عنوان مقاله English
In this study, binding ability of Saccharomayces cerevisiae to aflatoxin of pistachio was investigated. Results indicate that the yeast has aflatoxin surface binding ability of 40% (with initial concentration of 10 ppb aflatoxin) in exponential phase. Acid and heat treatment increase this ability 60% and 55%, respectively. Binding appears to be a physical phenomenon that reaches to saturation point within first 2-3 hours of process. Also, results showed that yeast immobilization on aflatoxin contaminated pistachio in order to toxin reduction, have no effect on color factor. In this condition, Hunter Lab factors (L*, a*, b*) indicate no significant changes. Yeast cells, viable or nonviable, are effective in aflatoxin binding and this property, especially for foods having high risk of aflatoxin contamination is considered as a good solution.
کلیدواژهها English
