Effets de mycotoxines sur l'activité fermentaire de Saccharomyces cerevisiae
- 1 May 1981
- journal article
- research article
- Published by Springer Nature in Mycopathologia
- Vol. 74 (2) , 119-123
- https://doi.org/10.1007/bf01259467
Abstract
L'activité fermentaire deSaccharomyces cerevisiae est partiellement inhibée par différentes mycotoxines. Cet effet est particulièrement marqué pour la T2-toxine et le diacétoxyseirpénol; son intensité est moindre dans le cas de l'aflatoxine B1, de l'acide pénicillique et de la patuline. Inversement, le buténolide accélère le processus de fermentation alcoolique. The rate of fermentation ofSaccharomyces cerevisiae is partially inhibited by different mycotoxins. This effect is remarkable with T2-toxin and diacetoxyscirpenol, slight with aflatoxin-B1, penicillic acid and patulin. On the contrary, the butenolide appears as a stimulator of the alcoholic fermentation.This publication has 20 references indexed in Scilit:
- Growth of yeast and alcohol production in apple juice containing patulinMycopathologia, 1979
- MODE OF ACTION OF TRICHOTHECENESPublished by Elsevier ,1978
- Mode of action of trichothecenesPure and Applied Chemistry, 1977
- Patulin and Penicillic AcidPublished by American Chemical Society (ACS) ,1976
- Inhibition of alcohol and lactic dehydrogenases by patulin and penicillic acid in vitroFood and Cosmetics Toxicology, 1973
- Disappearance of Patulin from Apple Juice Fermented by Saccharomyces sppCanadian Institute of Food Science and Technology Journal, 1973
- 12,13-EpoxytrichothecenesPublished by Elsevier ,1971
- Production of petite mutants of Saccharomyces cerevisiae by patulinJournal of Agricultural and Food Chemistry, 1969
- FERMENTATION VELOCITY OF YEASTS I. MEASUREMENT OF FERMENTATION VELOCITY AND THE EFFECTS OF EXPERIMENTAL CONDITIONSJournal of the Institute of Brewing, 1954
- The Mechanism of the Antibiotic Action of Clavacin and Penicillic Acid1,2Journal of the American Chemical Society, 1945