Next Article in Journal
Identification of Species and Subspecies of Lactic Acid Bacteria Present in Spanish Cheeses Type “Torta” by MALDI-TOF MS and pheS gene Analyses
Next Article in Special Issue
Screening of Bacteriocinogenic Lactic Acid Bacteria and Their Characterization as Potential Probiotics
Previous Article in Journal
Functions of Enyolreductase (ER) Domains of PKS Cluster in Lipid Synthesis and Enhancement of PUFAs Accumulation in Schizochytrium limacinum SR21 Using Triclosan as a Regulator of ER
Previous Article in Special Issue
The Role of Selected Lactic Acid Bacteria on Organic Acid Accumulation during Wet and Spray-Dried Fish-Based Silages. Contributions to the Winning Combination of Microbial Food Safety and Environmental Sustainability
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Microorganisms
Volume 8
Issue 2
10.3390/microorganisms8020303
microorganisms-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Communication

Preliminary Survey of Alternaria Toxins Reduction during Fermentation of Whole Wheat Dough

by
Elizabet Janić Hajnal
1,*,
Lato Pezo
2,
Dejan Orčić
3,
Ljubiša Šarić
1,
Dragana Plavšić
1,
Jovana Kos
1 and
Jasna Mastilović
1
1
Research Center for Technology of Plant Based Food Products, Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
2
Institute of General and Physical Chemistry, University of Belgrade, 11000 Belgrade, Serbia
3
Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
*
Author to whom correspondence should be addressed.
Microorganisms 2020, 8(2), 303; https://doi.org/10.3390/microorganisms8020303
Submission received: 31 December 2019 / Revised: 15 February 2020 / Accepted: 18 February 2020 / Published: 21 February 2020
(This article belongs to the Special Issue Microbial Safety of Fermented Products)
Browse Figure
Versions Notes

Abstract

The aim of this study was to investigate the fate of the most common Alternaria toxins found in wheat—tenuazonic acid (TeA), alternariol (AOH), and alternariol monomethyl ether (AME) during sourdough processing. For this purpose, spiked whole wheat flour, 3% sourdough starter, 0.5% of baker’s yeast, and 105% of water calculated on flour weight as a base were used as raw materials. Spiked whole wheat dough was fermented for 4 h, 8 h, 12 h, 24 h, and 48 h at 25 °C, and at each point the fermented dough samples were taken, frozen, lyophilized, grounded, and stored until further analysis. To study the effect of sourdough processing on TeA, AOH and AME content, the validated method of high-performance liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS) for these mycotoxins was used. Mathematical models of Alternaria toxins reduction were developed in the form of Four Parameter Logistic Regression function. The maximum reduction of TeA, AOH, and AME levels was archived at 48 h of dough fermentation at 25 °C compared with dough after kneading (0 h). Under these conditions, a reduction of the toxin levels of 60.3 %, 41.5%, and 24.1% was observed for TeA, AOH, and AME, respectively.
Keywords: alternariol; alternariol monomethyl ether; tenuazonic acid; fermentation; sourdough; reduction; LC-MS/MS; mathematical modelling alternariol; alternariol monomethyl ether; tenuazonic acid; fermentation; sourdough; reduction; LC-MS/MS; mathematical modelling

Share and Cite

MDPI and ACS Style

Janić Hajnal, E.; Pezo, L.; Orčić, D.; Šarić, L.; Plavšić, D.; Kos, J.; Mastilović, J. Preliminary Survey of Alternaria Toxins Reduction during Fermentation of Whole Wheat Dough. Microorganisms 2020, 8, 303. https://doi.org/10.3390/microorganisms8020303

AMA Style

Janić Hajnal E, Pezo L, Orčić D, Šarić L, Plavšić D, Kos J, Mastilović J. Preliminary Survey of Alternaria Toxins Reduction during Fermentation of Whole Wheat Dough. Microorganisms. 2020; 8(2):303. https://doi.org/10.3390/microorganisms8020303

Chicago/Turabian Style

Janić Hajnal, Elizabet, Lato Pezo, Dejan Orčić, Ljubiša Šarić, Dragana Plavšić, Jovana Kos, and Jasna Mastilović. 2020. "Preliminary Survey of Alternaria Toxins Reduction during Fermentation of Whole Wheat Dough" Microorganisms 8, no. 2: 303. https://doi.org/10.3390/microorganisms8020303

APA Style

Janić Hajnal, E., Pezo, L., Orčić, D., Šarić, L., Plavšić, D., Kos, J., & Mastilović, J. (2020). Preliminary Survey of Alternaria Toxins Reduction during Fermentation of Whole Wheat Dough. Microorganisms, 8(2), 303. https://doi.org/10.3390/microorganisms8020303

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop