Anti-mycotoxigenic properties of “Fino” using the modified zinc-yeast

Abstract

A traditionally prepared Saccharomyces yeast helps to improve nutritive food qualities and health impacts. Zinc-Yeast was formulated with the aim to enhance bakery products, extend shelf-life, improve safety, and diet-support by an essential mineral (Zn). A strain NRC112 was pre-treated to evaluate Zn-support optimum conditions. The best uptake was recorded at 1623 µg/g using zinc- sulphate. For safety-production increment; Zn-yeast effect on toxigenic fungi and aflatoxins was estimated on liquid media and diffusion tests. Fino was designed for comparing the differences between Zn-yeast and the control. In comparing the result of the paste and bread; Zn-yeast was more effective in aflatoxins reduction than the control. Organoleptic and chemical properties of Fino was also investigated to explore if Zn-yeast application distinct compared to the control. The Fino manufacturing by Zn-yeast was not significantly different from control. The sensory evaluation results were so close in the two types. Zn-yeast confers Fino fungal resisting properties and long shelf-life.

Keywords

• aflatoxins
• fino bread
• food safety
• modified zinc-yeast
• toxigenic fungi