Investigating the ability of Saccharomyces cerevisiae and Lactobacillus plantarum on the reduction of aflatoxin B1, ochratoxin A, and zearalenone in dough and toast Bread

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...

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Үндсэн зохиолчид:	Alireza Haji Amiri, Leila Nateghi, Nazanin Zand
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	Tehran University of Medical Sciences 2025-04-01
Цуврал:	Iranian Journal of Microbiology
Нөхцлүүд:	Aflatoxin B1; Ochratoxin A; Zearalenone; Saccharomyces cerevisiae; Lactobacillus plantarum; Bread
Онлайн хандалт:	https://ijm.tums.ac.ir/index.php/ijm/article/view/5030
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!