BIOLOGICAL REDUCTION OF AFLATOXIN B1 IN WHEAT FLOUR USING YEAST SACCHAROMYCES CEREVISIAE

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AZIMI M.; GHOLAMPOUR AZIZI I.; ROUHI S.; ZABOLI FATEMEH

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Journal: IRANIAN SOUTH MEDICAL JOURNAL (ISMJ) Year:2015 | Volume:18 | Issue:4 Page(s): 701-710

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Title

BIOLOGICAL REDUCTION OF AFLATOXIN B1 IN WHEAT FLOUR USING YEAST SACCHAROMYCES CEREVISIAE

Author(s)

AZIMI M. | GHOLAMPOUR AZIZI I. | ROUHI S. | ZABOLI FATEMEH | Issue Writer Certificate

Keywords

AFLATOXIN B1Q2

SACCHAROMYCES CEREVISIAEQ2

WHEAT FLOURQ3

ELISAQ2

Abstract

Background: The safest way to reduce mycotoxins in contaminated foods with it; it is using certain strains of various microbes. Aim of this study is biological reduction of aflatoxin B1 by the yeast SACCHAROMYCES CEREVISIAE (S. cerevisiae) in WHEAT FLOUR samples that were collected in Chaloos city (Mazandaran province, North Iran).Material and Methods: Aflatoxin B1 contamination was measured by ELISA method in 22 samples of WHEAT FLOUR. Then S. cerevisiae was added to primary WHEAT FLOUR. After 48 h aflatoxin B1 contamination in samples were measured by ELISA, again. For statistical analysis, the statistical software SPSS18 and t-test was used.Results: all 22 samples of WHEAT FLOUR were contaminated with aflatoxin B1. The minimum and maximum levels of aflatoxin B1 in primary WHEAT FLOUR were 1.1 and 10.6 ppb, respectively. S. cerevisiae reduced the amount of aflatoxin B1 in WHEAT FLOUR samples. Minimum and maximum amount of aflatoxin contamination after adding S. cerevisiae was 0.5 and 9.1 ppb, respectively.Conclusion: Inhibitory effect of S. cerevisiae and aflatoxin B1 reduction in WHEAT FLOUR was proved in this study. Therefore we can be hoped that yeast S. cerevisiae as neutralizing agents can be used in flour for this toxin. Consumption of products that contaminated with aflatoxin B1 endangers consumers' health, thus reducing of this toxin in the food should be considered.

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APA: Copy

AZIMI, M., GHOLAMPOUR AZIZI, I., ROUHI, S., & ZABOLI, FATEMEH. (2015). BIOLOGICAL REDUCTION OF AFLATOXIN B₁ IN WHEAT FLOUR USING YEAST SACCHAROMYCES CEREVISIAE. IRANIAN SOUTH MEDICAL JOURNAL (ISMJ), 18(4), 701-710. SID. https://sid.ir/paper/34134/en

Vancouver: Copy

AZIMI M., GHOLAMPOUR AZIZI I., ROUHI S., ZABOLI FATEMEH. BIOLOGICAL REDUCTION OF AFLATOXIN B₁ IN WHEAT FLOUR USING YEAST SACCHAROMYCES CEREVISIAE. IRANIAN SOUTH MEDICAL JOURNAL (ISMJ)[Internet]. 2015;18(4):701-710. Available from: https://sid.ir/paper/34134/en

IEEE: Copy

M. AZIMI, I. GHOLAMPOUR AZIZI, S. ROUHI, and FATEMEH ZABOLI, “BIOLOGICAL REDUCTION OF AFLATOXIN B₁ IN WHEAT FLOUR USING YEAST SACCHAROMYCES CEREVISIAE,” IRANIAN SOUTH MEDICAL JOURNAL (ISMJ), vol. 18, no. 4, pp. 701–710, 2015, [Online]. Available: https://sid.ir/paper/34134/en

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