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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Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Alireza Haji Amiri, Leila Nateghi, Nazanin Zand
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	Tehran University of Medical Sciences 2025-04-01
Σειρά:	Iranian Journal of Microbiology
Θέματα:	Aflatoxin B1; Ochratoxin A; Zearalenone; Saccharomyces cerevisiae; Lactobacillus plantarum; Bread
Διαθέσιμο Online:	https://ijm.tums.ac.ir/index.php/ijm/article/view/5030
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