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

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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Bibliographic Details
Main Authors: Alireza Haji Amiri, Leila Nateghi, Nazanin Zand
Format: Article
Language:English
Published: Tehran University of Medical Sciences 2025-04-01
Series:Iranian Journal of Microbiology
Subjects:
Aflatoxin B1;
Ochratoxin A;
Zearalenone;
Saccharomyces cerevisiae;
Lactobacillus plantarum;
Bread
Online Access:https://ijm.tums.ac.ir/index.php/ijm/article/view/5030
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