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Zhao A, Li Y, Wu L, Wang Z, Lv Y, Xiong W, Alam MA, Liu G, Xu J. Immobilization of rough morphotype Mycolicibacterium neoaurum R for androstadienedione production. Biotechnol Lett 2024; 46:55-68. [PMID: 38064040 DOI: 10.1007/s10529-023-03448-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2023] [Revised: 09/20/2023] [Accepted: 11/04/2023] [Indexed: 01/14/2024]
Abstract
OBJECTIVES Enhance the androstadienedione (Androst-1,4-diene-3,17-dione, ADD) production of rough morphotype Mycolicibacterium neoaurum R by repeated-batch fermentation of immobilized cells. RESULTS M. neoaurum R was a rough colony morphotype variant, obtained from the routine plating of smooth M. neoaurum strain CICC 21097. M. neoaurum R showed rougher cell surface and aggregated in broth. The ADD production of M. neoaurum R was notably lower than that of M. neoaurum CICC 21097 during the free cell fermentation, but the yield gap could be erased after proper cell immobilization. Subsequently, repeated-batch fermentation of immobilized M. neoaurum R was performed to shorten the production cycle and enhance the bio-production efficiency of ADD. Through the optimization of the immobilization carriers and the co-solvents for phytosterols, the ADD productivity of M. neoaurum R immobilized by semi-expanded perlite reached 0.075 g/L/h during the repeated-batch fermentation for 40 days. CONCLUSIONS The ADD production of the rough-type M. neoaurum R was notably enhanced by the immobilization onto semi-expanded perlite. Moreover, the ADD batch yields of M. neoaurum R immobilized by semi-expanded perlite were maintained at high levels during the repeated-batch fermentation.
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Affiliation(s)
- Anqi Zhao
- School of Life Sciences, Zhengzhou University, Zhengzhou, 450001, Henan, China
| | - Yamei Li
- School of Life Sciences, Zhengzhou University, Zhengzhou, 450001, Henan, China
| | - Lixia Wu
- School of Life Sciences, Zhengzhou University, Zhengzhou, 450001, Henan, China
| | - Zhi Wang
- School of Chemical Engineering, Zhengzhou University, Zhengzhou, 450001, Henan, China
| | - Yongkun Lv
- School of Chemical Engineering, Zhengzhou University, Zhengzhou, 450001, Henan, China
| | - Wenlong Xiong
- School of Chemical Engineering, Zhengzhou University, Zhengzhou, 450001, Henan, China
| | - Mohammad Asraful Alam
- School of Chemical Engineering, Zhengzhou University, Zhengzhou, 450001, Henan, China
| | - Guohua Liu
- Key Laboratory of Feed Biotechnology, The Ministry of Agriculture and Rural Affairs of the People's Republic of China, Beijing, 100081, China
| | - Jingliang Xu
- School of Chemical Engineering, Zhengzhou University, Zhengzhou, 450001, Henan, China.
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Huang G, Ma J, Li J, Yan L. Study on the interaction between aflatoxin M1 and DNA and its application in the removal of aflatoxin M1. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.118938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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3
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Nahle S, El Khoury A, Savvaidis I, Chokr A, Louka N, Atoui A. Detoxification approaches of mycotoxins: by microorganisms, biofilms and enzymes. INTERNATIONAL JOURNAL OF FOOD CONTAMINATION 2022. [DOI: 10.1186/s40550-022-00089-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
AbstractMycotoxins are generally found in food, feed, dairy products, and beverages, subsequently presenting serious human and animal health problems. Not surprisingly, mycotoxin contamination has been a worldwide concern for many research studies. In this regard, many biological, chemical, and physical approaches were investigated to reduce and/or remove contamination from food and feed products. Biological detoxification processes seem to be the most promising approaches for mycotoxins removal from food. The current review details the newest progress in biological detoxification (adsorption and metabolization) through microorganisms, their biofilms, and enzymatic degradation, finally describing the detoxification mechanism of many mycotoxins by some microorganisms. This review also reports the possible usage of microorganisms as mycotoxins’ binders in various food commodities, which may help produce mycotoxins-free food and feed.
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Peles F, Sipos P, Kovács S, Győri Z, Pócsi I, Pusztahelyi T. Biological Control and Mitigation of Aflatoxin Contamination in Commodities. Toxins (Basel) 2021; 13:toxins13020104. [PMID: 33535580 PMCID: PMC7912779 DOI: 10.3390/toxins13020104] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 01/23/2021] [Accepted: 01/29/2021] [Indexed: 11/16/2022] Open
Abstract
Aflatoxins (AFs) are toxic secondary metabolites produced mostly by Aspergillus species. AF contamination entering the feed and food chain has been a crucial long-term issue for veterinarians, medicals, agroindustry experts, and researchers working in this field. Although different (physical, chemical, and biological) technologies have been developed, tested, and employed to mitigate the detrimental effects of mycotoxins, including AFs, universal methods are still not available to reduce AF levels in feed and food in the last decades. Possible biological control by bacteria, yeasts, and fungi, their excretes, the role of the ruminal degradation, pre-harvest biocontrol by competitive exclusion or biofungicides, and post-harvest technologies and practices based on biological agents currently used to alleviate the toxic effects of AFs are collected in this review. Pre-harvest biocontrol technologies can give us the greatest opportunity to reduce AF production on the spot. Together with post-harvest applications of bacteria or fungal cultures, these technologies can help us strictly reduce AF contamination without synthetic chemicals.
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Affiliation(s)
- Ferenc Peles
- Institute of Food Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi str. 138, H-4032 Debrecen, Hungary;
| | - Péter Sipos
- Institute of Nutrition, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi str. 138, H-4032 Debrecen, Hungary; (P.S.); (Z.G.)
| | - Szilvia Kovács
- Central Laboratory of Agricultural and Food Products, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi str. 138, H-4032 Debrecen, Hungary;
| | - Zoltán Győri
- Institute of Nutrition, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi str. 138, H-4032 Debrecen, Hungary; (P.S.); (Z.G.)
| | - István Pócsi
- Department of Molecular Biotechnology and Microbiology, Institute of Biotechnology, Faculty of Science and Technology, University of Debrecen, Egyetem Square 1, H-4032 Debrecen, Hungary;
| | - Tünde Pusztahelyi
- Central Laboratory of Agricultural and Food Products, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi str. 138, H-4032 Debrecen, Hungary;
- Correspondence: ; Tel.: +36-20-210-9491
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Muaz K, Riaz M, Oliveira CAFD, Akhtar S, Ali SW, Nadeem H, Park S, Balasubramanian B. Aflatoxin M1 in milk and dairy products: global occurrence and potential decontamination strategies. TOXIN REV 2021. [DOI: 10.1080/15569543.2021.1873387] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Khurram Muaz
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Pakistan
| | - Muhammad Riaz
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Pakistan
| | | | - Saeed Akhtar
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Pakistan
| | - Shinawar Waseem Ali
- Institute of Agricultural Sciences, University of the Punjab, Lahore, Pakistan
| | - Habibullah Nadeem
- Department of Bioinformatics and Biotechnology, Government College University, Faisalabad, Pakistan
| | - Sungkwon Park
- Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, Republic of Korea
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Vahidimehr A, Khiabani MS, Mokarram RR, Kafil HS, Ghiasifar S, Vahidimehr A. Saccharomyces cerevisiae and Lactobacillus rhamnosus cell walls immobilized on nano-silica entrapped in alginate as aflatoxin M 1 binders. Int J Biol Macromol 2020; 164:1080-1086. [PMID: 32693128 DOI: 10.1016/j.ijbiomac.2020.07.089] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 06/24/2020] [Accepted: 07/09/2020] [Indexed: 12/01/2022]
Abstract
Aflatoxins are common fungal toxins in foods that cause health problems for humans. The aim of this study was to use Saccharomyces cerevisiae and Lactobacillus rhamnosus cell walls immobilized on nano-silica entrapped in alginate as aflatoxin M1 (AFM1) binders. In this study, microbial walls were disrupted using a three-step mechanical technique including autoclave, thermal shock, and ultrasound. Dynamic light scattering (DLS) results proved size reduction in microbial walls ranging 75.8-91.4 nm. Disrupted walls were immobilized on nano-silica to enhance the efficiency of AFM1 adsorption. Then, to prevent the release of the nano-silica or cell walls into the reaction medium, they were entrapped into alginate gel beads. Fourier transform infrared spectrometer (FT-IR) and scanning electron microscopy (SEM) micrographs confirmed the immobilization and entrapment process. Individual and mixtures of free cell walls, immobilized-entrapped walls, alginate bead and nano-silica were contacted with AFM1 for 15 min and 24 h. AFM1 reduction ability was evaluated using high performance liquid chromatography (HPLC). The results showed an AFM1 reduction ranging 53-87% for free cell walls mixture at 15 min and alginate bead respectively. Also, it was possible to reuse immobilized-entrapped walls as binders with an efficiency of about 85%.
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Affiliation(s)
- Amin Vahidimehr
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. Box 51666-16471, Tabriz, Iran
| | - Mahmood Sowti Khiabani
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. Box 51666-16471, Tabriz, Iran.
| | - Reza Rezaei Mokarram
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. Box 51666-16471, Tabriz, Iran.
| | - Hossein Samadi Kafil
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Shiva Ghiasifar
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. Box 51666-16471, Tabriz, Iran
| | - Amir Vahidimehr
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. Box 51666-16471, Tabriz, Iran
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Campagnollo FB, Mousavi Khaneghah A, Borges LL, Bonato MA, Fakhri Y, Barbalho CB, Barbalho RLC, Corassin CH, Oliveira CAF. In vitro and in vivo capacity of yeast-based products to bind to aflatoxins B 1 and M 1 in media and foodstuffs: A systematic review and meta-analysis. Food Res Int 2020; 137:109505. [PMID: 33233146 DOI: 10.1016/j.foodres.2020.109505] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 06/01/2020] [Accepted: 06/26/2020] [Indexed: 10/23/2022]
Abstract
The aflatoxins are hepatotoxic and carcinogenic metabolites produced by Aspergillus species during growth on crop products. In this regard, a systematic review to collect the quantitative data regarding the in vitro capacity of yeasts-based products to bind to aflatoxin B1 (AFB1) and/or aflatoxin M1 (AFM1) was performed. After screening, 31 articles which met the inclusion criteria was included and then the pooled decontamination of aflatoxins in the defined subgroups (the type of foods, pH, contact time, temperature, yeast species, and aflatoxin type) was calculated by the random effect model (REM). The overall binding capacity (BC) of aflatoxins by yeast was 52.05% (95%CI: 49.01-55.10), while the lowest and highest aflatoxins' BC were associated with Yeast Extract Peptone (2.79%) and ruminal fluid + artificial saliva (96.21%), respectively. Regarding the contact time, temperature, pH and type of aflatoxins subgroups, the binding percentages varied from 50.83% (>300 min) to 52.66% (1-300 min), 50.71% (0-40 °C) to 88.39% (>40 °C), 43.03% (pH: 3.1-6) to 44.56% (pH: 1-3) and 59.35% (pH > 6), and 48.47% (AFB1) to 69.03% AFM1, respectively. The lowest and highest aflatoxins' BC was related to C. fabianii (18.45%) and Z. rouxii (86.40%), respectively. The results of this study showed that variables such as temperature, yeast, pH and aflatoxin type can be considered as the effective factors in aflatoxin decontamination.
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Affiliation(s)
- Fernanda B Campagnollo
- Department of Food Science, Faculty of Food Engineering, State University of Campinas, Campinas, SP, Brazil
| | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering, State University of Campinas, Campinas, SP, Brazil
| | - Liliana L Borges
- ICC Industrial Comércio Exportação e Importação LTDA São Paulo, SP, Brazil
| | - Melina A Bonato
- ICC Industrial Comércio Exportação e Importação LTDA São Paulo, SP, Brazil
| | - Yadolah Fakhri
- Environmental Health Engineering, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
| | - Caio B Barbalho
- ICC Industrial Comércio Exportação e Importação LTDA São Paulo, SP, Brazil
| | | | - Carlos H Corassin
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, CEP 13635-900 Pirassununga, SP, Brazil
| | - Carlos A F Oliveira
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, CEP 13635-900 Pirassununga, SP, Brazil.
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Khadivi R, Razavilar V, Anvar A, Akbari Adreghani B. Aflatoxin M1-Binding Ability of Selected Lactic Acid Bacteria Strains and Saccharomyces boulardii in the Experimentally Contaminated Milk Treated with Some Biophysical Factors. ARCHIVES OF RAZI INSTITUTE 2020; 75:63-73. [PMID: 32292004 DOI: 10.22092/ari.2019.123985.1265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Accepted: 03/04/2019] [Indexed: 09/30/2022]
Abstract
There is a growing concern regarding the recurrent observation of aflatoxins (AFs) in the milk of lactating animals. Regarding this, the present study was conducted to assess the aflatoxin M1 (AFM1)-binding ability of three species, namely Lactobacillus rhamnosus, L. plantarum, and Saccharomyces boulardii, inAFM1-contaminatedmilk. The mentioned species were administeredatthe concentrations of107 and 109 CFU/mLto skimmed milk contaminated with 0.5 and 0.75 ng/mL AFM1 within the incubation times of 30 and 90 min at 4°C and 37°C. Lactobacillus rhamnosus was found to have the best binding ability at the concentrations of 107 and 109 (CFU/ml), rendering 82% and 90% removal in the milk samples with 0.5 and 0.75 ng/ml AFM1, respectively. Accordingly, this value at 107 and 109 CFU/ml of L. plantarum was obtained 89% and 82% with 0.75 ng/ml of AFM1, respectively. For S. boulardii at 107 and 109 CFU/ml, the rates were respectively estimated at 75% and 90% with 0.75 ng/ml of AFM1. The best AFM1-binding levels for L. rhamnosus, L. plantarum, and S. boulardii were 91.82±10.9%, 89.33±0.58%, and 93.20±10.9, respectively, at the concentrations of 1×109, 1×107, and 1×107 CFU/ml at 37, 4, and 37°C, respectively. In this study, the maximum AFM1 binding (100.0±0.58) occurred while a combination of the aforementioned probiotics was employed at a concentration of 1×107 CFU/ml at 37°C with 0.5 ng/ml AFM1, followed by the combination of L. rhamnosus and L. plantarum (95.86±10.9) at a concentration of 1×109 CFU/ml at the same temperature with 0.75 ng/ml AFM1. It was concluded that the use of S. boulardii in combination with Lactobacillus rhamnosus and L. plantarum, which bind AFM1 in milk, can decrease the risk of AFM1 in dairy products.
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Affiliation(s)
- R Khadivi
- Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - V Razavilar
- Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - A Anvar
- Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran.,Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - B Akbari Adreghani
- Food and Drug Laboratory Research Center, Food and Drug Organization, Ministry of Health and Medical Education, Tehran, Iran
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Nguyen T, Flint S, Palmer J. Control of aflatoxin M 1 in milk by novel methods: A review. Food Chem 2019; 311:125984. [PMID: 31855773 DOI: 10.1016/j.foodchem.2019.125984] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2019] [Revised: 11/25/2019] [Accepted: 11/29/2019] [Indexed: 12/30/2022]
Abstract
Aflatoxin M1 (AFM1) in milk and milk products has been recognised as an issue for over 30 years. Controlling AFM1 in milk is important to protect human health and trade. Preventing contamination by avoiding fungal contamination of cattle feed is the best method of control, however this is hard to avoid in some countries. Treating milk containing AFM1 is an alternative control measure, however, there is no single approved method. The challenge is to select a treatment method that is effective but does not affect the organoleptic quality of milk. This study reviews the strategies for degrading AFM1 in milk including yeast, lactic acid bacteria, enzyme, peroxide, ozone, UV light and cold plasma. This review compares the efficacy, influencing factors, (possible) mechanisms of activity, advantages, limitations and potential future trends of these methods and provides some recommendations for the treatment of milk to reduce the risk of AFM1 contamination.
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Affiliation(s)
- Thu Nguyen
- School of Food and Advanced Technology, Massey University, New Zealand.
| | - Steve Flint
- School of Food and Advanced Technology, Massey University, New Zealand.
| | - Jon Palmer
- School of Food and Advanced Technology, Massey University, New Zealand.
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Probiotic bacteria and yeasts adsorb aflatoxin M1 in milk and degrade it to less toxic AFM1-metabolites. Toxicon 2019; 172:1-7. [DOI: 10.1016/j.toxicon.2019.10.001] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 09/20/2019] [Accepted: 10/02/2019] [Indexed: 11/20/2022]
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Assaf JC, Nahle S, Chokr A, Louka N, Atoui A, El Khoury A. Assorted Methods for Decontamination of Aflatoxin M1 in Milk Using Microbial Adsorbents. Toxins (Basel) 2019; 11:E304. [PMID: 31146398 PMCID: PMC6628408 DOI: 10.3390/toxins11060304] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2019] [Revised: 05/12/2019] [Accepted: 05/15/2019] [Indexed: 01/30/2023] Open
Abstract
Aflatoxins (AF) are carcinogenic metabolites produced by different species of Aspergillus which readily colonize crops. AFM1 is secreted in the milk of lactating mammals through the ingestion of feedstuffs contaminated by aflatoxin B1 (AFB1). Therefore, its presence in milk, even in small amounts, presents a real concern for dairy industries and consumers of dairy products. Different strategies can lead to the reduction of AFM1 contamination levels in milk. They include adopting good agricultural practices, decreasing the AFB1 contamination of animal feeds, or using diverse types of adsorbent materials. One of the most effective types of adsorbents used for AFM1 decontamination are those of microbial origin. This review discusses current issues about AFM1 decontamination methods. These methods are based on the use of different bio-adsorbent agents such as bacteria and yeasts to complex AFM1 in milk. Moreover, this review answers some of the raised concerns about the binding stability of the formed AFM1-microbial complex. Thus, the efficiency of the decontamination methods was addressed, and plausible experimental variants were discussed.
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Affiliation(s)
- Jean Claude Assaf
- Centre d'Analyses et de Recherche (CAR), Unité de Recherche Technologies et Valorisation agro-Alimentaire (UR-TVA), Faculté des Sciences, Université Saint-Joseph de Beyrouth, Campus des sciences et technologies, Mar Roukos, Matn 1104-2020, Lebanon .
- Research Laboratory of Microbiology, Department of Life and Earth Sciences, Faculty of Sciences I, Lebanese University, Hadat Campus, Beirut P.O Box 5, Lebanon.
- Platform of Research and Analysis in Environmental Sciences (PRASE), Doctoral School of Sciences and Technologies, Lebanese University, Hadat Campus, Beirut P.O. Box 6573/14, Lebanon.
| | - Sahar Nahle
- Centre d'Analyses et de Recherche (CAR), Unité de Recherche Technologies et Valorisation agro-Alimentaire (UR-TVA), Faculté des Sciences, Université Saint-Joseph de Beyrouth, Campus des sciences et technologies, Mar Roukos, Matn 1104-2020, Lebanon .
- Research Laboratory of Microbiology, Department of Life and Earth Sciences, Faculty of Sciences I, Lebanese University, Hadat Campus, Beirut P.O Box 5, Lebanon.
- Platform of Research and Analysis in Environmental Sciences (PRASE), Doctoral School of Sciences and Technologies, Lebanese University, Hadat Campus, Beirut P.O. Box 6573/14, Lebanon.
| | - Ali Chokr
- Research Laboratory of Microbiology, Department of Life and Earth Sciences, Faculty of Sciences I, Lebanese University, Hadat Campus, Beirut P.O Box 5, Lebanon.
- Platform of Research and Analysis in Environmental Sciences (PRASE), Doctoral School of Sciences and Technologies, Lebanese University, Hadat Campus, Beirut P.O. Box 6573/14, Lebanon.
| | - Nicolas Louka
- Centre d'Analyses et de Recherche (CAR), Unité de Recherche Technologies et Valorisation agro-Alimentaire (UR-TVA), Faculté des Sciences, Université Saint-Joseph de Beyrouth, Campus des sciences et technologies, Mar Roukos, Matn 1104-2020, Lebanon .
| | - Ali Atoui
- Research Laboratory of Microbiology, Department of Life and Earth Sciences, Faculty of Sciences I, Lebanese University, Hadat Campus, Beirut P.O Box 5, Lebanon.
| | - André El Khoury
- Centre d'Analyses et de Recherche (CAR), Unité de Recherche Technologies et Valorisation agro-Alimentaire (UR-TVA), Faculté des Sciences, Université Saint-Joseph de Beyrouth, Campus des sciences et technologies, Mar Roukos, Matn 1104-2020, Lebanon .
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Foroughi M, Sarabi Jamab M, Keramat J, Najaf Najafi M. The use ofSaccharomyces cerevisiaeimmobilized on activated alumina, and alumina silicate beads for the reduction of Aflatoxin M1in vitro. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13876] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Marjan Foroughi
- Department of Food Biotechnology; Research Institute of Food Science and Technology; Mashhad Iran
| | - Mahboobe Sarabi Jamab
- Department of Food Biotechnology; Research Institute of Food Science and Technology; Mashhad Iran
| | - Javad Keramat
- Department of Food Science and Technology; College of Agricultural; Isfahan Iran
| | - Masoud Najaf Najafi
- Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO; Mashhad Iran
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