Main Article Content
AFM1, decontamination, Saccharomyces cerevisiae, yeasts, yogurts
This study aimed to assess the aflatoxin M1 (AFM1) levels in 72 samples of yogurt from eight processing plants in São Paulo, Brazil, and the ability of heat-killed cells of Saccharomyces cerevisiae (1010 yeast cells/g) to reduce AFM1 (0.5 µg/kg) in experimental yogurts (n = 3). Analyses were conducted by high performance liquid chromatography (HPLC). Only seven samples (9.8%) had AFM1 at a mean level of 0.071 ± 0.08 µg/kg. S. cerevisiae efficiently reduced (P < 0.05) the AFM1 levels in spiked yogurts, with a maximum reduction of 46% after 30 days of storage. Further studies should investigate potential effects of S. cerevisiae on the sensory properties of yogurts.
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