Table 8.
OTA control by microorganisms and enzymes.
| Microorganism/Enzymes | Source | Reaction Condition | OTA (μg/mL) |
Degradation Rate (%) | Ref. |
|---|---|---|---|---|---|
| Bacteria/Actinobacter | |||||
| Rhodococcus erythropolis GD2A, BRB 1AB | Natural soil | 72 h/liquid medium | 2 | 27–34 | [246] |
| Cupriavidus basilensis ŐR16 | Soil | 5 d/liquid medium | 100 | >90 | [247] |
| Brevundimonas vesicularis | Vineyard soil | 28 °C/water | 1 | 100 | [248] |
| Acinetobacter calcoaceticus strain 396.1 | Vineyard soil | 6 d/liquid medium | 1 | 82 | [249] |
| Acinetobacter sp. Neg1 | Vineyard soil | 6 d/liquid medium | 1 | >70 | [250] |
| Bacillus amyloliquefaciens ASAG1 a | Grain, maize | 31 °C, 10 h/nutrient culture media | 1 | 98.5 | [176] |
| Luteimonas sp. CW574 | Soil and moldy food | 48 h/feed | 0.02 | 48.3 | [251] |
| Alcaligenes faecalis ASAGF 0D-1 | Soil | 48 h/liquid medium | 1 | 92 | [252] |
| Streptomyces AT10, AT8, SN7, MS1, ML5, G10,PT1 | Soil | 5 d/liquid medium | 0.095 | 23–53 | [253] |
| Bifidobacterium bifidum CECT 870T, B. breve CECT 4839T; Lactobacillus casei CECT 475T, Lactobacillus casei CECT 4040, L. casei CECT 4045, L. delbrueckii bulgaricus CECT 4005, L. johnsonii CECT 289, L. paracasei CECT 4022, L. plantarum CECT 220, L. plantarum CECT 221, L. plantarum CECT 222, L. plantarum CECT 223, L. plantarum CECT 748, L. plantarum CECT 749, L. rhamnosus CECT 278T, L. rhamnosus CECT 288, L. salivarius CECT 4062 | Spanish Type Culture Collection | 24 h/liquid medium | 0.6 | 30–97 | [254] |
| Lactobacillus rhamnosu | Winegrapes | TSB medium | 1 | 55 | [255] |
| Bacillus subtilis CW14 | fresh elk | 30 °C, 24 h/liquid medium | 1 | 71.3 | [256] |
| Leuconostoc paracasei ssp. Paracasei (3T3R1), L. mesenteroides ssp. Dextranicum (T2MM3) | Food | 20, 25, 30 °C, 10 days/MRS-CYA20S medium | NR | 7.3–100 | [257] |
| Brevibacillus sp.(ALJ01), Brevibacillus schisleri (ALJ02) | 24 h/MSM medium | 5 | 89.8, 96.5 | [258] | |
| Fungi | |||||
| A. carbonarius SA332 | French grapes | 5 d/liquid medium | 2 | 83 | [259] |
| Botrytis cinerea UdLTA 3·95, UdLTA 3·102, UdLTA 3·115 | Grapes | 7 d/solid grape synthetic medium | 1 | 24.2–26.7 | [260] |
| 124.niger M00120 | Soil | 2 d/liquid medium | 0.2 | 99 | [261] |
| Aureobasidium pullulans AU14-3-1, AU18-3B, AU34-2, LS30 | Apple leaves, Plum fruits, Grapevine leaves, Apple | 6 d/liquid medium | 0.8 | 75–90.5 | [262] |
| A. carbonarius 10614, A. niger 10,443 | Wine grapes | 25 °C, 7 d/Wine | 6 | 83.44 | [263] |
| Yeast | |||||
| Yarrowia lipolytica Y-2 | Vineyard soil | 2 d/liquid medium | 1 | 84 | [249] |
| Yarrowia lipolytica | vineyard | 2 d/liquid medium | 1 | 88 | [264] |
| Yarrowia lipolytica Y-2 | The surface of grapes | 28 °C/liquid medium | 1 | 97.2 | [264] |
| Metschnikowia pulcherrima MACH1, M320; Kloeckera lindneri GAL5; Pichia guilliermondii M8, M29; Rhodococcus erythropolis AR14 | Agroinnova culture collection centre (Italy) | 15 d/liquid medium | 7.5 | 25.8–84 | [265] |
| Enzyme | |||||
| Carboxypeptidase | Bacillus amyloliquefaciens | Overnight/Tris-HCL | 10 | 72 | [177] |
| Hydrolase | Aspergillus niger MUM 03 | 4 h/phosphate buffer | 1000 | Up to 154 ng/min g | [266] |
| Amidase 2 | Aspergillus niger | 30 min/Mops-NaOH | 0.85 | 83 | [267] |
| Carboxypeptidase PJ_1540 | Acinetobacter sp. Neg1 | Overnight/Tris buffer | 1 | 33 | [268] |
| Carboxypeptidase cp4 | Lysobacter sp. CW239 | 24 h | 250 | 86.2 | [269] |
| Peroxidase | Armoracia rusticana | 72 h/PBS | 0.01 | 27 | [270] |
| Laccase | Pleurotus eryngii | 72 h/sodium acetate buffer | 0.05 | 27 | [271] |
| Carboxypeptidase | Bacillus subtilis | 48 h/PBS | 1 | 71.3 | [256] |
| Metalloendopeptidase | Bacillus subtilis | 1 h, 41 °C/Phosphate buffer pH 4.6, 5 and 7 | 0.1 | between 8.2 and 45.3% | [272] |
| Amidohydrolase ADH3 | Stenotrophomonas acidaminiphila CW117 | 24 h, 60 °C/PBS, pH 7.2 | 0.05 | 100 | [273] |