May 2013

Mycotoxicological studies of an Aspergillus oryzae strain

The safety of Aspergillus oryzae used in industrial fermentations of food-grade products has long been recognized. However, production of fungal toxic secondary metabolites is strain-specific and environment-dependent. For these reasons, the present study aimed to conduct a mycotoxicological study of the strain H/6.28.1 of A. oryzae (from the collection of the Cuban Institute of Sugar Cane...

Author(s): A. Sosa, E. Kobashigawa, J. Galindo, R. Bocourt, C. H. Corassin and C. A. F. Oliveira

May 2013

Brewer’s yeast (Saccharamyces cervisiae) has hypolipidemic effect in hyperlipidemic model

The yeast has been used for food since ancient time, brewing beer, wine and other alcoholic drinks and in baking industry to expand or to raise dough. It is relatively inexpensive food stuff that contains many kinds of beneficial nutrients [vitamins, minerals, nucleic acid, glutathione, amino acids etc]. In addition brewer's yeast is commonly known as food supplement and traditional bowel movement...

Author(s): Aisha Mohamed Alfitori, Abubaker Bashir and Ahmed Fathi Bahriz