Investigating the ability of Saccharomyces cerevisiae and Lactobacillus plantarum on the reduction of aflatoxin B1, ochratoxin A, and zearalenone in dough and toast Bread
,
Abstract
Background and Objectives: Wheat and its derived products are high-risk commodities for aflatoxin contamination. The objective of this study was to investigate the effect of using Saccharomyces cerevisiae, Lactobacillus plantarum, and the dough fermentation and baking periods on reducing aflatoxin B1 (AFB1), ochratoxin A (OTA), and zearalenone (ZEA) toxins.
Materials and Methods: Toast bread flour contaminated with AFB1, OTA and ZEA (10,10 and 400 ng/g) were separately treated with S. cerevisiae and L. plantarum (at a concentration of 108 CFU/g). The reduction of mycotoxins was examined immediately after dough preparation, at the end of fermentation, and after
baking.
Results: The type of microorganism, fermentation and baking significantly affected the reduction of mycotoxins (AFB1, OTA, and ZEA). After baking, neither AFB1 nor OTA were detected in any of the toast bread samples, with a 100% reduction observed in all treatments. In contrast, the percentage reduction of ZEA after baking compared with immediately after dough preparation ranged from 98.90% to 100%, and the percentage reduction of ZEA at the end of fermentation compared with immediately after dough preparation ranged from 97.80% to 99.57%.
Conclusion: The findings of this study suggest that L. plantarum and S. cerevisiae can be used as additives or processing agents to decrease mycotoxins in fermented wheat foods.
1. Gharehyakheh S, Elhami Rad AH, Nateghi L, Varmira K. Production of GABA‐enriched honey syrup using Lactobacillus bacteria isolated from honey bee stomach. J Food Process Preserv 2019; 43(8): e14054.
2. Sharafi S, Nateghi L. Optimization of gamma-aminobutyric acid production by probiotic bacteria through response surface methodology. Iran J Microbiol 2020; 12: 584-591.
3. Zarei F, Nateghi L, Eshaghi MR, Abadi MET. Optimization of gamma-aminobutyric acid production in probiotics extracted from local dairy products in west region of Iran using MRS broth and whey protein media. Appl Food Biotechnol 2018; 5: 233-242.
4. Dealy JM, Read DJ, Larson RG (2018). Structure and rheology of molten polymers: from structure to flow behavior and back again. In: Structure and Rheology of Molten Polymers. Second Edition.
5. Ndiaye S, Zhang M, Fall M, Ayessou NM, Zhang Q, Li P. Current review of mycotoxin biodegradation and bioadsorption: microorganisms, mechanisms, and main important applications. Toxins (Basel) 2022; 14: 729.
6. Bolon B, Haschek WM, Ochoa R, Rousseaux CG, Wallig MA (2013). Haschek and Rousseaux's handbook of toxicologic pathology. 3rd Edition. Academic Press. https://shop.elsevier.com/books/haschek-and-rousseauxs-handbook-of-toxicologic-pathology/bolon/978-0-12-415759-0
7. Pleadin J, Frece J, Markov K. Mycotoxins in food and feed. Adv Food Nutr Res 2019; 89: 297-345.
8. de Ory I, Romero LE, Cantero D. Operation in semi-continuous with a closed pilot plant scale acetifier for vinegar production. J Food Eng 2004; 63: 39-45.
9. Hasheminya SM, Dehghannya J. Strategies for decreasing aflatoxin in livestock feed and milk. Int Res J Appl Basic Sci 2013; 4: 1506-1510.
10. Muscarella M, Iammarino M, Nardiello D, Magro SL, Palermo C, Centonze D, et al. Validation of a confirmatory analytical method for the determination of aflatoxins B1, B2, G1 and G2 in foods and feed materials by HPLC with on-line photochemical derivatization and fluorescence detection. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2009; 26: 1402-1410.
11. Devreese M, De Backer P, Croubels S. Different methods to counteract mycotoxin production and its impact on animal health. Vlaams Diergen Tijds 2013; 82: 181-190.
12. Li K, Qiu F, Yang M, Liang Z, Zhou H. Survey of aflatoxins contamination of foodstuffs and edible oil in Shenzhen. Wei Sheng Yan Jiu 2013; 42: 610-614.
13. Battacone G, Nudda A, Pulina G. Effects of ochratoxin A on livestock production. Toxins (Basel) 2010; 2: 1796-1824.
14. Völkel I, Schröer-Merker E, Czerny C-P. The carry-over of mycotoxins in products of animal origin with special regard to its implications for the European food safety legislation. Food Nutr Sci 2011; 2: 852-867.
15. Pfohl‐Leszkowicz A, Manderville RA. Ochratoxin A: An overview on toxicity and carcinogenicity in animals and humans. Mol Nutr Food Res 2007; 51: 61-99.
16. European Union (2006). Commission Regulation (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs (Text with EEA relevance). http://data.europa.eu/eli/reg/2006/1881/oj
17. Zöllner P, Jodlbauer J, Kleinova M, Kahlbacher H, Kuhn T, Hochsteiner W, et al. Concentration levels of zearalenone and its metabolites in urine, muscle tissue, and liver samples of pigs fed with mycotoxin-contaminated oats. J Agric Food Chem 2002; 50: 2494-2501.
18. EFSA Panel on Contaminants in the Food Chain. Scientific Opinion on the risks for public health related to the presence of zearalenone in food. EFSA J 2011; 9: 2197.
19. Wang N, Wu W, Pan J, Long M. Detoxification strategies for zearalenone using microorganism: A review. Microorganisms 2019; 7: 208.
20. ISIRI (2010). Food & Feed-Mycotoxins-Maximum Tolerated level. Institute of Standards and Industrial Research of Iran, 5925 (Amendment No.1).
21. Mahato DK, Lee KE, Kamle M, Devi S, Dewangan KN, Kumar P, et al. Aflatoxins in food and feed: an overview on prevalence, detection and control strategies. Front Microbiol 2019; 10: 2266.
22. Piotrowska M. The adsorption of ochratoxin a by Lactobacillus species. Toxins (Basel) 2014; 6: 2826-2839.
23. Muhialdin BJ, Saari N, Meor Hussin AS. Review on the biological detoxification of mycotoxins using lactic acid bacteria to enhance the sustainability of foods. Supply. Molecules 2020; 25: 2655.
24. Thathana MG, Murage H, Abia ALK, Pillay M. Morphological characterization and determination of Aflatoxin-Production potentials of Aspergillus flavus isolated from maize and soil in Kenya. Agriculture 2017; 7: 80.
25. Papp LA, Horváth E, Peles F, Pócsi I, Miklós I. Insight into Yeast-Mycotoxin Relations. Agriculture 2021; 11: 1291.
26. Luo Y, Liu X, Yuan L, Li J. Complicated interactions between bio-adsorbents and mycotoxins during mycotoxin adsorption: Current research and future prospects. Trends Food Sci Technol 2020; 96: 127-134.
27. Bol EK, Araujo L, Veras FF, Welke JE. Estimated exposure to zearalenone, ochratoxin A and aflatoxin B1 through the consume of bakery products and pasta considering effects of food processing. Food Chem Toxicol 2016; 89: 85-91.
28. Chlebicz A, Slizewska K. In Vitro detoxification of aflatoxin B1, deoxynivalenol, fumonisins, T-2 toxin and zearalenone by probiotic bacteria from genus Lactobacillus and Saccharomyces cerevisiae yeast. Probiotics Antimicrob Proteins 2020; 12: 289-301.
29. Escrivá L, Agahi F, Vila-Donat P, Mañes J, Meca G, Manyes L. Bioaccessibility study of aflatoxin B1 and ochratoxin A in bread enriched with fermented milk whey and/or Pumpkin. Toxins (Basel) 2021; 14: 6.
30. Taheri N, Abbasi H. Effect of bread processing conditions on the zearalenone content of contaminated wheat flour. Cereal Chem 2023; 100: 745-751.
31. Fouad MT, El-Shenawy M, Hussein AMS, El-desouky TA. Impact of lactic acid bacteria cells on the Aflatoxin B1 in wheat flour during manufacture fino bread. J Chem Health Risks 2023; 13: 187-194.
32. Assaf JC, Atoui A, Khoury AE, Chokr A, Louka N. A comparative study of procedures for binding of aflatoxin M1 to Lactobacillus rhamnosus GG. Braz J Microbiol 2018; 49: 120-127.
33. Shivapour M, Yousefi SH, Seyedain Ardabili SM, Weisany W. Optimization and quality attributes of novel toast breads developed based on the antistaling watermelon rind powder. J Agric Food Res 2020; 2: 100073.
34. Mahtabani A, Bayat M, Hosseini SE, Aminafshar M, Tavakoli H. Assessment of ochratoxin A and Aflatoxin B1, B2, G1, G2 rates in breakfast grains of supermarkets in Tehran Using HPLC method in 2010. Hakim 2011; 14: 10-15.
35. Rahmani A, Soleimany F, Hosseini H, Nateghi L. Survey on the occurrence of aflatoxins in rice from different provinces of Iran. Food Addit Contam Part B Surveill 2011; 4: 185-190.
36. Sahraiyan B, Karimi M, Habibi Najafi MB, Hadad Khodaparast MH, Ghiafeh Davoodi M, Sheikholeslami Z, et al. The effect of Balangu Shirazi (Lallemantiaroyleana) gum on quantitative and qualitative of surghum gluten free bread. J Food Sci Technol 2014; 11: 129-139.
37. Ademola O, Saha Turna N, Liverpool-Tasie LSO, Obadina A, Wu F. Mycotoxin reduction through lactic acid fermentation: Evidence from commercial ogi processors in southwest Nigeria. Food Control 2021; 121: 107620.
38. Hashemi SMB, Gholamhosseinpour A. Fermentation of table cream by Lactobacillus plantarum strains: effect on fungal growth, aflatoxin M1 and ochratoxin A. Int Food Sci Technol 2019; 54: 347-353.
39. Badji T, Durand N, Bendali F, Piro-Metayer I, Zinedine A, Ben Salah-Abbes J, et al. In vitro detoxification of aflatoxin B1 and ochratoxin A by lactic acid bacteria isolated from Algerian fermented foods. Biol Control 2023; 179: 105181.
40. Śliżewska K, Cukrowska B, Smulikowska S, Cielecka-Kuszyk J. The effect of probiotic Supplementation on Performance and the Histopathological changes in liver and kidneys in broiler chickens fed diets with aflatoxin B1. Toxins (Basel) 2019; 11: 112.
41. Afshar P, Shokrzadeh M, Raeisi SN, Ghorbani-HasanSaraei A, Nasiraii LR. Aflatoxins biodetoxification strategies based on probiotic bacteria. Toxicon 2020; 178: 50-58.
42. Ben Taheur F, Mansour C, Kouidhi B, Chaieb K. Use of lactic acid bacteria for the inhibition of Aspergillus flavus and Aspergillus carbonarius growth and mycotoxin production. Toxicon 2019; 166: 15-23.
43. Kim S, Lee H, Lee S, Lee J, Ha J, Choi Y, et al. Invited review: Microbe-mediated aflatoxin decontamination of dairy products and feeds. J Dairy Sci 2017; 100: 871-880.
44. Esfahani BN, Kadivar M, Shahedi M, Soleimanian-Zad S. Reduction of acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentation. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 34: 1904-1914.
45. Oluwafemi F, Kumar M, Bandyopadhyay R, Ogunbanwo T, Ayanwande KB. Bio-detoxification of aflatoxin B1 in artificially contaminated maize grains using lactic acid bacteria. Toxin Rev 2010; 29: 115-122.
46. Milani J, Seyed Nazari SS, Bamyar E, Maleki G. Effect of bread making process on aflatoxin Level changes. J Chem Health Risks 2014; 4: 1-7.
47. Khan R, Anwar F, Mohamad Ghazali F. A comprehensive review of mycotoxins: Toxicology, detection, and effective mitigation approaches. Heliyon 2024; 10(8): e28361.
48. Møller COA, Freire L, Rosim RE, Margalho LP, Balthazar CF, Franco LT, et al. Effect of lactic acid bacteria strains on the growth and aflatoxin production potential of Aspergillus parasiticus, and their ability to bind aflatoxin B1, ochratoxin A, and zearalenone in vitro. Front Microbiol 2021; 12: 655386.
49. Damayanti E, Istiqomah L, Saragih JE, Purwoko T, Sardjono A. Characterization of lactic acid bacteria as poultry probiotic candidates with aflatoxin B1 binding activities. Earth Environ Sci 2017; 101: 012030.
50. Fandohana P, Zoumenoub D, Hounhouiganb DJ, Marasasc WF, Wingfieldd MJ, Hell K. Fate of aflatoxins and fumonisins during the processing of maize into food products in Benin. Int J Food Microbiol 2005; 98: 249-259.
51. Hwang JH, Lee KG. Reduction of aflatoxin B1 contamination in wheat by various cooking treatments. Food Chem 2006; 98: 71-75.
52. Magan N, Olsen M (2004). Mycotoxins in food Detection and control. Woodhead Publishing Limited and CRC Press LLC: Cambridge, England. http://higiene.unex.es/Bibliogr/Libros/Mycotoxin%20in%20foods.pdf
53. Méndez-Albores A, Veles-Medina J, UrbinaÁlvarez E, Martínez-Bustos F, Moreno-Martínez E. Effect of citric acid on aflatoxin degradation and on functional and textural properties of extruded sorghum. Anim Feed Sci Technol 2009; 150: 316-329.
54. Zare S, Naghipour F, Ghiassi Tarzi B. Investigation on improvement of quantitative and qualitative properties of toast bread by sourdough containing kombucha beverage and soybean milk and Lactobacillus fermentum and Lactobacillus plantarum. J Food Sci Technol 2021; 18: 209-223.
55. Alian AM, Ammar AS, Ramy A, Asmaa A, Ramadan S. Influence of sourdough containing different probiotic bacteria on quality and shelf life of Egyptian Balady bread. Middle East J App Sci 2018; 8: 1147-1161.
56. Gharekhani M, Aalami M, Hejazi MA, Maghsoudlou Y, Khomeiri M, Najafian G. Effect of Lactobacillus plantarum and Lactobacillus sanfranciscensis on technological properties of sourdough and voluminous bread quality. J Food Hygiene 2017; 6: 15-30.
2. Sharafi S, Nateghi L. Optimization of gamma-aminobutyric acid production by probiotic bacteria through response surface methodology. Iran J Microbiol 2020; 12: 584-591.
3. Zarei F, Nateghi L, Eshaghi MR, Abadi MET. Optimization of gamma-aminobutyric acid production in probiotics extracted from local dairy products in west region of Iran using MRS broth and whey protein media. Appl Food Biotechnol 2018; 5: 233-242.
4. Dealy JM, Read DJ, Larson RG (2018). Structure and rheology of molten polymers: from structure to flow behavior and back again. In: Structure and Rheology of Molten Polymers. Second Edition.
5. Ndiaye S, Zhang M, Fall M, Ayessou NM, Zhang Q, Li P. Current review of mycotoxin biodegradation and bioadsorption: microorganisms, mechanisms, and main important applications. Toxins (Basel) 2022; 14: 729.
6. Bolon B, Haschek WM, Ochoa R, Rousseaux CG, Wallig MA (2013). Haschek and Rousseaux's handbook of toxicologic pathology. 3rd Edition. Academic Press. https://shop.elsevier.com/books/haschek-and-rousseauxs-handbook-of-toxicologic-pathology/bolon/978-0-12-415759-0
7. Pleadin J, Frece J, Markov K. Mycotoxins in food and feed. Adv Food Nutr Res 2019; 89: 297-345.
8. de Ory I, Romero LE, Cantero D. Operation in semi-continuous with a closed pilot plant scale acetifier for vinegar production. J Food Eng 2004; 63: 39-45.
9. Hasheminya SM, Dehghannya J. Strategies for decreasing aflatoxin in livestock feed and milk. Int Res J Appl Basic Sci 2013; 4: 1506-1510.
10. Muscarella M, Iammarino M, Nardiello D, Magro SL, Palermo C, Centonze D, et al. Validation of a confirmatory analytical method for the determination of aflatoxins B1, B2, G1 and G2 in foods and feed materials by HPLC with on-line photochemical derivatization and fluorescence detection. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2009; 26: 1402-1410.
11. Devreese M, De Backer P, Croubels S. Different methods to counteract mycotoxin production and its impact on animal health. Vlaams Diergen Tijds 2013; 82: 181-190.
12. Li K, Qiu F, Yang M, Liang Z, Zhou H. Survey of aflatoxins contamination of foodstuffs and edible oil in Shenzhen. Wei Sheng Yan Jiu 2013; 42: 610-614.
13. Battacone G, Nudda A, Pulina G. Effects of ochratoxin A on livestock production. Toxins (Basel) 2010; 2: 1796-1824.
14. Völkel I, Schröer-Merker E, Czerny C-P. The carry-over of mycotoxins in products of animal origin with special regard to its implications for the European food safety legislation. Food Nutr Sci 2011; 2: 852-867.
15. Pfohl‐Leszkowicz A, Manderville RA. Ochratoxin A: An overview on toxicity and carcinogenicity in animals and humans. Mol Nutr Food Res 2007; 51: 61-99.
16. European Union (2006). Commission Regulation (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs (Text with EEA relevance). http://data.europa.eu/eli/reg/2006/1881/oj
17. Zöllner P, Jodlbauer J, Kleinova M, Kahlbacher H, Kuhn T, Hochsteiner W, et al. Concentration levels of zearalenone and its metabolites in urine, muscle tissue, and liver samples of pigs fed with mycotoxin-contaminated oats. J Agric Food Chem 2002; 50: 2494-2501.
18. EFSA Panel on Contaminants in the Food Chain. Scientific Opinion on the risks for public health related to the presence of zearalenone in food. EFSA J 2011; 9: 2197.
19. Wang N, Wu W, Pan J, Long M. Detoxification strategies for zearalenone using microorganism: A review. Microorganisms 2019; 7: 208.
20. ISIRI (2010). Food & Feed-Mycotoxins-Maximum Tolerated level. Institute of Standards and Industrial Research of Iran, 5925 (Amendment No.1).
21. Mahato DK, Lee KE, Kamle M, Devi S, Dewangan KN, Kumar P, et al. Aflatoxins in food and feed: an overview on prevalence, detection and control strategies. Front Microbiol 2019; 10: 2266.
22. Piotrowska M. The adsorption of ochratoxin a by Lactobacillus species. Toxins (Basel) 2014; 6: 2826-2839.
23. Muhialdin BJ, Saari N, Meor Hussin AS. Review on the biological detoxification of mycotoxins using lactic acid bacteria to enhance the sustainability of foods. Supply. Molecules 2020; 25: 2655.
24. Thathana MG, Murage H, Abia ALK, Pillay M. Morphological characterization and determination of Aflatoxin-Production potentials of Aspergillus flavus isolated from maize and soil in Kenya. Agriculture 2017; 7: 80.
25. Papp LA, Horváth E, Peles F, Pócsi I, Miklós I. Insight into Yeast-Mycotoxin Relations. Agriculture 2021; 11: 1291.
26. Luo Y, Liu X, Yuan L, Li J. Complicated interactions between bio-adsorbents and mycotoxins during mycotoxin adsorption: Current research and future prospects. Trends Food Sci Technol 2020; 96: 127-134.
27. Bol EK, Araujo L, Veras FF, Welke JE. Estimated exposure to zearalenone, ochratoxin A and aflatoxin B1 through the consume of bakery products and pasta considering effects of food processing. Food Chem Toxicol 2016; 89: 85-91.
28. Chlebicz A, Slizewska K. In Vitro detoxification of aflatoxin B1, deoxynivalenol, fumonisins, T-2 toxin and zearalenone by probiotic bacteria from genus Lactobacillus and Saccharomyces cerevisiae yeast. Probiotics Antimicrob Proteins 2020; 12: 289-301.
29. Escrivá L, Agahi F, Vila-Donat P, Mañes J, Meca G, Manyes L. Bioaccessibility study of aflatoxin B1 and ochratoxin A in bread enriched with fermented milk whey and/or Pumpkin. Toxins (Basel) 2021; 14: 6.
30. Taheri N, Abbasi H. Effect of bread processing conditions on the zearalenone content of contaminated wheat flour. Cereal Chem 2023; 100: 745-751.
31. Fouad MT, El-Shenawy M, Hussein AMS, El-desouky TA. Impact of lactic acid bacteria cells on the Aflatoxin B1 in wheat flour during manufacture fino bread. J Chem Health Risks 2023; 13: 187-194.
32. Assaf JC, Atoui A, Khoury AE, Chokr A, Louka N. A comparative study of procedures for binding of aflatoxin M1 to Lactobacillus rhamnosus GG. Braz J Microbiol 2018; 49: 120-127.
33. Shivapour M, Yousefi SH, Seyedain Ardabili SM, Weisany W. Optimization and quality attributes of novel toast breads developed based on the antistaling watermelon rind powder. J Agric Food Res 2020; 2: 100073.
34. Mahtabani A, Bayat M, Hosseini SE, Aminafshar M, Tavakoli H. Assessment of ochratoxin A and Aflatoxin B1, B2, G1, G2 rates in breakfast grains of supermarkets in Tehran Using HPLC method in 2010. Hakim 2011; 14: 10-15.
35. Rahmani A, Soleimany F, Hosseini H, Nateghi L. Survey on the occurrence of aflatoxins in rice from different provinces of Iran. Food Addit Contam Part B Surveill 2011; 4: 185-190.
36. Sahraiyan B, Karimi M, Habibi Najafi MB, Hadad Khodaparast MH, Ghiafeh Davoodi M, Sheikholeslami Z, et al. The effect of Balangu Shirazi (Lallemantiaroyleana) gum on quantitative and qualitative of surghum gluten free bread. J Food Sci Technol 2014; 11: 129-139.
37. Ademola O, Saha Turna N, Liverpool-Tasie LSO, Obadina A, Wu F. Mycotoxin reduction through lactic acid fermentation: Evidence from commercial ogi processors in southwest Nigeria. Food Control 2021; 121: 107620.
38. Hashemi SMB, Gholamhosseinpour A. Fermentation of table cream by Lactobacillus plantarum strains: effect on fungal growth, aflatoxin M1 and ochratoxin A. Int Food Sci Technol 2019; 54: 347-353.
39. Badji T, Durand N, Bendali F, Piro-Metayer I, Zinedine A, Ben Salah-Abbes J, et al. In vitro detoxification of aflatoxin B1 and ochratoxin A by lactic acid bacteria isolated from Algerian fermented foods. Biol Control 2023; 179: 105181.
40. Śliżewska K, Cukrowska B, Smulikowska S, Cielecka-Kuszyk J. The effect of probiotic Supplementation on Performance and the Histopathological changes in liver and kidneys in broiler chickens fed diets with aflatoxin B1. Toxins (Basel) 2019; 11: 112.
41. Afshar P, Shokrzadeh M, Raeisi SN, Ghorbani-HasanSaraei A, Nasiraii LR. Aflatoxins biodetoxification strategies based on probiotic bacteria. Toxicon 2020; 178: 50-58.
42. Ben Taheur F, Mansour C, Kouidhi B, Chaieb K. Use of lactic acid bacteria for the inhibition of Aspergillus flavus and Aspergillus carbonarius growth and mycotoxin production. Toxicon 2019; 166: 15-23.
43. Kim S, Lee H, Lee S, Lee J, Ha J, Choi Y, et al. Invited review: Microbe-mediated aflatoxin decontamination of dairy products and feeds. J Dairy Sci 2017; 100: 871-880.
44. Esfahani BN, Kadivar M, Shahedi M, Soleimanian-Zad S. Reduction of acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentation. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 34: 1904-1914.
45. Oluwafemi F, Kumar M, Bandyopadhyay R, Ogunbanwo T, Ayanwande KB. Bio-detoxification of aflatoxin B1 in artificially contaminated maize grains using lactic acid bacteria. Toxin Rev 2010; 29: 115-122.
46. Milani J, Seyed Nazari SS, Bamyar E, Maleki G. Effect of bread making process on aflatoxin Level changes. J Chem Health Risks 2014; 4: 1-7.
47. Khan R, Anwar F, Mohamad Ghazali F. A comprehensive review of mycotoxins: Toxicology, detection, and effective mitigation approaches. Heliyon 2024; 10(8): e28361.
48. Møller COA, Freire L, Rosim RE, Margalho LP, Balthazar CF, Franco LT, et al. Effect of lactic acid bacteria strains on the growth and aflatoxin production potential of Aspergillus parasiticus, and their ability to bind aflatoxin B1, ochratoxin A, and zearalenone in vitro. Front Microbiol 2021; 12: 655386.
49. Damayanti E, Istiqomah L, Saragih JE, Purwoko T, Sardjono A. Characterization of lactic acid bacteria as poultry probiotic candidates with aflatoxin B1 binding activities. Earth Environ Sci 2017; 101: 012030.
50. Fandohana P, Zoumenoub D, Hounhouiganb DJ, Marasasc WF, Wingfieldd MJ, Hell K. Fate of aflatoxins and fumonisins during the processing of maize into food products in Benin. Int J Food Microbiol 2005; 98: 249-259.
51. Hwang JH, Lee KG. Reduction of aflatoxin B1 contamination in wheat by various cooking treatments. Food Chem 2006; 98: 71-75.
52. Magan N, Olsen M (2004). Mycotoxins in food Detection and control. Woodhead Publishing Limited and CRC Press LLC: Cambridge, England. http://higiene.unex.es/Bibliogr/Libros/Mycotoxin%20in%20foods.pdf
53. Méndez-Albores A, Veles-Medina J, UrbinaÁlvarez E, Martínez-Bustos F, Moreno-Martínez E. Effect of citric acid on aflatoxin degradation and on functional and textural properties of extruded sorghum. Anim Feed Sci Technol 2009; 150: 316-329.
54. Zare S, Naghipour F, Ghiassi Tarzi B. Investigation on improvement of quantitative and qualitative properties of toast bread by sourdough containing kombucha beverage and soybean milk and Lactobacillus fermentum and Lactobacillus plantarum. J Food Sci Technol 2021; 18: 209-223.
55. Alian AM, Ammar AS, Ramy A, Asmaa A, Ramadan S. Influence of sourdough containing different probiotic bacteria on quality and shelf life of Egyptian Balady bread. Middle East J App Sci 2018; 8: 1147-1161.
56. Gharekhani M, Aalami M, Hejazi MA, Maghsoudlou Y, Khomeiri M, Najafian G. Effect of Lactobacillus plantarum and Lactobacillus sanfranciscensis on technological properties of sourdough and voluminous bread quality. J Food Hygiene 2017; 6: 15-30.
| Files | ||
| Issue | Vol 17 No 2 (2025) | |
| Section | Original Article(s) | |
| DOI | https://doi.org/10.18502/ijm.v17i2.18393 | |
| Keywords | ||
| Aflatoxin B1; Ochratoxin A; Zearalenone; Saccharomyces cerevisiae; Lactobacillus plantarum; Bread | ||
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How to Cite
1.
Haji Amiri A, Nateghi L, Zand N. Investigating the ability of Saccharomyces cerevisiae and Lactobacillus plantarum on the reduction of aflatoxin B1, ochratoxin A, and zearalenone in dough and toast Bread. Iran J Microbiol. 2025;17(2):328-341.
