Evaluation of the effectiveness of the yeast Saccharomyces cerevisiae in inhibiting of Aspergillus piperis and reducing ochratoxin A in orange fruits
DOI:
https://doi.org/10.59658/jkas.v12i3.4346Keywords:
Ochratoxin A (OTA) ، A. piperis ، S. cerevisiaeAbstract
This study aimed to evaluate the efficiency of the yeast Saccharomyces cerevisiae in inhibiting the growth of the fungus Aspergillus piperis isolated from orange fruits, and in reducing the resulting toxin Ochratoxin A (OTA) under laboratory and storage conditions. The results demonstrated the dominance of A. piperis in samples of local and imported orange fruits collected from Muthanna and Karbala governorates. Associated fungi were isolated and identified, and the most virulent was identified using a pathogenicity test. The results showed that the most virulent fungal isolate was A. piperis.Its identity was confirmed using molecular analysis of the ITS region sequence and registered in the NCBI database. This isolate also demonstrated a high capacity to produce OTA, reaching a concentration of 95.7 ng/g in sorghum media. When testing the bioactivity of yeast, different concentrations of S. cerevisiae showed remarkable effectiveness in inhibiting fungal growth, with the highest inhibition rate reaching 83.33% at the sixth dilution. In the storage experiment, treating the fruits with yeast contributed to a significant reduction in the OTA concentration from 125.33 to 59.70 ng/g, a significant difference. These results confirm the effectiveness of yeast as a promising bioagent for reducing post-harvest rot and toxic fungal contamination in orange fruits
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Copyright (c) 2025 Copyright (c) 2024 is the Author's article. Published by the Journal of Kerbala for Agricultural Sciences under a CC BY 4.0 license
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