Deoxynivalenol (DON) degradation and peroxidase enzyme activity in submerged fermentation

• Main Authors: Jaqueline Garda-Buffon, Larine Kupski, Eliana Badiale-Furlong
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2011-03-01
• Series: Food Science and Technology
• Subjects: micotoxina; enzima peroxidase; degradação; fermentação; espécies fúngicas
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100030&lng=en&tlng=en

This work aims to evaluate deoxynivalenol degradation by Aspergillus oryzae and Rhizopus oryzae in a submerged fermentation system and to correlate it to the activity of oxydo-reductase enzymes. The submerged medium consisted of sterile distilled water contaminated with 50 μg of DON and 4 × 10(6) spore.mL-1 inoculum of Aspergillus oryzae and Rhizopus oryzae species, respectively in each experiment. Sampling was performed every 24 hours for monitoring the peroxidase specific activity, and every 48 hours for determining mycotoxin levels. Results showed that the fungi species were able to decrease DON levels as the peroxidase activity increased. The 48 hours fermentation interval presented the highest peroxidase specific activity (ΔABS/minute.μg.protein-1), 800 and 198, while the highest DON degradation velocity was 10.8 and 12.4 ppb/hour, respectively in both cases for Rhizopus oryzae and Aspergillus oryzae.