Use of scanning electron microscopy and high-performance liquid chromatography to assess the ability of microorganisms to bind aflatoxin M1 in Minas Frescal cheese
Abstract:The aim of this study was to evaluate the capacity of two strains of lactic acid bacteria (LAB), Lactobacillus rhamnosus and Lactococcus lactis, and a yeast strain, Saccharomyces cerevisiae, inactivated by heat (121 °C, 10 min), from binding to aflatoxin M 1 (AFM 1 ), as well as the interaction between these microorganisms, aflatoxin M 1 and the Minas Frescal cheese matrix after 2 and 30 days of storage. The ability of LABs and S. cerevisiae to bind AFM 1 to Minas Frescal cheese was evaluated by high performan… Show more
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