Degraded aflatoxin M1 in artificially contaminated fermented milk using Lactobacillus acidophilus and Lactobacillus plantarum affected by some bio‐physical factors

Abstract

This study was focused on measuring the percent value of degraded aflatoxin M1 (AFM1) in the industrial and traditional fermented milk product (Doogh in Persian) using Lactobacillus acidophilus and Lactobacillus plantarum, and a combination of them at concentrations of 104 cfu/ml associated with the selected bio‐physical factors including Temperature of produced Doogh at 4, 21, and 37 °C and Time of Doogh storage (0, 48 hr, 11 days, and 30 days). These results showed that the level of AFM1 binding to L. acidophilus at concentration of 1 × 104 cfu/ml increased in a temperature‐dependent manner from the second day of the research for traditional produced Doogh (100.0 ± 0.37) compared with those of other days of the experiment. These findings were repeated for industrially produced Doogh with slight difference at 30 days of experiment (94.28 ± 0.47) with significant differences (p < .05) compared with those of the second and the 11th days (100.0 ± 0.37 and 100.0 ± 0.45, respectively). It is concluded that the use of L. acidophilus and L. plantarum can be useful for binding the AFM1 presented in fermented milk especially at long storage time and higher degrees of temperature (21 and 37 °C). Practical applications One of the most reasons for application the probiotics in to milk and dairy products such as fermented milk (Doogh) has been reducing the amount of aflatoxin M1 (AFM1). In this study, the findings showed that lactic acid bacteria bacteria including Lactobacillus acidophilus and Lactobacillus plantarum have appropriate ability to bind to AFM1 in fermented milk but L. plantarum presented greater ability to degrade AFM1 particularly at long storage time (up to 11 days) and higher degrees of temperature (21 and 37 °C).

Efficiency of Bifidobacterium bifidum and Saccharomyces cerevisiae for detoxification of aflatoxin M1 in skim milk

“…These results and our previous work (Sokoutifar et al . 2018) agree with our findings in that the removal of AFM1 was boosted with increasing BC and temperature. We also found that the detoxification effect of S. cerevisiae (66.8 ± 9%) was higher than B. bifidum (51.3 ± 4%) after 24 h in skim milk spiked with 0.5 μg/mL AFM1, which are similar to the results obtained by Abdelmotilib et al .…”

Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review

“…() evaluated the ability of kefir microbial consortium on OTA reduction in milk and reported L. kefiri KFLM3 as the most efficient strain reducing 81% OTA through adsorption. Temperature‐dependent (higher at 21 to 37 °C) capacity of L. acidophilus and L. plantarum strains to remove AFM1 from fermented milk during storage has also been reported (Sokoutifar, Razavilar, Anvar, & Shoeiby, ). Similarly, Sarlak et al.…”

Aflatoxin Binders in Foods for Human Consumption—Can This be Promoted Safely and Ethically?

“…Contrary to observed instant binding, some studies have reported no immediate binding at all [43,44]. Govaris [45] also noted several contradictions among the studies since the 1980s.…”

“…While Ahlberg [46] observed both increased binding over time and release of aflatoxins back to the matrix during 21-day trial, Barukčić [47] and Govaris [45] reported binding levels to remain the same even for 21 days. Sokoutifar [44] recorded large amounts of aflatoxins bound to LAB strains up to 30 days at 21 and 37 °C. In practice, however, such high temperature conditions cannot be attained due to food integrity and safety risks.…”

“…Aflatoxin binding has been concluded both to increase and decrease during cheese making [53]. In some of the binding studies, the controls without LAB cells show very low binding and reduction in aflatoxin shares (2–5%) compared with the binders [43,44]. These findings do not support the binding of milk components or casein to aflatoxins to be anything significant.…”