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Aflatoxin M۱ Reduction by Probiotic Strains in Iranian Feta Cheese

محل انتشار: Iranian Journal of Chemistry and Chemical Engineering، دوره: 40، شماره: 6
سال انتشار: 1400
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 61

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لینک ثابت به این مقاله:
https://civilica.com/doc/2282925

شناسه ملی سند علمی:

JR_IJCCE-40-6_029

تاریخ نمایه سازی: 17 خرداد 1404

چکیده مقاله:

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 M۱ (AFM۱) 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 ۶۰-day storage. The results showed that all samples containing probiotics dramatically reduced the AFM۱ levels. From both the health and economic aspects, the B. bifidum species at an inoculation level of ۱۰۷ CFU/mL has proven to be the best treatment, due to the lowest cost of probiotics, highest survival rate, and ۳۰.۱۲% reduction of AFM۱.

کلیدواژه ها:

Aflatoxin M۱ ، Feta cheese ، Probiotic

نویسندگان

Reza Mohammadi

Department of Food Science and Technology, School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, I.R. IRAN

Nastaran Erfani

Bel Rouzaneh Dairy Product Company, Qazvin, I.R. IRAN

Sara Sohrabvandi

Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, I.R. IRAN

Seyed Ali Mortazavi

Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, I.R. IRAN

Amir Mohammad Mortazavian

Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, Iran

Zahra Sarlak

Students Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences,

Majid Alizadeh Moghadam

Department of Food Science and Technology, School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, I.R. IRAN

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