Massoud, R.; Khosravi-Darani, K.; Sharifan, A.; Asadi, G. H.; Younesi, H. The Biosorption Capacity of Saccharomyces Cerevisiae for Cadmium in Milk. Dairy, 2020, 1, 169–176. https://doi.org/10.3390/dairy1020011.
Massoud, R.; Khosravi-Darani, K.; Sharifan, A.; Asadi, G. H.; Younesi, H. The Biosorption Capacity of Saccharomyces Cerevisiae for Cadmium in Milk. Dairy, 2020, 1, 169–176. https://doi.org/10.3390/dairy1020011.
Massoud, R.; Khosravi-Darani, K.; Sharifan, A.; Asadi, G. H.; Younesi, H. The Biosorption Capacity of Saccharomyces Cerevisiae for Cadmium in Milk. Dairy, 2020, 1, 169–176. https://doi.org/10.3390/dairy1020011.
Massoud, R.; Khosravi-Darani, K.; Sharifan, A.; Asadi, G. H.; Younesi, H. The Biosorption Capacity of Saccharomyces Cerevisiae for Cadmium in Milk. Dairy, 2020, 1, 169–176. https://doi.org/10.3390/dairy1020011.
Abstract
This study aimed to evaluate the capacity of Saccharomyces cerevisiae for Cadmium absorption in Milk. Nowadays one of the most serious problems is heavy metals pollution. Applying microorgaisms as a novel biotechnology is so useful especially in foodstuffs. Among the biosorbents for heavy metals’ removal, Saccharomyces cerevisiae has got an increasing attention due to its popularity in food industry. In this regard, the effects of some important factors such as the initial metal concentration, biomass concentration and contact time on the biosorption capacity of Saccharomyces cerevisiae were studied. The biosorption was analyzed by the inductively coupled plasma mass spectrometer (ICP-MS). The maximum Cd bioremoval (70%) was at 80 μg/L of this metal concentration in milk samples containing 30×108 CFU Saccharomyces cerevisiae at the end of storage time (the 4th day). There were no significant differences in sensory and physicochemical properties of milk samples during storage (p < 0.05). The isotherm studies followed by two popular models; Langmuir and Freundlich and the results showed a better fit to the Langmuir isotherm. All together, the results of this project demonstrated that the approach of using this valuable yeast, could be applied for food and drinks’ detoxification and producing healthier foods.
Copyright:
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