بررسي اثر مخمر ساكاروميسس سرويزيه بر كاهش آفلاتوكسين هاي G1 و G2 در محيط كشت آزمايشگاهي و پودر ماهي كيلكا

Inhibitory Effect of Saccharomyces cerevisiae on Gi and G2 Anatoxins in Culture Media and Kilka Fish Meal

A report of FAO shows that 25% of agriculture products are contaminated by mycotoxins and aflatoxins might be considered the most important as compared to others. Aflatoxins are secondary metabolites of Aspergillus and are divided into Bi, B2, Gi and G2 types and other classes namely Mi and M2 are derived from these. In this study, inhibitory effect of Saccharomyces cerevisiae on G\ and G2 were examinated in two scales (culture media and Kilka fish meal). In culture media, two concentrations of aflatoxin (8 and 12 ppb) and two doses of the yeast (3 and 4%) and in fish meal, two concentrations of aflatoxin (25 and 50 ppb) and one dose of the yeast (4%) were applied. Changes of aflatoxins and the yeast growth were evaluated by HPLC and Spectrophotometer (OD: 600 X) respectively. The results from both culture media and fish meal indicated that Gi and G2 concentrations have been decreased considerably therefore Saccharomyces cerevisiae might be employed as a biological tool to lower aflatoxin concentration.