ArticleAMB Express2025
Ochratoxin A reduction in wine fermentation: evaluating the potential of Lachancea thermotolerans.
Article in AMB Express, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed.
- Microbial Detoxification of Ochratoxin A in Food.Foods (Basel, Switzerland) · 2026Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
Abstract
Ochratoxin A is a mycotoxin commonly found in wine, primarily produced by fungal species from the Aspergillus and Penicillium genera. Due to its nephrotoxic, neurotoxic, immunotoxic, and carcinogenic properties, ochratoxin A contamination in wine is a significant concern for public health. This study investigates the potential of Lachancea thermotolerans in reducing ochratoxin A levels during wine fermentation, evaluating its fermentative performance and impact on key enological parameters. Fermentation trials with 32 L. thermotolerans strains demonstrated considerable variability in fermentation kinetics, ethanol production, and sugar consumption. The yeast exhibited strain-dependent variability in the production of organic acids, including succinic and lactic acid, leading to significant differences in total acidity and pH. Additionally, L. thermotolerans produced glycerol levels comparable to or exceeding those of Saccharomyces cerevisiae. The ability of L. thermotolerans to reduce ochratoxin A was highly strain-dependent, with reductions ranging widely. The most effective strains achieved ochratoxin A reductions exceeding those previously reported for S. cerevisiae. However, an inverse correlation was observed between ochratoxin A reduction and polyphenol retention, suggesting that strains with high ochratoxin A adsorption may also bind anthocyanins and polyphenols, affecting wine color and structure. These findings highlight L. thermotolerans as a promising non-Saccharomyces yeast for mitigating ochratoxin A contamination in wine while contributing positively to acidity modulation and sensory attributes. The study underscores the importance of strain selection to balance ochratoxin A detoxification with desirable enological properties, particularly in regions where contamination poses a significant challenge to wine safety and quality.
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Registered trials
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