{"title":"研究了酿酒酵母和植物乳杆菌对面团和烤面包中黄曲霉毒素B1、赭曲霉毒素A和玉米赤霉烯酮的还原能力。","authors":"Alireza Haji Amiri, Leila Nateghi, Nazanin Zand","doi":"10.18502/ijm.v17i2.18393","DOIUrl":null,"url":null,"abstract":"<p><strong>Background and objectives: </strong>Wheat and its derived products are high-risk commodities for aflatoxin contamination. The objective of this study was to investigate the effect of using <i>Saccharomyces cerevisiae, Lactobacillus plantarum,</i> and the dough fermentation and baking periods on reducing aflatoxin B<sub>1</sub> (AFB<sub>1</sub>), ochratoxin A (OTA), and zearalenone (ZEA) toxins.</p><p><strong>Materials and methods: </strong>Toast bread flour contaminated with AFB<sub>1</sub>, OTA and ZEA (10,10 and 400 ng/g) were separately treated with <i>S. cerevisiae</i> and <i>L. plantarum</i> (at a concentration of 10<sup>8</sup> CFU/g). The reduction of mycotoxins was examined immediately after dough preparation, at the end of fermentation, and after baking.</p><p><strong>Results: </strong>The type of microorganism, fermentation and baking significantly affected the reduction of mycotoxins (AFB<sub>1</sub>, OTA, and ZEA). After baking, neither AFB<sub>1</sub> nor OTA were detected in any of the toast bread samples, with a 100% reduction observed in all treatments. In contrast, the percentage reduction of ZEA after baking compared with immediately after dough preparation ranged from 98.90% to 100%, and the percentage reduction of ZEA at the end of fermentation compared with immediately after dough preparation ranged from 97.80% to 99.57%.</p><p><strong>Conclusion: </strong>The findings of this study suggest that <i>L. plantarum</i> and <i>S. cerevisiae</i> can be used as additives or processing agents to decrease mycotoxins in fermented wheat foods.</p>","PeriodicalId":14633,"journal":{"name":"Iranian Journal of Microbiology","volume":"17 2","pages":"328-341"},"PeriodicalIF":1.7000,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12053415/pdf/","citationCount":"0","resultStr":"{\"title\":\"Investigating the ability of <i>Saccharomyces cerevisiae</i> and <i>Lactobacillus plantarum</i> on the reduction of aflatoxin B<sub>1</sub>, ochratoxin A, and zearalenone in dough and toast Bread.\",\"authors\":\"Alireza Haji Amiri, Leila Nateghi, Nazanin Zand\",\"doi\":\"10.18502/ijm.v17i2.18393\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><strong>Background and objectives: </strong>Wheat and its derived products are high-risk commodities for aflatoxin contamination. The objective of this study was to investigate the effect of using <i>Saccharomyces cerevisiae, Lactobacillus plantarum,</i> and the dough fermentation and baking periods on reducing aflatoxin B<sub>1</sub> (AFB<sub>1</sub>), ochratoxin A (OTA), and zearalenone (ZEA) toxins.</p><p><strong>Materials and methods: </strong>Toast bread flour contaminated with AFB<sub>1</sub>, OTA and ZEA (10,10 and 400 ng/g) were separately treated with <i>S. cerevisiae</i> and <i>L. plantarum</i> (at a concentration of 10<sup>8</sup> CFU/g). The reduction of mycotoxins was examined immediately after dough preparation, at the end of fermentation, and after baking.</p><p><strong>Results: </strong>The type of microorganism, fermentation and baking significantly affected the reduction of mycotoxins (AFB<sub>1</sub>, OTA, and ZEA). After baking, neither AFB<sub>1</sub> nor OTA were detected in any of the toast bread samples, with a 100% reduction observed in all treatments. In contrast, the percentage reduction of ZEA after baking compared with immediately after dough preparation ranged from 98.90% to 100%, and the percentage reduction of ZEA at the end of fermentation compared with immediately after dough preparation ranged from 97.80% to 99.57%.</p><p><strong>Conclusion: </strong>The findings of this study suggest that <i>L. plantarum</i> and <i>S. cerevisiae</i> can be used as additives or processing agents to decrease mycotoxins in fermented wheat foods.</p>\",\"PeriodicalId\":14633,\"journal\":{\"name\":\"Iranian Journal of Microbiology\",\"volume\":\"17 2\",\"pages\":\"328-341\"},\"PeriodicalIF\":1.7000,\"publicationDate\":\"2025-04-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12053415/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Iranian Journal of Microbiology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.18502/ijm.v17i2.18393\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Iranian Journal of Microbiology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.18502/ijm.v17i2.18393","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"MICROBIOLOGY","Score":null,"Total":0}
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 B1 (AFB1), ochratoxin A (OTA), and zearalenone (ZEA) toxins.
Materials and methods: Toast bread flour contaminated with AFB1, OTA and ZEA (10,10 and 400 ng/g) were separately treated with S. cerevisiae and L. plantarum (at a concentration of 108 CFU/g). The reduction of mycotoxins was examined immediately after dough preparation, at the end of fermentation, and after baking.
Results: The type of microorganism, fermentation and baking significantly affected the reduction of mycotoxins (AFB1, OTA, and ZEA). After baking, neither AFB1 nor OTA were detected in any of the toast bread samples, with a 100% reduction observed in all treatments. In contrast, the percentage reduction of ZEA after baking compared with immediately after dough preparation ranged from 98.90% to 100%, and the percentage reduction of ZEA at the end of fermentation compared with immediately after dough preparation ranged from 97.80% to 99.57%.
Conclusion: The findings of this study suggest that L. plantarum and S. cerevisiae can be used as additives or processing agents to decrease mycotoxins in fermented wheat foods.
期刊介绍：
The Iranian Journal of Microbiology (IJM) is an international, multi-disciplinary, peer-reviewed journal that provides rapid publication of the most advanced scientific research in the areas of basic and applied research on bacteria and other micro-organisms, including bacteria, viruses, yeasts, fungi, microalgae, and protozoa concerning the development of tools for diagnosis and disease control, epidemiology, antimicrobial agents, clinical microbiology, immunology, Genetics, Genomics and Molecular Biology. Contributions may be in the form of original research papers, review articles, short communications, case reports, technical reports, and letters to the Editor. Research findings must be novel and the original data must be available for review by the Editors, if necessary. Studies that are preliminary, of weak originality or merely descriptive as well as negative results are not appropriate for the journal. Papers considered for publication must be unpublished work (except in an abstract form) that is not under consideration for publication anywhere else, and all co-authors should have agreed to the submission. Manuscripts should be written in English.
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