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Characterization of Yeast for Aflatoxin Binding

Akhila, K. S. (2010) Characterization of Yeast for Aflatoxin Binding. [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: Extraction of aflatoxin from infected groundnuts and their binding capacities with various yeasts collected from fermented food samples were carried out with a view to use these cultures as a method of detoxification.14 isolates were tested for the binding capacity of aflatoxins. Four cultures coded as 12A, 17M, 21U and 23U were selected for further work. The time course study of binding capacity from 0 to 48 h incubated 12 A had high binding by 24 h incubation where as 23 U by 48 H incubation. The growth of the selected organisms indicated their efficiency to overcome the toxins present in the media. HPLC analysis indicated the efficiency of the preferentially bind to B2 more than B1 of the aflatoxin. IR pattern indicated all the three cultures i. e. 12A, 17M and 21U to be different genera. Results indicate that isolates from various fermented foods have aflatoxin binding capacity
Uncontrolled Keywords: yeast cultures, Binding efficiency, aflatoxin, HPLC analysis, groundnuts, A. flavus
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 19 Yeast
600 Technology > 08 Food technology > 22 Legumes-Pulses > 03 Peanut
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Nov 2010 04:22
Last Modified: 28 Dec 2011 10:19
URI: http://ir.cftri.com/id/eprint/9795

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