Utilization of diets amended with yeast and amino acids for the control of aflatoxicosis

Author:

Baptista A. S.,Abdalla A. L.,Aguiar C. L.,Baptista Ana Angelita Sampaio,Micheluchi David,Zampronio A. C.,Pires D. S.,Glória E. M.,Calori-Domingues M. A.,Walder J. M. M.,Vizioli M. R.,Horii J.

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology

Reference46 articles.

1. Angier N (1986) A stupid cell with all the answers. Discover 7(11):71–83

2. Baptista AS, Horii J, Gloria EM et al (2001) Saccharomyces cerevisiae in the reduction of the aflatoxins effects. Eur J Pham Sci 13(Supl 1):S.48

3. Baptista AS, Horii J, Calori-Domingues MA et al (2004) The capacity of mannanoligosaccharides, thermolysed yeast and active yeast to attenuate aflatoxicosis. World J Microbiol Biotechnol 20(5):475–481. doi: 10.1023/B:WIBI.0000040397.48873.3b

4. Barnes JM, Butler WH (1964) Carcinogenisis activity of aflatoxin in rats. Nature 202(493):1016. doi: 10.1038/2021016a0

5. Beudeker R (1990) Developments in baker’s yeast production. In: Veracheterl H, De Mot R (eds) Yeast: biotechnology and biocatalysis. Marcel Dekker Inc., Nova Yorque, pp 103–146

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