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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Aflatoxin M-1 absorption by non-viable cells of lactic acid bacteria and Saccharomyces cerevisiae strains in Frescal cheese

Texto completo
Autor(es):
Goncalves, Bruna Leonel [1] ; Muaz, Khurram [2] ; Sengling Cebin Coppa, Carolina Fernanda [1] ; Rosim, Roice Eliana [1] ; Kamimura, Eliana Setsuko [1] ; Fernandes Oliveira, Carlos Augusto [1] ; Corassin, Carlos Humberto [1]
Número total de Autores: 7
Afiliação do(s) autor(es):
[1] Univ Sao Paulo, Sch Anim Sci & Food Engn, Dept Food Engn, Pirassununga, SP - Brazil
[2] Bahauddin Zakariya Univ, Inst Food Sci & Nutr, Multan - Pakistan
Número total de Afiliações: 2
Tipo de documento: Artigo Científico
Fonte: Food Research International; v. 136, OCT 2020.
Citações Web of Science: 0
Resumo

The purpose of this study was to evaluate the ability of heat-killed cells (121 degrees C, 10 min) from two strains of lactic acid bacteria (LAB) (Lactobacillus rhamnosus and Lactococcus lactis) and one strain of yeast (Saccharomyces cerevisiae), alone or in combination, to reduce the levels of aflatoxin M-1 (AFM(1)) in Frescal cheese during 30 days of storage. The experimental design was totally randomized, in a 2 x 2 x 2 factorial arrangement, corresponding to two levels of LAB (0 and L. rhamnosus at 10(10) cells/kg + L. lactis at 10(10) cells/kg), two levels of S. cerevisiae in milk (0 and 10(10) yeast cells/kg) and two AFM(1) levels (0 and 0.5 mu g/kg) added to the cheese curd, totaling 8 treatments with three replicates per treatment. AFM(1) levels in Frescal cheese were evaluated by using a high-performance liquid chromatography. Cheese fat and protein contents were not affected (P > 0.05) by any of the treatments, and only pH decreased (P < 0.05) in all treatments from days 2 to 30 of storage (usual shelf life of this type of cheese). AFM(1) levels detected in contaminated cheeses decreased on day 2 of storage, varying from 0.09 mu g/kg (cheese with addition of bacterial cells) to 0.29 mu g/kg (no addition of LAB or yeast cells), this may have occurred due to loss of AFM(1) in the Frescal cheese whey. The concentrations of detected AFM(1) decreased (P < 0.05) in all treatments from days 2 to 10 of storage, and the maximum percentage reduction of the detectable levels (100%) was achieved after 10 and 20 days of storage in cheeses containing LAB and yeast cells, or prepared with yeast cells alone, respectively. The addition of heat-killed LAB (cells of L. rhamnosus and L. lactis) and Saccharomyces cerevisiae alone or in combination, has a potential ability for adsorbing the AFM(1) in Frescal cheese during 30 days of storage. (AU)

Processo FAPESP: 17/20081-6 - Avaliação da eficiência de bactérias ácido lácticas e Saccharomyces cerevisiae na redução da biodisponibilidade de aflatoxina M1 em queijo Minas frescal
Beneficiário:Carlos Humberto Corassin
Linha de fomento: Auxílio à Pesquisa - Regular
Processo FAPESP: 17/19683-1 - Avaliação da eficiência de bactérias ácido lácticas e Saccharomyces cerevisiae na redução da biodisponibilidade de aflatoxina M1 em queijo Minas frescal
Beneficiário:Bruna Leonel Gonçalves
Linha de fomento: Bolsas no Brasil - Doutorado