Table 1.
The degradation of OTA by various microorganisms.
| Species/strains | Source | Medium | Reaction conditions | Microorganism amount (Log CFU/mL) | Concentration of OTA (μg/mL) | Degradation rate (%) | Products | Reference |
|---|---|---|---|---|---|---|---|---|
| Kloeckera lindneri, Metschnikowia pulcherrima, Rhodococcus erythropolis, Pichia guilliermondii | a | PM broth (yeast extract 0.5%, sucrose 1%, peptone 0.5% and malt extract 0.2%) | 30 °C, 15 d | 6–8 | 7.5 | 25.8–84 | NR | Patharajan et al. (2011) |
| Phaffia rhodozyma | Astaxanthin producing yeast isolates | PM broth | 20 °C, 15 d | 6 | 7.5 | more than 90 | OTα | Zhao et al. (2020) |
| Metschnikowia pulcherrima, Lactobacillus rhamnosus | Tempranillo winegrapes | Wine, TSB medium | pH 3.5, pH 6.5 | 8 | 1 | 34, 55 | OTα | Minguez et al. (2020) |
| Bacillus subtilis CW14 | fresh elk | LB medium | 30 °C, 24 h | – | 1 | 71.3 | NR | Xu et al. (2021) |
| Yarrowia lipolytica Y-2 | The surface of grapes | PM broth | In a shaker at 180 rpm, 28 °C | 8 | 1 | 97.2 | OTα | Zhang et al. (2018) |
| Yarrowia lipolytica Y-2; Brevundimonas vesicularis | Vineyard | Water | 28 °C | 7, 8 | 1 | 84; 100 | NR | Wang et al. (2014) |
| Yarrowia lipolytica Y-2 | Lactosan vineyard | Polytoma medium | In a shaker at 180 rpm, 28 °C, pH 4.0 | 8 | 0.1, 1, 2 | 88–95.7 | NR | Yang et al. (2016) |
| Pediococcus parvulus | Douro wines | MRS medium | 30 °C, 2 d | 5 | 25 | 100 | OTα | (Zhang et al., 2017) |
| Acinetobacter calcoaceticus | Soil samples | Minimal Medium Peptone | 24 °C, 6 d | – | 10 | 82–91 | OTα | Peng et al. (2022) |
| Lysobacter sp. CW239 | Soil samples | ME medium | 37 °C, 24 h | – | 0.02–0.1 | 86.2 | OTα | Wei et al. (2020) |
| Alcaligenes faecalis | a | Luria-Bertani medium | 30 °C, 48 h, 220 rpm | – | 1 | 92 | OTα | Zhang et al. (2017) |
| Bacillus amyloliquefaciens ASAG1 a | Grain depot-stored maize | No. 4 nutrient culture media | 31 °C, 10 h | – | 1 | 98.5 | OTα | Chang et al. (2015) |
| Aspergillus niger W-35 | Cereals | Commercial feeds | 37 °C, 12 h | 6 | 2 | 37 | OTα | Zhao et al. (2020) |
| Bacillus subtilis CW 14; CW 14 a | Fresh elk droppings collected from Beijing Zoo | Luria–Bertani nutrient broth | 37 °C, 200 rpm, 24 h | 7 | 6 | 47.1; 97.6 | NR | Shi et al. (2014) |
| Bifidobacterium adolescentis, Bf. bifidum, Bf. breve, Bf. longum, Lactobacillus casei, L. delbrueckii bulgaricus, L. johnsonii, L. paracasei, L. plantarum, L. rhamnosus, L. salivarius, L. mesenteroides | a | MRS broth | 37 °C, 24 h | 8 | 0.6 | 29.6–99 | OTα | Luz et al. (2018) |
| Brevibacterium casei, B. linens, B. iodinum | a | BSM | 30 °C | – | 0.011 | 100 | OTα | Rodriguez et al. (2011) |
| Cupriavidus basilensis ŐR16 | a | LB medium | 28 °C, 72 h | – | 20 | 100 | OTα | Ferenczi et al. (2014) |
| Brevundimonas naejangsanensis | Soil | LB medium | 37 °C, 24 h | – | 1 | 100 | OTα | Peng et al. (2022) |
| Lactobacillus acidophilus | a | MRS broth | 37 °C | 9 | 5 | 96 | NR | Fuchs et al. (2008) |
| Pediococcus parvulus UTAD 473 | Red wines of the Douro region | MRS broth | 30 °C, 7 d | 9 | 1 | 90 | OTα | Abrunhosa et al. (2014) |
| Rhodococcus erythropolis GD2A, BRB 1AB; Rhodococcus pyridinivorans K402, K408 | Natural soil, oil contaminated soil | LB medium (10 g tryptone, 5 g yeast extract, 9 g NaCl, pH 7,0) | 28 °C, 72 h, 170 rpm | – | 0.002 | 13.93–34.01 | NR | Cserháti et al. (2013) |
| Aspergillus. niger, A. carbonarius, A. fumigatus, A. clavatus, A. ochraceus, A. versicolor, A. wentii, Cladosporium sp., Penicillium aurantiogriseum, Penicillium spinulosum | Portuguese grape | Yeast extract sucrose medium: 2% of yeast extract from Difco,15% of sucrose | 25 °C, 6 d | – | 1 | >80 | OTα | Abrunhosa et al. (2002) |
| Aspergillus carbonarius SA332, A.niger GX312, A. Japonicus AX35 | French grapes | Modified yeast extract broth medium and synthetic grape juice medium | 240 rpm, 25 °C, 12 d | 6 | 2 | 45–99 | OTα | Khalil et al. (2021) |
| Aspergillus | Soil sample | MEA culture medium | 30 °C | 6 | 10 | 30–99 | OTα | Xiong et al. (2017) |
| Aspergillus tubingensis | Traditional Korean meju | Soytone-Czapek medium | 25 °C with shaking at 100 rpm, 14 d | 6 | 0.04 | more than 90 at pH 5, and 75.3–80.3 at pH 7 | OTα | Cho et al. (2016) |
| Aureobasidium pullulans | a | Lilly-Barnett medium | 23 °C, 160 rmp, 6 d | 8 | 0.8 | 75–90.5 | OTα | De Felice et al. (2008) |
| Aspergillus oryzae | Soil | PDA medium | 30 °C, 72h | 6 | 10 | 94 | OTα | Xiong et al. (2021) |
| A. carbonarius 10614, A. niger 10443 | Wine grapes | Wine | 25 °C, 7 d | 6 | 0.24 | 83.44 | OTβ, OTC etc. | Freire et al. (2020) |
| Aspergillus niger | Chinese fermented soybean | PDB medium | 28 °C, 48 h | 4.30 | 1 | 89.40 | OTα etc. | (Zou et al., 2022) |
| Cryptococcus podzolicus | a | PM medium | 28 °C, 5 d | 8.00 | 1 | 100 | OTα | (Wei et al., 2020) |
| Trichoderma afroharzianum | a | 0.9% NaCl | 37 °C, 8 d | 8.00 | 0.01, 0.1, and 1 | 31–46 | NR | (Dini et al., 2022) |
| Lactobacillus acidophilus | Human urine | MRS/PBS | 37 °C, 48 h | 5–6 | 1 | ≤15% | NR | (Ragoubi et al., 2021) |
a
These strains were provided by professional organization or University, but the original separation information of them is not expressed in the original text; -- Not provided in the original text; NR, Not Report.