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2008, vol. 35, br. 4, str. 165-168
Effect of the baker's yeast on the production of aflatoxin B1 by Aspergillus flavus
(naslov ne postoji na srpskom)
aInstitut za prehrambene tehnologije, Novi Sad
bUniverzitet u Novom Sadu, Tehnološki fakultet
Projekat:
Projekat Ministarstva nauke Republike Srbije, br. TR-20068

Sažetak
(ne postoji na srpskom)
Aflatoxins are naturally occurring mycotoxins that are produced by many species of Aspergillus, most notably Aspergillus flavus and Aspergillus parasiticus. Among 18 different types of aflatoxins identified, the most carcinogenic is aflatoxin B1 (AFB1). AFB1 is stable under most food processing conditions and it is, therefore, impossible to eliminate them once the foodstuffs are contaminated. The aim of this work was to investigate influence of commercial baker's yeast in two different concentrations on the production of the AFB1 by three isolates of Aspergillus flavus, that showed ability to produce AFB1 in high concentrations. Samples were analyzed by VICAM's Afla Test. The baker's yeast in both concentrations (106 and 109 cfu.ml-1) decreased content of AFB1 in YES broth. 106 cfu.ml-1 of the baker's yeast cell suspension reduced the levels of AFB1 from 15.4% to 41.6% depending on the isolate nature. It was found that baker's yeast was more affected in higher concentration (109 cfu.ml-1), where the reductions of the AFB1 content were from 33.3% to 98.3% depending on the isolate.
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jezik rada: engleski
vrsta rada: originalan članak
objavljen u SCIndeksu: 03.06.2010.

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