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 <i>L. plantarum</i> and <i>S. cerevisiae</i> 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