Effect of different strains of Saccharomyces cerevisiae on reduction of aflatoxin B1, B2, G1 and G2
Saccharomyces cerevisiae is one of the major microorganisms widely used in food fermentation, and the ability of its strains to reduce the level of aflatoxins has been reported. The aim of this study was to test the capability of S. cerevisiae strains on reduction of aflatoxin B1, B2, G1 and G2 leve...
| Main Authors: | , |
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| Format: | Article |
| Language: | fas |
| Published: |
Islamic Azad University, Tabriz Branch
2016-11-01
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| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://jfh.iaut.ac.ir/article_526824_d934a537d8e341022595d1876a9738fa.pdf |