Binding of Aflatoxin B1 to Lactic Acid Bacteria and Saccharomyces cerevisiae in vitro: A Useful Model to Determine the Most Efficient Microorganism
نویسندگان
چکیده
منابع مشابه
In Vitro Binding Potentials of Bentonite, Yeast Cell Wall and Lactic Acid Bacteria for Aflatoxin B1 and Ochratoxin A
Background: This study intended to assess individual and combined adsorption potentials of three adsorbents (processed bentonite as an inorganic adsorbent, and cell walls of Saccharomyces cerevisiae and of the GG strain of Lactobacillus rhamnosus as organic adsorbents) for aflatoxin B1 and ochratoxin A under in vitro conditions. Methods: This study was conducted in Ferdowsi University of Mashh...
متن کاملAflatoxin detoxification potential of lactic acid bacteria isolated from Iranian poultry
This study was carried out to examine aflatoxin B1 (AFB1) removal ability of four strains of lactic acidbacteria (LAB). Three indigenous (Lactobacillus rhamnosus TMU094, Lactobacillus fermentum TMU121and Pedioccus pentosaceus TMU457) and a non-indigenous (Labacillus rhamnosus PTCC1637) isolateswere studied. The strains were incubated with (AFB1) at different time. The toxin residual in the supe...
متن کاملAflatoxin M1-Binding Ability of Selected Lactic Acid Bacteria Strains and Saccharomyces boulardii in the Experimentally Contaminated Milk Treated with Some Biophysical Factors
There is a growing concern regarding the recurrent observation of aflatoxins (AFs) in the milk of lactating animals. Regarding this, the present study was conducted to assess the aflatoxin M1 (AFM1)-binding ability of three species, namely Lactobacillus rhamnosus, L. plantarum, and Saccharomyces boulardii, inAFM1-contaminatedmilk. The mentioned species were a...
متن کاملDetermination the number of Lactic Acid Bacteria and Yeasts in the combination of traditional yoghurts of villages of East-Azerbaijan- province
Abstract Background and objectives: Yoghurt is a milky, fermented and semi-solid production that is produced by Microorganism starters. These microorganisms are known as lactic acid bacteria, which are responsible for the formation of the tissue, scent and flavor of yoghurt. Their presence in digestive system makes people healthy. The aim of this study was determination of the number of Lactic ...
متن کاملGreen synthesis of silver nanoparticles: Another honor for the yeast model Saccharomyces cerevisiae
Background and Purpose: Microorganism-based synthesis of nanostructures has recently been noted as a green method for the sustainable development of nanotechnology. Nowadays, there have been numerous studies on the emerging resistant pathogenic bacteria and fungal isolates, the probable inability of bacteria and fungi to develop resistance against silver nanoparticles’ (SNPs) antibacte...
متن کامل