Journal ArticleDOI
Probiotic biological strategies to decontaminate aflatoxin M1 in a traditional Iranian fermented milk drink (Doogh)
Zahra Sarlak,Milad Rouhi,Reza Mohammadi,Ramin Khaksar,Amir Mohammad Mortazavian,Sara Sohrabvandi,Farhad Garavand +6 more
TLDR
In this paper, the effects of probiotic strains, a probiotic inoculated population, the physiology of Probiotic bacteria and final fermentation pH at four consecutive stages on the reduction of free aflatoxin M 1 (AFM 1 ) in Doogh (a traditional Iranian fermented milk drink).About:
This article is published in Food Control.The article was published on 2017-01-01. It has received 71 citations till now. The article focuses on the topics: Lactobacillus acidophilus & Probiotic.read more
Citations
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Journal ArticleDOI
Aflatoxin in foodstuffs: Occurrence and recent advances in decontamination.
Amir Ismail,Bruna Leonel Gonçalves,Diane Valganon de Neeff,Bárbara Ponzilacqua,Carolina Fernanda Sengling Cebin Coppa,Henning Hintzsche,Muhammad Sajid,Adriano G. Cruz,Carlos Humberto Corassin,Carlos Augusto Fernandes de Oliveira +9 more
TL;DR: Biological methods based on removal or degradation of aflatoxins by bacterial and yeast have good perspectives, although further studies are needed to clarify the detoxification mechanisms by microorganisms and determine practical aspects of the use of these methods in food products.
Journal ArticleDOI
Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review
TL;DR: This review provides the most recent updates on the ability of LAB to serve as antifungal and anti-mycotoxigenic agents against fungal growth and mycotoxin production.
Journal ArticleDOI
Decontamination of Mycotoxin-Contaminated Feedstuffs and Compound Feed.
Radmilo Čolović,Nikola Puvača,Federica Cheli,Giuseppina Avantaggiato,Donato Greco,Olivera Đuragić,Jovana Kos,Luciano Pinotti +7 more
TL;DR: In this paper, the authors examined the most recent findings on different processes and strategies for the reduction of toxicity of mycotoxins in animals, which could be implemented in practice.
Journal ArticleDOI
Review: Biotechnology of mycotoxins detoxification using microorganisms and enzymes
Fadia Ben Taheur,Bochra Kouidhi,Yasir Mohammed A. Al Qurashi,Jalila Ben Salah-Abbès,Kamel Chaieb +4 more
TL;DR: Recent development in biological control of mycotoxins removal and detoxification will be discussed and bacteria, yeast, moulds and enzymes may be used as a novel strategy for mycotoxin removal.
Journal ArticleDOI
Characteristics, Occurrence, Detection and Detoxification of Aflatoxins in Foods and Feeds
Amirhossein Nazhand,Alessandra Durazzo,Massimo Lucarini,Eliana B. Souto,Eliana B. Souto,Antonello Santini +5 more
TL;DR: Aflatoxin chemical properties and biosynthetic processes; aflatoxin contamination in foods and feeds; health effects in human beings and animals due to aflat toxin exposure, as well as aflatoxins detection and detoxification methods are addressed.
References
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Book
Yoghurt: Science and technology
TL;DR: The history and new developments in yoghurt production and related products can be found in this paper with a focus on: Microbiology of yoghurts and i? ¼bioi?½ starter cultures Biochemistry of fermentation Preservation and production of starter cultures Nutritional value of yogurt Quality control in yghurt manufacture.
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Strategies to Prevent Mycotoxin Contamination of Food and Animal Feed: A Review
TL;DR: Various control strategies to prevent the growth of mycotoxigenic fungi as well as to inhibit mycotoxin biosynthesis including pre-harvest (resistance varieties, field management and the use of biological and chemical agents), harvest management, and post-Harvest (improving of drying and storage conditions, theUse of natural and chemicalagents, and irradiation) applications are reviewed.
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Surface binding of aflatoxin B(1) by lactic acid bacteria.
TL;DR: The accessibility of bound aflatoxin B1 to an antibody in an indirect competitive inhibition enzyme-linked immunosorbent assay suggests that surface components of these bacteria are involved in binding.
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Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt
TL;DR: It is shown that incorporation of free and encapsulated probioticacteria do not substantially alter the overall sensory characteristics of yogurts and microencapsulation helps to enhance the survival of probiotic bacteria in yogurting during storage.
Journal ArticleDOI
Saccharomyces cerevisiae and lactic acid bacteria as potential mycotoxin decontaminating agents
TL;DR: This review discusses the available literature on the mycotoxin binding by S. cerevisiae and lactic acid bacteria and the scope of developments in the field and describes the different potential decontaminating microorganisms.