Table 2.
The adsorption and removal OTA by various microorganisms.
| Species/strains | Source | Medium | Reaction conditions | Microorganism amount (Log CFU/mL) | Concentration of OTA (μg/mL) | Removal rate (%) | Status | Reference |
|---|---|---|---|---|---|---|---|---|
| Saccharomyces cerevisiae | a | White grape and blackcurrant juice | 30 °C, 24 h, static conditions | 6 | 1 | 82.8–85.1 in grape and 10.7–65.2 in blackcurrant mediu | dead | Piotrowska et al. (2013). |
| Candida famata, Candida guilliermondii, Candida lusitaniae, Cryptococcuslaurentii, Kloeckera spp., Rhodotorula glutinis | Different wine-grapes of Turkey | Phosphate-buffered saline (PBS) and white wine | 25 °C, 4 h | 8 | 1 | 1.96–26.11/4.1–31.31 | viable/dead | Var et al. (2009) |
| Candida intermedia | a | Grape juice | 25 °C, 48 h, 100 rpm, in the dark | 9 | 20 | >80 | immobilized yeast cells | Farbo et al. (2016) |
| Debaryomyces hansenii | a | YMB medium | 28 °C, 24 h, shaking (300 rpm) | 5.3 | 7 | >98 | viable/dead | Gil-Serna et al. (2011) |
| Phaffia rhodozyma | – | PM broth (0.5% yeast extract, 1% sucrose, 0.5% peptone and 0.2% malt extract) | 20 °C, 15 d | 6 | 7.5 | 23/45 | viable/dead | Zhao et al. (2020) |
| Saccharomyces cerevisiae | a | Red, rose and white must samples | 12 °C, 90 d | – | 0.01, 0.5, 1.0, 2.0 and 4.0 | 73–90 | viable | Csutorás et al. (2013). |
| Saccharomyces cerevisiae | a | Wine | 28 °C, 10 d | – | 0.005 | 34.52–48.96 | viable | Pulvirenti et al. (2020) |
| Kefir grains (Lactobacillus kefiri, Kazachstania servazzii, Acetobacter syzygii) | a | Milk | Aerobically, 25 °C, 24 h | 7–11 | 1 | 15–81 | viable | Taheur et al. (2017). |
| Saccharomyces cerevisiae | Grapes | Grapes must | 25 °C | 6 | 2000 | 6.42–8.59 | viable | Petruzzi et al. (2017) |
| Saccharomyces cerevisiae BS | a | PBS (pH 7.2) | Static conditions or shaking, 30 °C for 24 h | – | 1 | 75/77 | viable/dead | Piotrowska (2012) |
| Saccharomyces cerevisiae (EC1118) | a | Model wine | 214 h | – | 1000 | 28.7/94.9 | viable/dead | Nunez et al. (2008) |
| Hanseniaspora uvarum U1 | grapes | PDB broth | 30 °C for 48 h | 3 | 0.5, 1 | 46.27–82.96/24.23–78.64 | viable/dead | Gomez-Albarran et al. (2021) |
| Saccharomyces cerevisiae, S. bayanus | a | Yeast peptone glucose, synthetic grape juice and natural grape juice | 30 °C, 2 h | 7 | 2 | 34-45/17-75 | viable/dead | Bejaoui et al. (2004) |
| Saccharomyces cerevisiae (RC008, 009, 012, 016) | a | YPD broth | 37 °C, 1 h, shaking | 7 | 1, 5, 10, 40, 100 | 14.5–74.2 | viable | Armando et al. (2012) |
| Saccharomyces cerevisiae (RC212, BM45, W13, W47, Y28) | a | Model wine buffer | 25 or 30 °C, 9 d, under dynamic conditions | – | 2000 | 2.47–81.87 | viable | Petruzzi et al. (2014b) |
| Bacillus subtilis | Kimchi | Wine | 35 °C, 6 h | 7–8 | 0.02 | 78.58 | viable | Shukla et al. (2020) |
| Saccharomyces cerevisiae (TP5, TT173) | Native microflora of wine fermentations | Pasteurized must (pH 3.40, 20 °brix) | 25 °C | – | 0.0041 | 78.57–100/46.87–85.71 | viable, cell walls/cells | Caridi et al. (2012) |
| Saccharomyces cerevisiae (W13, W28,W46) | Uva di Troia grape | Sugar 200 g/L; sugar 200 g/L + DAP; sugar 250 g/L; sugar 250 g/L + DAP | 25 and 30 °C, without shaking | 6 | 2 | 6-70, depending on environmental conditions | viable | (Petruzzi et al., 2014a) |
| Saccharomyces cerevisiae (W13, W28, W46, W47, Y28, Y20, W40) | Five wild strains | Grape must | 25 or 30 °C. without shaking | 6 | 2 | 20.34–53.79 | viable | Petruzzi et al. (2015) |
| Cyberlindnera jadinii, Candida friedrichii, Candida intermedia and Lachancea thermotolerans | a | Commercial grape juice | 25 °C, 8 d, agitation (100 rpm), in the dark | 6.3 | 0.02 | 20–67.5 | dead | Fiori et al. (2014) |
| Saccharomyces cerevisiae | a | Phosphate buffer | 25 °C,1 h | 4 | 0.1 | 82–91 | Yeast cell wall | Ul Hassan et al. (2021) |
| Lactobacillus plantarum, L. brevis LOCK, L. sanfranciscensis | a | MRS medium and PBS buffer | 30 °C, 24 h | 4 | 1 | 14.64–35.01/46.29–59.82 | viable/dead | Piotrowska (2014) |
| Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc mesenteroides, Pediococcus acidilactici, Oenococcus oeni | a | Basal medium | 30 °C, 48 h | – | 0.004 | 8.23–28.09 | viable | Muhialdin et al. (2020) |
| B. subtilis | a | Nutrient broth | 35 °C, 48 h, 150 rpm, in the dark | – | 0.04 | 22/45 | viable/dead | Shukla et al. (2018) |
| Lactiplantibacillus plantarum | Brazilian artisanal cheeses | Potassium phosphate buffer in vitro | 37 °C for 15 min, pH = 3.0 | 8 | 1 | 30–80 | dead | Moller et al. (2021) |
| 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.