Tarbiat Modares University Journal of Agricultural Science and Technology 1680-7073 18 6 2016 11 01 Ability of Different Treatments of Saccharomyces cerevisiae to Surface Bind Aflatoxin M1 in Yoghurt 1489 1498 15950 EN H. Karazhiyan Department of Food Science and Technology, Islamic Azad University, Torbat-Heydarieh Branch, Torbat-Heydarieh, Islamic Republic of Iran. M. Mehraban Sangatash Department of Food Quality and Safety, Food Science and Technology Research Institute, ACECR, Mashhad Branch, Mashhad, Islamic Republic of Iran. R. Karazhyan Department of Food Quality and Safety, Food Science and Technology Research Institute, ACECR, Mashhad Branch, Mashhad, Islamic Republic of Iran. A. Mehrzad Department of Food Science and Technology, Islamic Azad University, Sabzevar Branch, Sabzevar, Islamic Republic of Iran. E. Haghighi Department of Food Science and Technology, Islamic Azad University, Sabzevar Branch, Sabzevar, Islamic Republic of Iran. Journal Article Microbial detoxification is considered as one of the most common methods used for the elimination of aflatoxins. Reports indicate that <em>S. cerevisiae </em>can be effective in removing aflatoxins through the adsorption of aflatoxins to their cell wall. In the current research, the ability of <em>S. cerevisiae</em> (viable, acid-, heat- and ultrasound-treated yeasts) to bind aflatoxin M₁ was assessed in yoghurt. To this end, firstly, recombinant milk containing 12% solids, non-fat skimmed milk powder was prepared. Next, the samples were spiked by aflatoxin M₁ using different concentrations (100, 500 and 750 pg mL^-1). When the starter bacteria were added to the milk, the treated yeasts were added as well. The concentration of aflatoxin M₁ residue in the supernatant of the yoghurt samples after different storage times (1, 7, 14 and 21 days) was measured using the ELISA method. The results showed that all treatments containing viable, acid-, heat-, ultrasound-treated yeast and starter bacteria were able to adsorb aflatoxin M₁, and the ability of the treated yeast was significant as compared with the control (P< 0.05). Among the treated yeasts, the ability of the acid-treated yeasts was higher in toxin binding. Overall, it can be concluded that using <em>S. cerevisiae</em> for the biological adsorption of aflatoxin M₁ is effective in fermented dairy products. https://jast.modares.ac.ir/article_15950_1aa7690e43a5471b7344591df7afb611.pdf