| Texto completo | |
| 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.
Número total de Autores: 8
|
| 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 |