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:: Volume 18, Issue 4 (Iranian South Medical Journal 2015) ::
Iran South Med J 2015, 18(4): 701-710 Back to browse issues page
Biological reduction of aflatoxin B1 in wheat flour using yeast Saccharomyces cerevisiae
Mahsa Azimi1, Eisa Gholampour Azizi2, Samane Rouhi3, Fateme Zaboli 4
1- Department of Microbiology, Faculty of Food Industry, Islamic Azad University, Ayatollah Amoli Branch, Amol, Iran
2- Department of Mycology, Faculty of Nursing and Midwifery, Islamic Azad University Babol Branch, Babol, Iran
3- Cellular & Molecular Research Center and Microbiology Department, Faculty of Medicine, Kurdistan University of Medical Sciences, Sanandaj, Iran
4- Department of Biology, Faculty of Food Industry, Islamic Azad University, Ayatollah Amoli Branch, Amol, Iran , microbiol_sci@yahoo.com
Abstract:   (5268 Views)

Background: The safest way to reduce mycotoxins in contaminated foods with it it is using certain strains of various microbes. Aim of this study is biological reduction of aflatoxin B1 by the yeast Saccharomyces cerevisiae (S. cerevisiae) in wheat flour samples that were collected in Chaloos city (Mazandaran province, North Iran). Material and Methods: Aflatoxin B1 contamination was measured by ELISA method in 22 samples of wheat flour. Then S. cerevisiae was added to primary wheat flour. After 48 h aflatoxin B1 contamination in samples were measured by ELISA, again. For statistical analysis, the statistical software SPSS18 and t-test was used. Results: all 22 samples of wheat flour were contaminated with aflatoxin B1. The minimum and maximum levels of aflatoxin B1 in primary wheat flour were 1.1 and 10.6 ppb, respectively. S. cerevisiae reduced the amount of aflatoxin B1 in wheat flour samples. Minimum and maximum amount of aflatoxin contamination after adding S. cerevisiae was 0.5 and 9.1 ppb, respectively. Conclusion: Inhibitory effect of S. cerevisiae and aflatoxin B1 reduction in wheat flour was proved in this study. Therefore we can be hoped that yeast S. cerevisiae as neutralizing agents can be used in flour for this toxin. Consumption of products that contaminated with aflatoxin B1 endangers consumers' health, thus reducing of this toxin in the food should be considered.

Keywords: Aflatoxin B1, Saccharomyces cerevisiae, Wheat Flour, ELISA
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Type of Study: Original | Subject: Microbiology and Immunology
Received: 2014/05/10 | Accepted: 2014/08/12 | Published: 2015/09/12
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Azimi M, Gholampour Azizi E, Rouhi S, Zaboli F. Biological reduction of aflatoxin B1 in wheat flour using yeast Saccharomyces cerevisiae. Iran South Med J. 2015; 18 (4) :701-710
URL: http://ismj.bpums.ac.ir/article-1-712-en.html


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Volume 18, Issue 4 (Iranian South Medical Journal 2015) Back to browse issues page
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