Title : ( Aflatoxin M1 reduction by probiotic strains in Iranian Feta cheese )
Authors: Reza Mohammadi , Nastaran Erfani , Sara Sohrabvandi , Sayed Ali Mortazavi , Amir Mohammad Mortazavian , Zahra Sarlak , Majid Alizadeh Moghadam ,
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Abstract
Among the fermented products, cheese has a good potential to deliver probiotic microorganisms into the gastrointestinal system due to its high protein and fat contents. The contamination of milk with aflatoxin M deserves attention concerning cheese consumption due to the harmful effects on human health. The present research studied the reduction of aflatoxin M1 (AFM1) by two well-known probiotic strains in artificially aflatoxin-contaminated Feta cheese. Changes in pH, the viability of the probiotic strains, and the level of aflatoxin in the samples were analyzed during 60-day storage. The results showed that all samples containing probiotics dramatically reduced the AFM1 levels. From both the health and economic aspects, the B. bifidum species at an inoculation level of 107 CFU/mL has proven to be the best treatment, due to the lowest cost of probiotics, highest survival rate, and 30.12% reduction of AFM1
Keywords
, Aflatoxin M1, Feta cheese, probiotic.
@article{paperid:1089995,
author = {Reza Mohammadi and Nastaran Erfani and Sara Sohrabvandi and Mortazavi, Sayed Ali and Amir Mohammad Mortazavian and Zahra Sarlak and Majid Alizadeh Moghadam},
title = {Aflatoxin M1 reduction by probiotic strains in Iranian Feta cheese},
journal = {Iranian Journal of Chemistry and Chemical Engineering},
year = {2020},
month = {July},
issn = {1021-9986},
keywords = {Aflatoxin M1; Feta cheese; probiotic.},
}
%0 Journal Article
%T Aflatoxin M1 reduction by probiotic strains in Iranian Feta cheese
%A Reza Mohammadi
%A Nastaran Erfani
%A Sara Sohrabvandi
%A Mortazavi, Sayed Ali
%A Amir Mohammad Mortazavian
%A Zahra Sarlak
%A Majid Alizadeh Moghadam
%J Iranian Journal of Chemistry and Chemical Engineering
%@ 1021-9986
%D 2020
