Investigating the ability of Saccharomyces cerevisiae and Lactobacillus plantarum on the reduction of aflatoxin B , ochratoxin A, and zearalenone in dough and toast Bread

The findings of this study suggest that L. plantarum and S. cerevisiae can be used as additives or processing agents to decrease mycotoxins in fermented wheat foods.

Authors

Nazanin Zand (ORCID: https://orcid.org/0000-0002-9080-3960)
Leila Nateghi (ORCID: https://orcid.org/0000-0001-8937-8728)
A Amiri

Institutions

Islamic Azad University of Varamin (IR)

Publication Details

Journal: Iranian Journal of Microbiology
Published: 2025-04-12
DOI: https://doi.org/10.18502/ijm.v17i2.18393
Primary Topic: Mycotoxins in Agriculture and Food
Type: article
Field-Weighted Citation Impact: 0.00

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article

Investigating the ability of Saccharomyces cerevisiae and Lactobacillus plantarum on the reduction of aflatoxin B , ochratoxin A, and zearalenone in dough and toast Bread

Nazanin Zand, Leila Nateghi, A Amiri

Apr 12, 2025

1 links

Iranian Journal of Microbiology

Mycotoxins in Agriculture and Food

article

Investigating the ability of Saccharomyces cerevisiae and Lactobacillus plantarum on the reduction of aflatoxin B , ochratoxin A, and zearalenone in dough and toast Bread

Nazanin Zand, Leila Nateghi, A Amiri

April 12, 2025article en

Abstract

The findings of this study suggest that L. plantarum and S. cerevisiae can be used as additives or processing agents to decrease mycotoxins in fermented wheat foods.

Iranian Journal of MicrobiologyVol. 17(2)

Islamic Azad University of Varamin (IR)

Openalex Percentile: Top 95%

Mycotoxins in Agriculture and Food

DOI Open Access PDF OpenAlex

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Investigating the ability of Saccharomyces cerevisiae and Lactobacillus plantarum on the reduction of aflatoxin B , ochratoxin A, and zearalenone in dough and toast Bread — Nazanin Zand, Leila Nateghi, et al. · Iranian Journal of Microbiology (2025) | TGRS Research Map | TGRS