Paper Title
The Production of Selenium Yeast and Its Impact on Reducing Aflatoxin M1 Levels in Fermented Milk Drinks

Abstract
The study aimed to identify the best conditions for removing Aflatoxin M1 from fermented milk drink by testing different factors such as yeast type(Saccharomyces cerevisiae and Saccharomyces boulardii), contact time (1 ,6 ,12 ,24 and 48 h), and ultrasound treatment (inactive yeast). To produce selenium yeasts (Se-Y), S. cerevisiae and S.boulardii yeasts were cultivated in a solution containing potato dextrose broth (PDB) and sodium selenite. The Se-Ys were analyzed using EDXS and SEM techniques. The fermented milk drink samples were tested for the presence of aflatoxin using an HPLC device. The EDX image confirmed that the yeast was enriched with selenium. The organic Se yield was found to be 1463 ppm in S.boulardiiand 649 ppm in S. cerevisiae. The study results showed that the Se.S.boulardii-L strain had a higher aflatoxin removal rate than Se.S. cerevisiae -L within 1 to 48 hours (P<0.05). The rate of aflatoxin removal was faster in all samples containing sonicated yeasts compared to live ones. Se-S.boulardii-D exhibited the highest rate of aflatoxin reduction, removing 100% of aflatoxin M1 within 18 h. The study suggests that Se-containing yeasts can be utilized in the dairy industry as a safe method for removing aflatoxin M1. Keywords - Selenium yeast, Aflatoxin M1, Fermented milk, EDX, HPLC.