Development of Functional Yoghurt Containing Yeast and LAB Biomass to Reduce the Bioavailability of Aflatoxins

Abstract

This project, which activities are included in the work plan of a Thematic Project FAPESP, aims at developing an innovative functional yogurt containing yeasts and lactic acid bacteria (LAB), to reduce the bioavailability of aflatoxins, for future applications as part of intervention strategies in high-risk areas of aflatoxin exposure. To this end,preliminar "in vitro" adsorption tests will be accomplished with aflatoxin B1 (AFB1) in phosphate buffer and biomass of "Lactobacillus rhamnosus" and "Saccharomyces cerevisiae", including the determination of AFB1 adsorption isotherms. The experimental yogurts will be formulated with different concentrations of cell biomass (CB) of yeasts and LAB, based on "in vitro" tests. Yogurts will be prepared with increasing concentrations of yeast and LAB CB, as follows: 0% CB (control), 0.5% CB, 1.0% CB, 2.0% CB and 4.0% CB. All yogurts will be evaluated regarding their physical-chemical, microbiological and sensory characteristics, and the results will be analyzed by ANOVA.