中文摘要：微生物脱毒是一种消除黄曲霉毒素的常用方法。有研究表明，酿酒酵母可以将黄曲霉毒素吸附到细胞壁从而有效消除黄曲霉毒素。本研究评估了酿酒酵母在经过不同处理后（活性、酸化、加热和超声波处理等）对酸奶中黄曲霉毒素M-1的吸附能力。研究结果表明，经过各种处理的酵母和发酵菌均能吸附黄曲霉毒素M-1，并且处理后的发酵菌吸附能力更为显著。其中，酸化处理后，酵母的吸附能力最强。由此可知，酿酒酵母是一种有效吸附发酵乳制品中黄曲霉毒素M-1的生物吸附剂。
外文摘要：Microbial detoxification is considered as one of the most common methods used for the elimination of aflatoxins. Reports indicate that S. cerevisiae can be effective in removing aflatoxins through the adsorption of aflatoxins to their cell wall. In the current research, the ability of S. cerevisiae (viable, acid-, heat- and ultrasound-treated yeasts) to bind aflatoxin M1 was assessed in yoghurt. To this end, firstly, recombinant milk containing 12% solids, non-fat skimmed milk powder was prepared. Next, the samples were spiked by aflatoxin M1 using different concentrations (100, 500 and 750 pg mL-1). When the starter bacteria were added to the milk, the treated yeasts were added as well. The concentration of aflatoxin M1 residue in the supernatant of the yoghurt samples after different storage times (1, 7, 14 and 21 days) was measured using the ELISA method. The results showed that all treatments containing viable, acid-, heat-, ultrasound-treated yeast and starter bacteria were able to adsorb aflatoxin M1, and the ability of the treated yeast was significant as compared with the control (P< 0.05). Among the treated yeasts, the ability of the acid-treated yeasts was higher in toxin binding. Overall, it can be concluded that using S. cerevisiae for the biological adsorption of aflatoxin M1 is effective in fermented dairy products.
外文关键词：Biological adsorption；Cell wall； Fermentation；Mannan；Yeast
作者：Karazhiyan, H；Sangatash, MM；Karazhyan, R；等
作者单位：Islamic Azad Univ
期刊名称：JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY
期刊影响因子：0.816
出版年份：2016
出版刊次：6
点击下载：不同方式处理过的酿酒酵母对酸奶中黄曲霉毒素M-1的表面吸附能力研究