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Biodegradation of aflatoxin B1 in Idli, a traditional fermented food product in India.

Mitra, J. and Rati, E. R. and Joseph, R. (2000) Biodegradation of aflatoxin B1 in Idli, a traditional fermented food product in India. Indian Journal of Microbiology, 40 (2). 119-123; 12 ref..

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A study was conducted to assess the status of added aflatoxin B1 in idli batter during the fermentation process and steaming in the finished product. Idli batter was spiked with aflatoxin B1 in the range 50-100 ppb, and the batter was allowed to ferment and was subsequently steamed, as in typical idli preparation. The kinetics of changes in aflatoxin in the batter during autofermentation were monitored during fermentation over a period of 70 h. Aflatoxin content was assessed both in steamed and unsteamed batter. Aflatoxin was reduced by 20% in unsteamed batter after 40 h of fermentation, and was reduced further by 40% upon steaming. Progressive destruction of aflatoxin occurred during fermentation, such that a 46% reduction occurred in 70-h fermented batter and steaming of this batter resulted in 80% aflatoxin destruction. When the aflatoxin-spiked batter was inoculated separately with yeast, the yeast isolate removed about 100 and 92% of the toxin added at 100 and 200 ppb, respectively, through the combined effect of fermentation and steaming.

Item Type: Article
Uncontrolled Keywords: aflatoxins-; biodegradation-; biodeterioration-; fermentation-; fermented-foods; food-processing; mycotoxins-; steaming-
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
600 Technology > 08 Food technology > 29 Microbiological food
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Jun 2011 04:57
Last Modified: 17 Jun 2011 04:57
URI: http://ir.cftri.com/id/eprint/7437

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