Isolation, Identification, and Characterization of the Native Yeast Strains from Homemade Cheese to Assess their Eliminating Impact on the Aflatoxin B1 and M1 of the Simulated Gastrointestinal Fluid

Ghazal Yahyapour; Seyed Amir Ali Anvar; Maryam Ataee; Hamed Ahari Hamed; Hossein Askari

doi:10.30498/ijb.2023.330834.3291

Isolation, Identification, and Characterization of the Native Yeast Strains from Homemade Cheese to Assess their Eliminating Impact on the Aflatoxin B1 and M1 of the Simulated Gastrointestinal Fluid

Iran J Biotechnol. 2023 Apr 1;21(2):e3291. doi: 10.30498/ijb.2023.330834.3291. eCollection 2023 Apr.

Authors

Ghazal Yahyapour¹, Seyed Amir Ali Anvar¹, Maryam Ataee¹, Hamed Ahari Hamed², Hossein Askari³

Affiliations

¹ Department of food hygiene, science and research branch, Islamic Azad university, Tehran, Iran.
² Department of food science and technology, science and research branch, Islamic Azad university, Tehran, Iran.
³ Department of Plant Sciences and Biotechnology, Faculty of Life Sciences and Biotechnology, Shahid Beheshti University, Tehran, Iran.

Abstract

Background: The occurrence of aflatoxins in food products is a silent threat to human health worldwide. A range of strategies has been introduced to address the bioavailability of aflatoxins, which are considered microbial tools to provide a low-cost and promising approach.

Objectives: The present study focused on the separation of yeast strains from the homemade cheese rind layer to investigate the ability of native yeasts to eliminate AB1 and AM1 from simulated gastrointestinal fluids.

Material and methods: Homemade cheese samples were prepared from different locations in Tehran provinces and yeast strains were isolated and identified through the biochemical methods and molecular analysis of internal transcribed spacer and D1/D2 domain of 26S rDNA regions. Isolated strains were screened using simulated gastrointestinal fluids, and the ability of yeast strains to absorb aflatoxin was evaluated.

Results: Out of 13 strains, 7 yeast strains were not affected by 5 ppm AFM1 while 11 strains did not show any significant response to 5 mg.L^-1 (ppm) of AFB1. On the other hand, 5 strains were able to successfully tolerate 20 ppm AFB1. Candidate yeasts showed different abilities to remove aflatoxins B1 and M1. In addition, C. lusitaniae, G. geotrichum, G. candidum, and C. sanyaensis exhibited a significant ability to detoxify aflatoxins from the gastrointestinal fluid, respectively.

Conclusion: Our data suggest that yeast communities with essential effects on the quality of homemade cheese appear to be precise candidates for the potential elimination of aflatoxins from the gastrointestinal fluid.

Keywords: AB1; AM1; Aflatoxin elimination; Gastrointestinal fluid; Homemade cheese; Yeast.