Skip to main content
SpringerLink
Log in

Decontamination of ochratoxin A by yeasts: possible approaches and factors leading to toxin removal in wine

  • Mini-Review
  • Published:
Applied Microbiology and Biotechnology Aims and scope Submit manuscript

Abstract

Biological decontamination of mycotoxins using microorganisms is one of the well-known strategies for the management of mycotoxins in foods and feeds. Yeasts are an efficient biosorbant, used in winemaking to reduce the concentration of harmful substances from the must which affect alcoholic fermentation (medium-chain fatty acids) or which affect wine quality in a negative way (ethyl phenols and sulphur products). In recent years, several studies have demonstrated the ability of yeasts to remove ochratoxin A (OTA) by live cells, cell walls and cell wall extracts, yeast lees. In spite of the physical and chemical methods applied to remove the toxin, the biological removal is considered a promising solution, since it is possible to attain the decontamination without using harmful chemicals and without losses in nutrient value or palatability of decontaminated food. In addition, adsorption is recognized as economically viable, technically feasible and socially acceptable. This paper intends to review the current achievements of OTA removal mediated by yeasts, the recent updates in the selection of strains acting at the same time as starters and as biological tools to remove OTA and the factors affecting the removal process.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  • Abrunhosa L, Paterson RRM, Venâncio A (2010) Biodegradation of ochratoxin A for food and feed decontamination. Toxins 2:1078–1099

    Article  CAS  PubMed Central  PubMed  Google Scholar 

  • Afsah-Hejri L, Jinap S, Hajeb P, Radu S, Shakibazadeh S (2013) A review on mycotoxins in food and feed: Malaysia case study. Compr Rev Food Sci F 12:629–651

    Article  CAS  Google Scholar 

  • Amézqueta S, González-Peñas E, Murillo-Arbizu M, López de Cerain A (2009) Ochratoxin A decontamination: a review. Food Control 20:326–333

    Article  Google Scholar 

  • Angioni A, Caboni P, Garau A, Farris A, Orro D, Budroni M, Cabras P (2007) In vitro interaction between ochratoxin A and different strains of Saccharomyces cerevisiae and Kloeckera apiculata. J Agric Food Chem 55:2043–2048

    Article  CAS  PubMed  Google Scholar 

  • Anly E, Bayram M (2009) Ochratoxin A in wines. Food Rev Int 25:214–232

    Article  Google Scholar 

  • Bejaoui H, Mathieu F, Taillandier P, Lebrihi A (2004) Ochratoxin A removal in synthetic and natural grape juice by selected oenological Saccharomyces cerevisiae strains. J Appl Microbiol 97:1038–1044

    Article  CAS  PubMed  Google Scholar 

  • Bejaoui H, Mathieu F, Taillandier P, Lebrihi A (2005) Conidia of black aspergilli as new biological adsorbents for ochratoxin A in grape juices and musts. J Agric Food Chem 53:8224–8229

    Article  CAS  PubMed  Google Scholar 

  • Bellí N, Marín S, Duaigües A, Ramos AJ, Sanchis V (2004) Ochratoxin A in wines, musts and grapes juices from Spain. J Sci Food Agr 84:591–594

    Article  Google Scholar 

  • Bely M, Rinaldi A, Dubourdieu D (2003) Influence of assimilable nitrogen on volatile acidity production by Saccharomyces cerevisiae during high sugar fermentation. J Biosci Bioeng 96:507–512

    Article  CAS  PubMed  Google Scholar 

  • Bely M, Stoeckle P, Masneuf-Pomarède I, Dubourdieu D (2008) Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation. Int J Food Microbiol 122:312–320

    Article  CAS  PubMed  Google Scholar 

  • Bevilacqua A, Petruzzi L, Corbo MR, Baiano A, Garofalo C, Sinigaglia M (2014) Ochratoxin A released back into the medium by Saccharomyces cerevisiae as a function of the strain, washing medium and fermentative conditions. J Sci Food Agr. doi:10.1002/jsfa.6683

  • Bizaj E, Mavri J, Čuš F, Raspor A (2009) Removal of ochratoxin A in Saccharomyces cerevisiae liquid cultures. S Afr J Enol Vitic 30:151–155

    CAS  Google Scholar 

  • Blaiotta G, Meca G, Ritieni A (2009) OTA adsorption kinetic by Saccharomyces cerevisiae strains during fermentation of must obtained from dry grapes “Moscato of Saracena”, a southern Italy passito-wine (Calabria Region). In: Book of abstract of 2nd international symposium “Wine Microbiology and Safety: from the vineyard to the bottle (Microsafetywine),” Martina Franca (TA), Italy, 19–20 November 2009

  • Bornet A, Teissedre PL (2008) Chitosan, chitin-glucan and chitin effects on minerals (iron, lead, cadmium) and organic (ochratoxin A) contaminants in wines. Eur Food Res Technol 226:681–689

    Article  CAS  Google Scholar 

  • Brera C, Debegnach F, Minardi V, Prantera E, Pannunzi E, Faleo S, de Santis B, Miraglia M (2008) Ochratoxin A contamination in Italian wine samples and evaluation of the exposure in the Italian population. J Agric Food Chem 56:10611–10618

    Article  CAS  PubMed  Google Scholar 

  • Caridi A (2007) New perspectives in safety and quality enhancement of wine through selection of yeasts based on the parietal adsorption activity. Int J Food Microbiol 120:167–172

    Article  CAS  PubMed  Google Scholar 

  • Caridi A, Galvano F, Tafuri A, Ritieni A (2006) Ochratoxin A removal during winemaking. Enzym Microb Technol 40:122–126

    Article  CAS  Google Scholar 

  • Caridi A, Sidari R, Pulvirulenti A, Meca G, Ritieni A (2012) Ochratoxin A adsorption phenotype: an inheritable yeast trait. J Gen Appl Microbiol 58:225–233

  • Cecchini F, Morassut M, Garcia-Moruno E, Di Stefano R (2006) Influence of yeast strain on ochratoxin A content during fermentation of white and red must. Food Microbiol 23:411–417

    Article  CAS  PubMed  Google Scholar 

  • Covarelli L, Beccari G, Marini A, Tosi L (2012) A review on the occurrence and control of ochratoxigenic fungal species and ochratoxin A in dehydrated grapes, non-fortified dessert wines and dried vine fruit in the Mediterranean area. Food Control 26:347–356

    Article  CAS  Google Scholar 

  • Csutorás CS, Rácz L, Rácz K, Fűtő P, Forgó P, Kiss A (2013) Monitoring of ochratoxin A during the fermentation of different wines by applying high toxin concentrations. Microchem J 107:182–184

    Article  Google Scholar 

  • Cubaiu L (2008) Prevention and biocontrol of ochratoxin A in wine. PhD Dissertation, Università degli Studi di Sassari, Sassari, Italy

  • Del Barrio-Galán R, Pérez-Magariño S, Ortega-Heras M (2012) Effect of the aging on lees and other alternative techniques on the low molecular weight phenols of Tempranillo red wine aged in oak barrels. Anal Chim Acta 732:53–63

    Article  PubMed  Google Scholar 

  • Del Prete V, Rodriguez H, Carrascosa AV, de las Rivas B, Garcia-Moruno E, Muñoz R (2007) In vitro removal of ochratoxin A by wine lactic acid bacteria. J Food Prot 70:2155–2160

    PubMed  Google Scholar 

  • Esti M, Benucci I, Liburdi K, Acciaro G (2012) Monitoring of ochratoxin A fate during alcoholic fermentation of wine-must. Food Control 27:53–56

  • European Commission (2002) Reports on tasks for scientific cooperation. Report of experts participating in Task 3.2.7. Assessment of dietary intake of ochratoxin A by the population of EU member states. Directorate-General Health and Consumer Protection, January 2002

  • European Commission (2003) Commission Regulation (EC) No. 1410/2003 of 7 August 2003 amending Regulation (EC) No. 1622/2000 laying down certain detailed rules for implementing Council Regulation (EC) No. 1493/1999 on the common organisation of the market in wine and establishing a Community code of oenological practices and processes. Off J Eur Union L201:9–11

    Google Scholar 

  • European Commission (2006) Commission Regulation (EC) No. 1507/2006 of 11 October 2006 amending regulations (EC) No. 1622/2000, (EC) No. 884/2001 and (EC) No. 753/2002 concerning certain detailed rules implementing regulation (EC) No. 1493/1999 on the common organisation of the market in wine, as regards the use of pieces of oak wood in winemaking and the designation and presentation of wine so treated. Off J Eur Union L280:9–11

    Google Scholar 

  • European Commission (2005) Commission Regulation (EC) No. 123/2005 of 26 January 2005 amending Regulation (EC) No. 466/2001 as regards ochratoxin A. Off J Eur Union L25:3–5

  • Fernandes A, Ratola N, Cerdeira A, Alves A, Venâncio A (2007) Changes in ochratoxin A concentration during winemaking. Am J Enol Viticult 58:92–96

    CAS  Google Scholar 

  • Garcia-Moruno E, Sanlorenzo C, Beccaccino B, Di Stefano R (2005) Treatment with yeast to reduce the concentration of ochratoxin A in red wine. Am J Enol Vitic 56:73–76

    Google Scholar 

  • Giovani G, Canuti V, Rosi I (2010) Effect of yeast strain and fermentation conditions on the release of cell wall polysaccharides. Int J Food Microbiol 137:303–307

    Article  CAS  PubMed  Google Scholar 

  • Gonzalez-Ramos D, Gonzalez R (2006) Genetic determinants of the release of mannoproteins of enological interest by Saccharomyces cerevisiae. J Agric Food Chem 54:9411–9416

    Article  CAS  PubMed  Google Scholar 

  • Grazioli B, Fumi MD, Silva A (2006) The role of processing on ochratoxin A content in Italian must and wine: a study on naturally contaminated grapes. Int J Food Microbiol 111:S93–S96

    Article  CAS  PubMed  Google Scholar 

  • Guilloux-Benatier M, Chassagne D (2003) Comparison of components released by fermented or active dried yeasts after aging on lees in a model wine. J Agric Food Chem 51:746–751

    Article  CAS  PubMed  Google Scholar 

  • Heinisch JJ, Rodicio R (2009) Physical and chemical stress factors in yeast. In: König H, Unden G, Fröhlich J (eds) Biology of microorganisms on grapes, in must and in wine. Springer, Berlin, pp 275–291

    Chapter  Google Scholar 

  • Hernández-Orte P, Ibarz MJ, Cacho J, Ferreira V (2006) Impact of ammonium additions on volatile acidity, ethanol, and aromatic compound production by different Saccharomyces cerevisiae strains during fermentation in controlled synthetic media. Aust J Grape Wine Res 12:150–160

    Article  Google Scholar 

  • Huwig A, Freimund S, Kappeli O, Dutler H (2001) Mycotoxin detoxication of animal feed by different adsorbents. Toxicol Lett 122:179–188

    Article  CAS  PubMed  Google Scholar 

  • Inoue T, Nagatomi Y, Uyama A, Mochizuki N (2013) Fate of mycotoxins during beer brewing and fermentation. Biosci Biotechnol Biochem 77:1410–1415

    Article  CAS  PubMed  Google Scholar 

  • Jard G, Liboz T, Mathieu F, Guyonvarc’h A, Lebrihi A (2011) Review of mycotoxin reduction in food and feed: from prevention in the field to detoxification by adsorption or transformation. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 28:1590–1609

    Article  CAS  PubMed  Google Scholar 

  • Jiménez-Moreno N, Ancín-Azpilicueta C (2009) Sorption of volatile phenols by yeast cell walls. J Wine Res 1:11–18

    Google Scholar 

  • Jouany JP, Yiannikouris A, Bertin G (2005) The chemical bonds between mycotoxins and cell wall components of Saccharomyces cerevisiae have been identified. Archiva Zootechnica 8:26–50

    Google Scholar 

  • Lasram S, Mani A, Zaied C, Chebil S, Abid S, Bacha H, Mliki A, Ghorbel A (2008) Evolution of ochratoxin A content during red and rose vinification. J Sci Food Agric 88:1696–1703

    Article  CAS  Google Scholar 

  • Lataste C, Guérin L, Solanet D, Berger JL, Cottereau P, Molot B (2004) Évolution de la contamination en ochratoxine A du vignoble Français au vin. Prog Agric Vitic 121:57–64

    Google Scholar 

  • Leong SL, Hocking AD, Varelis P, Giannikopoulos G, Scott ES (2006) Fate of ochratoxin A during vinification of Semillon and Shiraz grapes. J Agric Food Chem 54:6460–6464

    Article  CAS  PubMed  Google Scholar 

  • Martínez-Rodríguez AJ, Polo MC, Carrascosa AV (2001) Structural and ultrastructural changes in yeast cells during autolysis in a model wine system and in sparkling wines. Int J Food Microbiol 71:45–51

    Article  PubMed  Google Scholar 

  • Meca G, Blaiotta G, Ritieni A (2010) Reduction of ochratoxin A during the fermentation of Italian red wine Moscato. Food Control 21:579–583

    Article  CAS  Google Scholar 

  • Morassut M, Cecchini F, Garcia-Moruno E, Savino M, Cedroni A (2004) Ocratossina A: decontaminazione biologica dei mosti nel corso della fermentazione alcolica. 29–30 novembre. Rapporti ISTISAN 05/42 1°Congresso nazionale “Le micotossine nella filiera agro-alimentare” (pp. 142–145). Roma: Istituto Superiore di Sanità

  • Nikolaou E, Soufleros EH, Bouloumpasi E, Tzanetakis N (2006) Selection of indigenous Saccharomyces cerevisiae strains according to their oenological characteristics and vinification results. Food Microbiol 23:205–211

    Article  CAS  PubMed  Google Scholar 

  • Núñez YP, Carrascosa AV, Gonzalez R, Polo MC, Martínez-Rodríguez AJ (2006) Isolation and characterization of a thermally extracted yeast cell wall fraction potentially useful for improving the foaming properties of sparkling wines. J Agric Food Chem 54:7898–7903

    Article  PubMed  Google Scholar 

  • Núñez YP, Pueyo E, Carrascosa AV, Martínez-Rodríguez AJ (2008) Effects of aging and heat treatment on whole yeast cells and yeast cell walls and on adsorption of ochratoxin A in a wine model system. J Food Prot 71:1496–1499

    PubMed  Google Scholar 

  • Orro D, Budroni M, Angioni A, Cubaiu L, Cabras P, Farris GA (2006) Interazione tra lieviti vinari e ocratossina A in fase fermentativa. VQ 4:40–47

    Google Scholar 

  • Ospital M, Cazabeil JM, Betbeder AM, Tricard C, Creppy E, Medina B (1998) Ochratoxin A in wines. Rev Fr Oenol 169:16–18

    CAS  Google Scholar 

  • Paster N (2008) Means to prevent contamination with patulin in apple-derived produce and with ochratoxin A in wines. In: Barkai-Golan R, Paster N (eds) Mycotoxins in fruits and vegetables. Elsevier, San Diego, pp 351–386

    Chapter  Google Scholar 

  • Paterson RRM, Lima N (2011) Further mycotoxin effects from climate change. Food Res Int 44:2555–2566

    Article  CAS  Google Scholar 

  • Patharajan S, Reddy KRN, Karthikeyan V, Spadaro D, Lore A, Gullino ML, Garibaldi A (2011) Potential of yeast antagonists on in vitro biodegradation of ochratoxin A. Food Control 22:290–296

    Article  CAS  Google Scholar 

  • Peltonen K, El-Nezami H, Haskard C, Ahokas J, Salminen S (2001) Aflatoxin B1 binding by dairy strains of lactic acid bacteria and bifidobacteria. J Dairy Sci 84:2152–2156

    Article  CAS  PubMed  Google Scholar 

  • Petruzzi L, Sinigaglia M, Corbo MR, Beneduce L, Bevilacqua A (2013) Ochratoxin A removal by Saccharomyces cerevisiae strains: effects of wine-related physicochemical factors. J Sci Food Agric 93:2110–2115

    Article  CAS  PubMed  Google Scholar 

  • Petruzzi L, Corbo MR, Sinigaglia M, Bevilacqua A (2014a) Yeast cells as adsorbing tools to remove ochratoxin A in a model wine. Int J Food Sci Technol 49:936–940

    Article  CAS  Google Scholar 

  • Petruzzi L, Bevilacqua A, Baiano A, Beneduce L, Corbo MR, Sinigaglia M (2014b) Study of Saccharomyces cerevisiae W13 as a functional starter for the removal of ochratoxin A. Food Control 35:373–377

    Article  CAS  Google Scholar 

  • Petruzzi L, Bevilacqua A, Baiano A, Beneduce L, Corbo MR, Sinigaglia M (2014c) In vitro removal of ochratoxin A by two strains of Saccharomyces cerevisiae and their performances under fermentative and stressing conditions. J Appl Microbiol 116:60–70

    Article  CAS  PubMed  Google Scholar 

  • Petruzzi L, Bevilacqua A, Corbo MR, Garofalo C, Baiano A, Sinigaglia M (2014d) Selection of autochthonous Saccharomyces cerevisiae strains as wine starters using a polyphasic approach and ochratoxin A removal. J Food Prot. In press

  • Piotrowska M (2012) Adsorption of ochratoxin A by Saccharomyces cerevisiae living and non-living cells. Acta Aliment Hung 41:1–7

    Article  CAS  Google Scholar 

  • Piotrowska M, Zakowska Z (2005) The elimination of ochratoxin A by lactic acid bacteria strains. Pol J Microbiol 54:279–286

    Article  CAS  PubMed  Google Scholar 

  • Piotrowska M, Nowak A, Czyzowska A (2013) Removal of ochratoxin A by wine Saccharomyces cerevisiae strains. Eur Food Res Technol 236:441–447

    Article  CAS  Google Scholar 

  • Pizarro FJ, Jewett MC, Nielsen J, Agosin E (2008) Growth temperature exerts differential physiological and transcriptional responses in laboratory and wine strains of Saccharomyces cerevisiae. Appl Environ Microbiol 74:6358–6368

    Article  CAS  PubMed Central  PubMed  Google Scholar 

  • Ponsone ML, Chiotta ML, Combina M, Dalcero AM, Chulze SN (2009) Fate of ochratoxin A content in Argentinean red wine during a pilot scale vinification. Rev Argent Microbiol 41:245–250

    CAS  PubMed  Google Scholar 

  • Pozo-Bayón MA, Andújar-Ortiz I, Moreno-Arribas MV (2009) Scientific evidences beyond the application of inactive dry yeast preparations in winemaking. Food Res Int 42:754–761

    Article  Google Scholar 

  • Pozo-Bayón MA, Monagas M, Bartolomé B, Moreno-Arribas VM (2012) Wine features related to safety and consumer health: an integrated perspective. Crit Rev Food Sci Nutr 52:31–54

    Article  PubMed  Google Scholar 

  • Pradelles R, Alexandre H, Ortiz-Julien A, Chassagne D (2008) Effects of yeast cell-wall characteristics on 4-ethylphenol sorption capacity in model wine. J Agric Food Chem 56:11854–11861

    Article  CAS  PubMed  Google Scholar 

  • Quintela S, Villarán MC, de Armentia IL, Elejalde E (2013) Ochratoxin A removal in wine: a review. Food Control 30:439–445

    Article  CAS  Google Scholar 

  • Ratola N, Martins L, Alves A (2004) Ochratoxin A in wines-assessing global uncertainty associated with the results. Anal Chim Acta 513:319–324

    Article  CAS  Google Scholar 

  • Ratola N, Abade E, Simões T, Venâncio A (2005) Evolution of ochratoxin A content from must to wine in port wine microvinification. Anal Bioanal Chem 382:405–411

    Article  CAS  PubMed  Google Scholar 

  • Reddy KRN, Salleh B, Saad B, Abbas HK, Abel CA, Shier WT (2010) An overview of mycotoxin contamination in foods and its implications for human health. Toxin Rev 29:3–26

    Article  CAS  Google Scholar 

  • Ringot D, Lerzy B, Chaplain K, Bonhoure J, Auclair E, Larondelle Y (2007) In vitro biosorption of ochratoxin A on the yeast industry by-products: comparison of isotherm models. Bioresour Technol 98:1812–1821

    Article  CAS  PubMed  Google Scholar 

  • Savino M, Cecchini F, Morassut M, Di Stefano R, Garcia-Moruno E (2006) Trattamenti utili per abbattere il contenuto di ocratossina A nei vini. L’Enologo Dicembre:97–102

  • Shetty HP, Jespersen L (2006) Saccharomyces cerevisiae and lactic acid bacteria as potential mycotoxin decontaminating agents. Trends Food Sci Technol 17:48–55

    Article  CAS  Google Scholar 

  • Silva A, Galli R, Grazioli B, Fumi MD (2003) Metodi di riduzione di residui di ocratossina A nei vini. Industrie delle Bevande Ottobre 32(187):467–472

    CAS  Google Scholar 

  • Solfrizzo M, Avantaggiato G, Panzarini G, Visconti A (2010) Removal of ochratoxin A from contaminated red wines by repassage over grape pomaces. J Agric Food Chem 58:317–323

    Article  CAS  PubMed  Google Scholar 

  • Soufleros EH, Tricard C, Boloumpasi EC (2003) Occurence of ochratoxin A in Greek wines. J Sci Food Agric 83:173–179

    Article  CAS  Google Scholar 

  • Torija MJ, Rozès N, Poblet M, Guillamón JM, Mas A (2003) Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae. Int J Food Microbiol 80:47–53

    Article  CAS  PubMed  Google Scholar 

  • Turbic A, Ahokas JT, Haskard CA (2002) Selective in vitro binding of dietary mutagens, individually or in combination, by lactic acid bacteria. Food Addit Contam 19:144–152

    Article  CAS  PubMed  Google Scholar 

  • van Egmond HP, Schothorst RC, Jonker MA (2007) Regulations relating to mycotoxins in food: perspectives in a global and European context. Anal Bioanal Chem 389:147–157

    Article  CAS  PubMed  Google Scholar 

  • Var I, Erginkaya Z, Kabak B (2009) Reduction of ochratoxin A levels in white wine by yeast treatments. J Inst Brew 115:30–34

    Article  CAS  Google Scholar 

  • Vasserot Y, Caillet S, Maujean A (1997) Study of anthocyanin adsorption by yeast lees. Effect of some physicochemical parameters. Am J Enol Vitic 48:433–437

    CAS  Google Scholar 

  • Zimmerli B, Dick R (1995) Determination of ochratoxin A at the ppt level in human blood, serum, milk and some foodstuffs by HPLC with enhanced fluorescence detection and immunoaffinity column cleanup: methodology and Swiss data. J Chromatogr B Biomed Appl 666:85–99

    Article  CAS  PubMed  Google Scholar 

  • Zimmerli B, Dick R (1996) Ochratoxin A in table wine and grape juice: occurrence and risk assessment. Food Addit Contam 13:655–668

    Article  CAS  PubMed  Google Scholar 

Download references

Acknowledgments

The authors wish to thank Miss. Silvana Rendinella for her kind co-operation.

Author information

Authors and Affiliations

  1. Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122, Foggia, Italy

    Leonardo Petruzzi, Milena Sinigaglia, Maria Rosaria Corbo, Daniela Campaniello, Barbara Speranza & Antonio Bevilacqua

Authors
  1. Leonardo Petruzzi
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Milena Sinigaglia
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Maria Rosaria Corbo
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Daniela Campaniello
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Barbara Speranza
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Antonio Bevilacqua
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Antonio Bevilacqua.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Petruzzi, L., Sinigaglia, M., Corbo, M.R. et al. Decontamination of ochratoxin A by yeasts: possible approaches and factors leading to toxin removal in wine. Appl Microbiol Biotechnol 98, 6555–6567 (2014). https://doi.org/10.1007/s00253-014-5814-4

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00253-014-5814-4

Keywords

Search

Navigation