Open AccessEvaluation of Anti-Aflatoxin M1 effects of heat-killed cells of Saccharomyces cerevisiae in Brazilian commercial yogurts
Author(s) -
Rogério F. Pires,
Marina Resende Pimenta Portinari,
Giulia Moraes,
Amin Mousavi Khaneghah,
Bruna Caroline Marques Gonçalves,
Roice Eliana Rosim,
Carlos Augusto Fernandes de Oliveira,
Carlos Humberto Corassin
Publication year - 2022
Publication title -
quality assurance and safety of crops and foods
Language(s) - English
Resource type - Journals
eISSN - 1757-837X
pISSN - 1757-8361
DOI - 10.15586/qas.v14i1.1006
Subject(s) - saccharomyces cerevisiae , aflatoxin , food science , yeast , high performance liquid chromatography , chemistry , biochemistry , chromatography
This study aimed to assess the aflatoxin M1 (AFM1) levels in 72 samples of yogurt from eight processing plants in São Paulo, Brazil, and the ability of heat-killed cells of Saccharomyces cerevisiae (1010 yeast cells/g) to reduce AFM1 (0.5 µg/kg) in experimental yogurts (n = 3). Analyses were conducted by high performance liquid chromatography (HPLC). Only seven samples (9.8%) had AFM1 at a mean level of 0.071 ± 0.08 µg/kg. S. cerevisiae efficiently reduced (P < 0.05) the AFM1 levels in spiked yogurts, with a maximum reduction of 46% after 30 days of storage. Further studies should investigate potential effects of S. cerevisiae on the sensory properties of yogurts.