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Screening for Saccharomyces with Aflatoxin Binding Ability from Fermented Foods.

Vandana, P.V. (2011) Screening for Saccharomyces with Aflatoxin Binding Ability from Fermented Foods. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The work was undertaken to study the aflatoxin binding ability of Saccharomyces which was isolated from different types of fermented foods. Aspergillus flavus culture collection was used to infect groundnuts to produce aflatoxin. The extracted toxin was used for aflatoxin binding test. 20 Cultures were isolated from different types of fermented foods, then it is subjected for purification and later these cultures were used for the binding test. The binding property was confirmed by subjecting the pellet and supernatant samples to Thin Layer Chromatography analysis. By observing the intensity of fluorescent spots under UV at 360nm, the Saccharomyces isolates were screened which were having potential for aflatoxin binding. Based on the efficiency of binding among 20 cultures 7 cultures has been selected for further studies. Cultures like C2AV2, CYAV1, CuAV1, Ba2AV1, YP, ApCu and W-2 were selected for further studies. The cultures were incubated with aflatoxin for 10minutes duration and subjected to HPLC, compared with the standard. The pellet and supernatant of all the treated samples were separately analysed and recorded. The isolated cultures with aflatoxin binding ability was subjected to Scanning Electron Microscopy to study the morphology and their approximate size is also determined and it is also subjected for Fourier Transform Infrared Spectroscopy to study the intact form of the organism and for identifying types of chemical bonds (functional groups). The Saccharomyces DNA was isolated from selected cultures which showed potential for aflatoxin binding. DNA was isolated from the cultures like C2AV1, CuAV3, Ba2AV1, YP, ApCu and W-2.
Uncontrolled Keywords: Saccharomyces strains, aflatoxin, fermented foods
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
600 Technology > 08 Food technology > 10 Food Microorganisms
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Jul 2011 04:01
Last Modified: 28 Dec 2011 10:25
URI: http://ir.cftri.com/id/eprint/10249

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