Academic journal article Iranian Journal of Public Health

Citrinin Reduction in Wheat Flour by Using "Yeast Saccharomyces Cerevisiae"

Academic journal article Iranian Journal of Public Health

Citrinin Reduction in Wheat Flour by Using "Yeast Saccharomyces Cerevisiae"

Article excerpt

Background: Wheat is the main cereal that is used in Iran and in the world. Citrinin is a toxic metabolite produced by Penicillium, Aspergillus and Monascus into grains, foods, feedstuffs. Eating this contaminated product causes of acute and chronic diseases in humans and animals. The easiest and safest way to reduce mycotoxins in various contaminated foods with mycotoxins using certain strains of various mi- crobes, such as Saccharomyces cerevisiae.

Methods: 15 samples of wheat flour were randomly collect- ed from different bakeries in Babol city (Northern Iran). Cit- rinin level in samples was measured by ELISA method. Then Saccharomyces cerevisiae was added to wheat flour. After 48 h Citrinin contamination level in samples were measured by ELISA, again. Statistical analysis was performed by SPSS software and t-test.

Results: All samples were contaminated with Citrinin. The minimum and maximum levels of this mycotoxin in wheat flour before adding S. cerevisiae were 1.1 and 35.5 ppb, respec- tively. Minimum and maximum amount of Citrinin after add- ing S. cerevisiae was 0.8 and 30 ppb, respectively. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.