Fungal contamination by Aspergillus parasiticus and A. flavus causes negative effects on the production of food cereals. Kefir is an ancient fermented beverage obtained by the fermentation of different substrates with...Fungal contamination by Aspergillus parasiticus and A. flavus causes negative effects on the production of food cereals. Kefir is an ancient fermented beverage obtained by the fermentation of different substrates with kefir grains. An important waste produced by the dairy cheese industry is the whey permeate, which nowadays is a strong ambient contaminant. The aim of this work was the standardization of the whey permeate fermenting conditions with kefir grains, the assessment of the antifungal activity of the cell-free-supernatants (CFS) from these fermentations and to compare it with that obtained with CFS of milk fermented with kefir grains. Finally, we studied if the addition of kefir fermented whey permeate to food (bread) and feed (poultry) could produce shelf life improvement. The optimal condition to obtain CFS with fungicidal effect was a fermentation with 10% w/v of kefir grains, at 30°C, for 24 hours until a pH 3.7. We found that CFS from whey permeate caused fungal inhibition, whereas CFS of kefir grains grown in milk showed lower antifungal activity. Additionally, the addition of kefir-fermented whey permeates in food (bread) and feed (poultry) improved their resistance to fungal contamination. This is the first report about the application of kefir-fermented whey permeate to improve the shelf life, suggesting its potential use as a biopreservative.展开更多
Mycotoxins are secondary metabolites produced by several fungal species and molds.Under favorable conditions like high temperature and moisture,they contaminate a large number of food commodities and regional crops du...Mycotoxins are secondary metabolites produced by several fungal species and molds.Under favorable conditions like high temperature and moisture,they contaminate a large number of food commodities and regional crops during pre and post-harvesting.Aflatoxin is the main mycotoxin that harm animal and human health due to its carcinogenic nature.Aflatoxins are mainly released by Aspergillus flavus and Aspergillus parasiticus.AFB1 constitutes the most harmful type of aflatoxins and is a potent hepato-carcinogenic,mutagenic,teratogenic and it suppresses the immune system.To maintain food safety and to prevent aflatoxin contamination in food crops,combined approaches of using resistant varieties along with recommended farming practices should be followed.This review concentrates on various aspects of mycotoxin contamination in crops and recent methods to prevent or minimize the contamination.展开更多
文摘Fungal contamination by Aspergillus parasiticus and A. flavus causes negative effects on the production of food cereals. Kefir is an ancient fermented beverage obtained by the fermentation of different substrates with kefir grains. An important waste produced by the dairy cheese industry is the whey permeate, which nowadays is a strong ambient contaminant. The aim of this work was the standardization of the whey permeate fermenting conditions with kefir grains, the assessment of the antifungal activity of the cell-free-supernatants (CFS) from these fermentations and to compare it with that obtained with CFS of milk fermented with kefir grains. Finally, we studied if the addition of kefir fermented whey permeate to food (bread) and feed (poultry) could produce shelf life improvement. The optimal condition to obtain CFS with fungicidal effect was a fermentation with 10% w/v of kefir grains, at 30°C, for 24 hours until a pH 3.7. We found that CFS from whey permeate caused fungal inhibition, whereas CFS of kefir grains grown in milk showed lower antifungal activity. Additionally, the addition of kefir-fermented whey permeates in food (bread) and feed (poultry) improved their resistance to fungal contamination. This is the first report about the application of kefir-fermented whey permeate to improve the shelf life, suggesting its potential use as a biopreservative.
文摘Mycotoxins are secondary metabolites produced by several fungal species and molds.Under favorable conditions like high temperature and moisture,they contaminate a large number of food commodities and regional crops during pre and post-harvesting.Aflatoxin is the main mycotoxin that harm animal and human health due to its carcinogenic nature.Aflatoxins are mainly released by Aspergillus flavus and Aspergillus parasiticus.AFB1 constitutes the most harmful type of aflatoxins and is a potent hepato-carcinogenic,mutagenic,teratogenic and it suppresses the immune system.To maintain food safety and to prevent aflatoxin contamination in food crops,combined approaches of using resistant varieties along with recommended farming practices should be followed.This review concentrates on various aspects of mycotoxin contamination in crops and recent methods to prevent or minimize the contamination.
