Influence of technological procedures on viability, probiotic and anti-mycotoxin properties of RC009, and biological safety studies.

The objective was to evaluate the technological processing (protection strategies and storage conditions) influence on viability, on probiotic properties and adsorbent aflatoxin B capacity of RC009. Also, the yeast biological safety was evaluated. Lyophilisation (DL) and encapsulation ​+ ​lyophilisation (EL) were conducted. Yeast protected with maltodextrin (M) or WPC stored at 4 ​°C reduced 1 and 2 log the viability, respectively. Yeast protected with M stored at 25 ​°C reduced 1 log after 70 ​d; with WPC the viability significantly reduced 3 log after 30 ​d. Technological processing improved the coaggregation's capacity with pathogens and DL process allowed the greatest AFB adsorption. 10 ​cells/mL were no toxic to Vero cells (p˂0.05). RC009 protected with M or WPC maintained viability after technological processing. It possesses a great capacity for AFB adsorption and probiotic properties and could be considered a candidate with proven safety for functional food products development.