Details
| Original language | English |
|---|---|
| Pages (from-to) | 1221-1231 |
| Number of pages | 11 |
| Journal | Food science and biotechnology |
| Volume | 33 |
| Issue number | 5 |
| Early online date | 14 Sept 2023 |
| Publication status | Published - Apr 2024 |
Abstract
The goal of this study is to identify the optimum conditions for ochratoxin A (OTA) biodegradation by the supernatant of Agaricus campestris strain. The Plackett–Burman and Box–Behnken methods were used to determine optimum OTA degradation conditions of Agaricus campestris under various incubation conditions. The Plackett–Burman method was planned through 16 varied experiments with 15 variants. The three most potent variants, sucrose, yeast extract and wheat bran, were selected using the Box–Behnken methodology. Ochratoxin A biodegradation ratio of 46.67% has been specified in only 1 h under ideal growing conditions. This is the first report on the optimization of OTA biodegradation by Agaricus campestris. When compared to previously published articles, it can be asserted that Agaricus campestris has promise based on its OTA biodegradation ratio in only 1 h of reaction time.
Keywords
- Agaricus campestris, Biodegradation, Box–Behnken methodology, Ochratoxin A, Plackett–Burman design, Statistical optimization
ASJC Scopus subject areas
- Biochemistry, Genetics and Molecular Biology(all)
- Biotechnology
- Agricultural and Biological Sciences(all)
- Food Science
- Immunology and Microbiology(all)
- Applied Microbiology and Biotechnology
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In: Food science and biotechnology, Vol. 33, No. 5, 04.2024, p. 1221-1231.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Ochratoxin A biodegradation by Agaricus campestris and statistical optimization of cultural variables
AU - Söylemez, Tuncay
AU - Yamaç, Mustafa
AU - Eninanç, Ayşe Betül
AU - Yıldız, Zeki
N1 - Open Access funding enabled and organized by Projekt DEAL.
PY - 2024/4
Y1 - 2024/4
N2 - The goal of this study is to identify the optimum conditions for ochratoxin A (OTA) biodegradation by the supernatant of Agaricus campestris strain. The Plackett–Burman and Box–Behnken methods were used to determine optimum OTA degradation conditions of Agaricus campestris under various incubation conditions. The Plackett–Burman method was planned through 16 varied experiments with 15 variants. The three most potent variants, sucrose, yeast extract and wheat bran, were selected using the Box–Behnken methodology. Ochratoxin A biodegradation ratio of 46.67% has been specified in only 1 h under ideal growing conditions. This is the first report on the optimization of OTA biodegradation by Agaricus campestris. When compared to previously published articles, it can be asserted that Agaricus campestris has promise based on its OTA biodegradation ratio in only 1 h of reaction time.
AB - The goal of this study is to identify the optimum conditions for ochratoxin A (OTA) biodegradation by the supernatant of Agaricus campestris strain. The Plackett–Burman and Box–Behnken methods were used to determine optimum OTA degradation conditions of Agaricus campestris under various incubation conditions. The Plackett–Burman method was planned through 16 varied experiments with 15 variants. The three most potent variants, sucrose, yeast extract and wheat bran, were selected using the Box–Behnken methodology. Ochratoxin A biodegradation ratio of 46.67% has been specified in only 1 h under ideal growing conditions. This is the first report on the optimization of OTA biodegradation by Agaricus campestris. When compared to previously published articles, it can be asserted that Agaricus campestris has promise based on its OTA biodegradation ratio in only 1 h of reaction time.
KW - Agaricus campestris
KW - Biodegradation
KW - Box–Behnken methodology
KW - Ochratoxin A
KW - Plackett–Burman design
KW - Statistical optimization
UR - http://www.scopus.com/inward/record.url?scp=85171300088&partnerID=8YFLogxK
U2 - 10.1007/s10068-023-01417-8
DO - 10.1007/s10068-023-01417-8
M3 - Article
AN - SCOPUS:85171300088
VL - 33
SP - 1221
EP - 1231
JO - Food science and biotechnology
JF - Food science and biotechnology
SN - 1226-7708
IS - 5
ER -