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Journal of Agricultural Science and Technology، جلد ۱۸، شماره ۶، صفحات ۱۴۸۹-۱۴۹۸
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عنوان انگلیسی Ability of Different Treatments of Saccharomyces cerevisiae to Surface Bind Aflatoxin M1 in Yoghurt
چکیده انگلیسی مقاله Microbial detoxification is considered as one of the most common methods used for the elimination of aflatoxins. Reports indicate that S. cerevisiae can be effective in removing aflatoxins through the adsorption of aflatoxins to their cell wall. In the current research, the ability of S. cerevisiae (viable, acid-, heat- and ultrasound-treated yeasts) to bind aflatoxin M1 was assessed in yoghurt. To this end, firstly, recombinant milk containing 12% solids, non-fat skimmed milk powder was prepared. Next, the samples were spiked by aflatoxin M1 using different concentrations (100, 500 and 750 pg mL-1). When the starter bacteria were added to the milk, the treated yeasts were added as well. The concentration of aflatoxin M1 residue in the supernatant of the yoghurt samples after different storage times (1, 7, 14 and 21 days) was measured using the ELISA method. The results showed that all treatments containing viable, acid-, heat-, ultrasound-treated yeast and starter bacteria were able to adsorb aflatoxin M1, and the ability of the treated yeast was significant as compared with the control (P< 0.05). Among the treated yeasts, the ability of the acid-treated yeasts was higher in toxin binding. Overall, it can be concluded that using S. cerevisiae for the biological adsorption of aflatoxin M1 is effective in fermented dairy products.
کلیدواژه‌های انگلیسی مقاله Biological adsorption,Cell wall,Fermentation,Mannan,Yeast
نویسندگان مقاله h karazhiyan |
department of food science and technology, islamic azad university, torbat-heydarieh branch, torbat-heydarieh, islamic republic of iran.
سازمان اصلی تایید شده: دانشگاه آزاد اسلامی علوم و تحقیقات (Islamic azad university science and research branch)

m مهربان سنگ آتش | mehraban sangatash
department of food quality and safety, food science and technology research institute, acecr, mashhad branch, mashhad, islamic republic of iran.

r کاراژیان |
department of food quality and safety, food science and technology research institute, acecr, mashhad branch, mashhad, islamic republic of iran.

a مهرزاد |
department of food science and technology, islamic azad university, sabzevar branch, sabzevar, islamic republic of iran.
سازمان اصلی تایید شده: دانشگاه آزاد اسلامی علوم و تحقیقات (Islamic azad university science and research branch)

e حقیقی |
department of food science and technology, islamic azad university, sabzevar branch, sabzevar, islamic republic of iran.
سازمان اصلی تایید شده: دانشگاه آزاد اسلامی علوم و تحقیقات (Islamic azad university science and research branch)

نشانی اینترنتی http://jast.modares.ac.ir/article_15288_5eda728a030765d106944899b2575b72.pdf
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