Abstract
SummaryIn this study, the surface binding ability of Saccharomayces cerevisiae and Lactobacillus rhamnosus GG (LBGG) to aflatoxin in pistachio nuts was compared. Results showed that Saccharomayces cerevisiae and Lactobacillus rhamnosus strains had aflatoxin binding ability of 40% and 35% with initial concentration of 10 ppb and 70% and 60% with initial concentration of 20 ppb aflatoxin, respectively. Acid treatment increased this ability for yeast and bacterium to 60% and 85% in first concentration and 73% and 90% for second concentration of aflatoxin, respectively. Also, heat treatment could raise surface binding of yeast to 55% and 75% for two concentrations. In addition, heat condition for Lactobacillus improved binding to 85% and 90% for two concentrations of aflatoxin. Experiments showed that microorganism’s immobilisation on contaminated pistachio had no effect on qualitative characteristics of pistachio such as colour, texture and peroxide value.
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