Influence of technological procedures on viability, probiotic and anti-mycotoxin properties of Saccharomyces boulardii RC009, and biological safety studies
نویسندگان
چکیده
The objective was to evaluate the technological processing (protection strategies and storage conditions) influence on viability, probiotic properties adsorbent aflatoxin B1 capacity of S. boulardii RC009. Also, yeast biological safety evaluated. Lyophilisation (DL) encapsulation + lyophilisation (EL) were conducted. Yeast protected with maltodextrin (M) or WPC stored at 4 °C reduced 1 2 log respectively. M 25 after 70 d; viability significantly 3 30 d. Technological improved coaggregation’s pathogens DL process allowed greatest AFB1 adsorption. 106 cells/mL no toxic Vero cells (p˂0.05). Saccharomyces RC009 maintained processing. It possesses a great for adsorption could be considered candidate proven functional food products development.
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ژورنال
عنوان ژورنال: Current research in food science
سال: 2021
ISSN: ['2665-9271']
DOI: https://doi.org/10.1016/j.crfs.2021.02.006