Food contamination and toxicology, GRAPEVINES, GRAPE JUICE, FRUIT JUICES, ASPERGILLUS, CANDIDA, PENICILLIUM, RHODOTORULA, YEASTS, GROWTH, INHIBITION, OCHRATOXINS, MYCOTOXINS, YEAST EXTRACTS, SUCROSE, CULTURE MEDIA, BIOLOGICAL CONTAMINATION, BIOLOGICAL CONTROL, FOOD SAFETY, HPLC, VIGNE, JUS DE RAISIN, JUS DE FRUITS, LEVURE, CROISSANCE, OCHRATOXINE, MYCOTOXINE, EXTRAIT DE LEVURE, SACCHAROSE, MILIEU DE CULTURE, CONTAMINATION BIOLOGIQUE, LUTTE BIOLOGIQUE, INNOCUITE DES PRODUITS ALIMENTAIRES, VID, ZUMO DE UVA, JUGO DE FRUTAS, ASPERSORIO, LEVADURA, CRECIMIENTO, INHIBICION, OCRATOXINAS, MICOTOXINAS, EXTRACTOS DE LEVADURA, SUCROSA, MEDIO DE CULTIVO, CONTAMINACION BIOLOGICA, CONTROL BIOLOGICO, and INOCUIDAD ALIMENTARIA
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A total of 21 yeast strains isolated from grapevines of Turkey were screened for their ability to inhibit ochratoxin A (OTA) accumulation by Aspergillus carbonarius in both yeast extract sucrose (YES) broth and grape juice. In monoculture, A. carbonarius produced a mean level of 39.03 microg/L and 21.32 microg/L OTA when grown in YES medium and grape juice, respectively. However, its ability to produce OTA in YES medium was greatly reduced in the presence of yeast strains except for Candida lusitaniae E2, Kloeckera spp. E4, and Rhodotorula glutinis D6. The percentage of inhibition of OTA production in YES medium ranged between 4.67% and 99.87%. Similarly, OTA production was inhibited in grape juice by more than 50% in the presence of yeast strains apart from Candida famata E6, R. glutinis, C. famata O3, Kloeckera spp. B3, and C. lusitaniae D9. The present study highlights the potential use of yeast isolates in the biocontrol of ochratoxin A-producing A. carbonarius.