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Da Silva J.F.M.,Federal University of Minas Gerais | Peluzio J.M.,Federal University of Tocantins | Prado G.,Laboratorio Of Micologia E Micotoxinas | Madeira J.E.G.C.,Laboratorio Of Micologia E Micotoxinas | And 5 more authors.
Scientific World Journal | Year: 2015

Probiotic microorganisms (Saccharomyces cerevisiae var. boulardii, S. cerevisiae UFMG 905, and Lactobacillus delbrueckii UFV H2b20) were evaluated as biological control agents to reduce aflatoxin and spore production by Aspergillus parasiticus IMI 242695 in peanut. Suspensions containing the probiotics alone or in combinations were tested by sprinkling on the grains followed by incubation for seven days at 25°C. All probiotic microorganisms, in live and inactivated forms, significantly reduced A. parasiticus sporulation, but the best results were obtained with live cells. The presence of probiotics also altered the color of A. parasiticus colonies but not the spore morphology. Reduction in aflatoxin production of 72.8 and 65.8% was observed for S. boulardii and S. cerevisiae, respectively, when inoculated alone. When inoculated in pairs, all probiotic combinations reduced significantly aflatoxin production, and the best reduction was obtained with S. boulardii plus L. delbrueckii (96.1%) followed by S. boulardii plus S. cerevisiae and L. delbrueckii plus S. cerevisiae (71.1 and 66.7%, resp.). All probiotics remained viable in high numbers on the grains even after 300 days. The results of the present study suggest a different use of probiotics as an alternative treatment to prevent aflatoxin production in peanut grains. © 2015 Juliana Fonseca Moreira da Silva et al.


Prado G.,Laboratorio Of Micologia E Micotoxinas | Cruz Madeira J.E.G.,Laboratorio Of Micologia E Micotoxinas | Morais V.A.D.,Laboratorio Of Micologia E Micotoxinas | Oliveira M.S.,Laboratorio Of Micologia E Micotoxinas | And 5 more authors.
Journal of Food Protection | Year: 2011

Aflatoxin B1 is a toxigenic and carcinogenic compound produced by Aspergillus flavus and Aspergillus parasiticus. To inhibit aflatoxin contamination of peanuts, seeds of two peanut breeds, IAC Caiapó and IAC Runner 886, were inoculated with A. parasiticus (1.0|106spores per ml) and the yeast Saccharomyces cerevisiae (3.2|107 cells per ml) and incubated at 25uC for 7 and 15 days. Two experiments were conducted for each incubation period separately. The treatments were completely randomized, with three replications per treatment. Treatments included the two cultivars and three types of inoculation (pathogen alone, yeast and pathogen, and yeast 3 h before pathogen). Aflatoxin B1 was quantified with a densitometer at 366 nm after thin layer chromatography. Aflatoxin B1 contamination in peanuts was reduced after the addition of S. cerevisiae. The concentration of aflatoxin B1 decreased by 74.4 and 55.9% after 7 and 15 days, respectively. The greatest aflatoxin reduction was observed when S. cerevisiae was inoculated 3 h before the pathogen in IAC Caiapó seeds and incubated for 7 days at 25uC. The use of S. cerevisiae is a promising strategy for biological control of aflatoxin contamination in peanuts. Copyright © International Association for Food Protection.


PubMed | Federal University of Tocantins, Federal University of Minas Gerais and Laboratorio Of Micologia E Micotoxinas
Type: | Journal: TheScientificWorldJournal | Year: 2015

Probiotic microorganisms (Saccharomyces cerevisiae var. boulardii, S. cerevisiae UFMG 905, and Lactobacillus delbrueckii UFV H2b20) were evaluated as biological control agents to reduce aflatoxin and spore production by Aspergillus parasiticus IMI 242695 in peanut. Suspensions containing the probiotics alone or in combinations were tested by sprinkling on the grains followed by incubation for seven days at 25C. All probiotic microorganisms, in live and inactivated forms, significantly reduced A. parasiticus sporulation, but the best results were obtained with live cells. The presence of probiotics also altered the color of A. parasiticus colonies but not the spore morphology. Reduction in aflatoxin production of 72.8 and 65.8% was observed for S. boulardii and S. cerevisiae, respectively, when inoculated alone. When inoculated in pairs, all probiotic combinations reduced significantly aflatoxin production, and the best reduction was obtained with S. boulardii plus L. delbrueckii (96.1%) followed by S. boulardii plus S. cerevisiae and L. delbrueckii plus S. cerevisiae (71.1 and 66.7%, resp.). All probiotics remained viable in high numbers on the grains even after 300 days. The results of the present study suggest a different use of probiotics as an alternative treatment to prevent aflatoxin production in peanut grains.

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