Background: Mycotoxins naturally occur in foods. Aflatoxins can cause serious health problems in consumers. Nowadays, biological detoxification method is considered to decrease the aflatoxins level in foods. The aim of this study was to evaluate the effect of kefir starter microorganisms to decrease the aflatoxin M1 (AFM1) levels in milk. Methods: The study was carried out at Shabestar branch,...

Streptococcus thermophilus is widely used as a starter culture in the fermentation of yogurt. Glutathione (GSH; γ-glutamyl-cysteinyl-glycine), tripeptide, has an important physiological role for Strep. thermophilus. However, scope GSH transport proteins still unexplored this species. In present study, 5 peptide transporter-related (Ptrp) strain ST-1 were selected and then inactivated by gene in...

The aim of this study was to evaluate the effect of replacing corn grain for sugar cane molasses (MO) or glucose syrup (GS) in the starter concentrate on performance and metabolism of dairy calves. Thirty-six individually housed Holstein male calves were blocked according to weight and date of birth and assigned to one of the starter feed treatments, during an 8 week study: i) starter containin...

An intestinal perfusion technique has been used in normal human subjects to investigate the influence that starter protein composition and hydrolysis procedure have on absorption of amino acid residues from partial enzymic hydrolysates of whole protein. Five starter proteins were studied. Three (egg albumin, casein/soy/lactalbumin, and lactalbumin) were hydrolysed by papain, a second lactalbumi...

The notion of soft BCI-commutative ideals and BCI-commutative idealistic soft BCI-algebras is introduced and their basic properties are discussed. Relations between soft ideals and soft BCI-commutative ideals of soft BCI-algebras are provided. Also idealistic soft BCI-algebras and BCI-commutative idealistic soft BCI-algebras are being related. The intersection, union, “AND” operation and “OR” o...

Hanseniaspora guilliermondii and Hanseniaspora uvarum were tested in grape must fermentations as pure and mixed starter cultures with Saccharomyces cerevisiae. In pure cultures, the specific growth rates found were 0.29 h(-1) for H. uvarum, 0.23 h(-1) for H. guilliermondii and 0.18 h(-1) for S. cerevisiae. No significant differences were observed between these values and those obtained in mixed...