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. 2025 Jun 11;15(1):90.
doi: 10.1186/s13568-025-01896-4.

Ochratoxin A reduction in wine fermentation: evaluating the potential of Lachancea thermotolerans

Javier Vicente  1 , Daniel Vidal  2 , Wendu Tesfaye  3 , Fernando Calderón  3 , Fernando García  2 , Santiago Benito  4
Affiliations

Ochratoxin A reduction in wine fermentation: evaluating the potential of Lachancea thermotolerans

Javier Vicente et al. AMB Express. .

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.

Keywords: Lachancea thermotolerans; Acidity; Lactic acid; Ochratoxin A; Wine.

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Conflict of interest statement

Declarations. Ethics approval and consent to participate: Not applicable. Consent for publication: Not applicable. Competing interests: The authors declare no competing interests.

Figures

Fig. 1
Fig. 1
Fermentation kinetics of different variants, measured gravimetrically by total weight loss, during pure fermentation in Tempranillo grape juice. L. thermotolerans strains are represented in different shades of blue, the control strain, S. cerevisiae AWRI-796, is shown in red
Fig. 2
Fig. 2
Histogram for the mean values of ethanol (% v/v), lactic acid (g/L) and succinic acid (g/L) for the 32 studied L. thermotolerans strains after alcoholic fermentation
Fig. 3
Fig. 3
Histogram for the mean values of colour intensity for the 32 studied L. thermotolerans strains after alcoholic fermentation
Fig. 4
Fig. 4
Histogram for the mean values of total polyphenol index for the 32 studied L. thermotolerans strains after alcoholic fermentation
Fig. 5
Fig. 5
Histogram for the mean values of ochratoxin A reduction (%) for the 32 studied L. thermotolerans strains after alcoholic fermentation
See this image and copyright information in PMC

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