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Aflatoxin binding by Food grade Fermented Food Yeast

Maheswaran, N. (2009) Aflatoxin binding by Food grade Fermented Food Yeast. [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: A study was undertaken for aflatoxin binding capacity of food yeast present naturally fermented foods. Eight food samples were screened yeast isolates and 27 morphology different isolates were collected. After aflatoxin binding experiment, four cultures were selected for further work. Selected isolates were subjected to SEM study for morphological study and biochemical study for identification. Culture number MCFTRI8 9 10 and 12 were identified Malassezia and MCFTRI12 as Pseudozyma The culture were tested for binding capacity at various time interval up to 2 hrs and unbound aflatoxin was tested in the supernant. All the four culture displayed aflatoxin binding ability as evidenced by presence of aflatoxin in the cell pellet; this was further confirmed by HPLC and LCMS studies. Results indicated that these new genera had capacity to bind aflatoxin.
Uncontrolled Keywords: Aflatoxins food yeast naturally fermented foods
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 04 Fungi
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Jun 2009 11:00
Last Modified: 28 Dec 2011 10:08
URI: http://ir.cftri.com/id/eprint/8949

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