Ciclohexadespipeptide beauvericin degradation by different strains of Saccharomyces cerevisiae

The interaction between the mycotoxin beauvericin (BEA) and 9 yeast strains of Saccharomyces cerevisiae named LO9, YE-2, YE5, YE-6, YE-4, A34, A17, A42 and A08 was studied. ological degradations were carried out under aerobic conditions in the liquid medium of Potato Dextrose Broth (PDB) at 25 °C for 48 h and in a food/feed system composed of corn flour at 37 °C for 3 days, respectively. esent in fermented medium and corn flour was determined using liquid chromatography coupled to the mass spectrometry detector in tandem (LC–MS/MS) and the BEA degradation products produced during the fermentations were determined using the technique of the liquid chromatography coupled to a linear ion trap (LIT). s showed that the S. cerevisiae strains reduced meanly the concentration of the BEA present in PDB by 86.2% and in a food system by 71.1%. e S. cerevisiae strains used in this study showed a significant BEA reduction during the fermentation process employed.