Evaluation of Anti-Aflatoxin M-1 effects of heat-killed cells of Saccharomyces cerevisiae in Brazilian commercial yogurts

Autor(es)

Pires, Rogerio C. ; Portinari, Marina R. P. ; Moraes, Giulia Z. ; Khaneghah, Amin Mousavi ; Goncalves, Bruna L. ; Rosim, Roice E. ; Oliveira, Carlos A. F. ; Corassin, Carlos H.

• Tipo de documento: Artigo Científico
• Fonte: QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS; v. 14, n. 1, p. 7-pg., 2022-01-01.

Resumo

This study aimed to assess the aflatoxin M-1 (AFM(1)) levels in 72 samples of yogurt from eight processing plants in Sao Paulo, Brazil, and the ability of heat-killed cells of Saccharomyces cerevisiae (10(10) yeast cells/g) to reduce AFM(1) (0.5 mu g/kg) in experimental yogurts (n = 3). Analyses were conducted by high performance liquid chromatography (HPLC). Only seven samples (9.8%) had AFM(1) at a mean level of 0.071 +/- 0.08 mu g/kg. S. cerevisiae efficiently reduced (P < 0.05) the AFM(1) levels in spiked yogurts, with a maximum reduction of 46% after 30 days of storage. Further studies should investigate potential effects of S. cerevisiae on the sensory properties of yogurts. (AU)

• Processo FAPESP: 17/20081-6 - Avaliação da eficiência de bactérias ácido lácticas e Saccharomyces cerevisiae na redução da biodisponibilidade de aflatoxina M1 em queijo Minas frescal
• Beneficiário: Carlos Humberto Corassin
• Modalidade de apoio: Auxílio à Pesquisa - Regular