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aflatoxin m1 reduction by probiotic strains in iranian feta cheese
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نویسنده
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erfani nastaran ,alizadeh moghadam majid ,mortazavi ali ,mortazavian amir mohammad ,sohrabvandi sara ,sarlak zahra ,mohammadi reza
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منبع
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iranian journal of chemistry and chemical engineering - 2021 - دوره : 40 - شماره : 6 - صفحه:2069 -2078
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چکیده
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Among the fermented products, cheese has a good potential to deliver probiotic microorganisms into the gastrointestinal system due to its high protein and fat contents. the contamination of milk with aflatoxin m deserves attention concerning cheese consumption due to the harmful effects on human health. the present research studied the reduction of aflatoxin m1 (afm1) by two well-known probiotic strains in artificially aflatoxin-contaminated feta cheese. changes in ph, the viability of the probiotic strains, and the level of aflatoxin in the samples were analyzed during 60-day storage. the results showed that all samples containing probiotics dramatically reduced the afm1 levels. from both the health and economic aspects, the b. bifidum species at an inoculation level of 107 cfu/ml has proven to be the best treatment, due to the lowest cost of probiotics, highest survival rate, and 30.12% reduction of afm1.
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کلیدواژه
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aflatoxin m1 ,feta cheese ,probiotic
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آدرس
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bel rouzaneh dairy product company, iran, kermanshah university of medical sciences, school of nutritional sciences and food technology, department of food science and technology, iran, ferdowsi university of mashhad, faculty of agriculture, department of food science and technology, iran, shahid beheshti university of medical sciences, national nutrition and food technology research institute, faculty of nutrition sciences, food science and technology, department of food science and technology, iran, shahid beheshti university of medical sciences, national nutrition and food technology research institute, faculty of nutrition sciences, food science and technology, department of food science and technology, iran, shahid beheshti university of medical sciences, students research committee, national nutrition and food technology research institute, faculty of nutrition sciences, food science and technology, department of food science and technology, iran, kermanshah university of medical sciences, school of nutritional sciences and food technology, department of food science and technology, iran
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پست الکترونیکی
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r.mohammadi2011@gmail.com
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Authors
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