice by yeast cells immobilised in calcium alginate beads.},
  author={Maria Grazia Farbo and Pietro Paolo Urgeghe and Stefano Fiori and Salvatore Marceddu and Samir Jaoua and Quirico Migheli},
  journal={International journal of food microbiology},
  year={2016},
  volume={217},
  pages={29-34}
}
Grape juice can be easily contaminated with ochratoxin A (OTA), one of the known mycotoxins with the greatest public health significance. Among the different approaches to decontaminate juice from this mycotoxin, microbiological methods proved efficient, inexpensive and safe, particularly the use of yeast or yeast products. To ascertain whether immobilisation of the yeast biomass would lead to successful decontamination, alginate beads encapsulating Candida intermedia yeast cells were used in… CONTINUE READING
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