Biological sciences
Miaad K. Alkhudhairy; Rasha Fadhel Obaid; Haider Qassim Raheem; Ahmad Shaya Kareem; Hamidreza Kianfar; Mojtaba Memariani; Maryam Kohansal; Ali Taghinezhad
Abstract
Dairy products are susceptible to contamination by various microorganisms, including fungal species, throughout the production, distribution, and storage phases, primarily due to non-compliance with hygienic standards. Notably, fungal microorganisms exhibit resilience to acidic and low-temperature environments, ...
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Dairy products are susceptible to contamination by various microorganisms, including fungal species, throughout the production, distribution, and storage phases, primarily due to non-compliance with hygienic standards. Notably, fungal microorganisms exhibit resilience to acidic and low-temperature environments, enabling their proliferation in diverse food matrices. The majority of spoilage is attributed to aflatoxin-producing Aspergillus species, such as A. flavus, A. parasiticus, A. nomius, A. arizus, A. ariza, A. acreosus, and Penicillium puberculum. Among these, Aflatoxin B1 (AFB1) poses a significant threat due to its carcinogenic potential. Conventional methods for aflatoxin removal, including physical and chemical approaches, are often costly, potentially unsafe, and detrimental to food quality. Lactic acid bacteria (LAB), encompassing genera such as Lactobacillus, Leuconostoc, Pedicoccus, and Streptococcus, offer a promising alternative for aflatoxin removal.
