Removal of Aflatoxin B₁ from Peanut Milk Inoculated with Flavobacterium aurantiacum

Abstract

The ability of F. auruntiacum to reduce the aflatoxin B1 (AFBJ concentration was determined by inoculating about lo9 stationary phase cells in AFB,-contaminated phosphate buffer (PB). non-defatted peanut milk (NDPM) and partially defatted peanut milk (PDPM). The AFBl concentration and cell populations were determined periodically throughout the incubation (30°C). After 24 hr, the concentration of AFB, decreased about 40% in PB, 23% in NDPM and 74% in PDPM. Viable cell population decreased less than one log,, CFU/mL in all liquids but increased about 0.8 log,0 unit in control PDPM. AFB, recovery increased about 30% in proteolysed PDPM but proteolysis had no effect on recovery from NDPM.both non-defatted and partially defatted peanut milks were subjected to proteolysis to determine the effect of intact proteins on efficiency of AFB, removal. All experiments which involved AFBl were done in a dark environment.Maintenance of culture and APB, Flavobactetium aurantiacum NRRL B-184 was used throughtout this study. Cultures were maintained on trypticase soy agar (TSA, Difco) at 4°C. Cells were activated by two successive transfers in tryptictise soy broth (TSB, Difco) incubated at 30°C.Aflatoxin l3, (Sigma, St. Louis, MO) was prepared as a stock chloroform solution (5 mg/mL) and stored at -20°C until use.

Peanut Milk and Peanut Milk Based Products Production: A Review

“…Thus, in India and some developing countries, the production of toned peanut milk, called "Miltone" or "vegetable toned milk," which is buffalo milk extended or toned with peanut proteins isolates, has become reality. (Enwokolo and Smart, 1996;Hudson, 1987Hudson, , 1994Jasper, 1973;Priepke et al, 1980;Hao and Brackett, 1988;Salunkhe and Kadam, 1989;Van, 1992;Maltz, 1981;Chandrasekhara et al, 1971).…”

“…These products have better sensory properties than the original milk. In this regard, recent advances in fermented products manufacturing have revealed, through the work of Lee and , (Hao and Brackett, 1988) that hexanal, which is one of the compounds responsible for unwanted beany flavor in peanut milk, completely disappeared as a result of fermentation. Cooking may also reduce the hexanal content of peanut milk (Chan Lee and Beuchat, 1992).…”

Detoxification of aflatoxins by seed extracts of the medicinal plant, Trachyspermum ammi (L.) Sprague ex Turrill – Structural analysis and biological toxicity of degradation product of aflatoxin G1

“…These include chemical detoxification by ammoniation (Coker, Jewers, & Jones, 1985;Frayssinet & Lafarge, 1990;Gardner, Koltun, Dollear, & Rayner, 1971), treatment with formaldehyde and calcium hydroxide (Codifer, Mann, & Dollear, 1976), ozonization (Dwarakanath, Rayner, Mann, & Dollear, 1968), exposure to chlorine gas (Fischbach & Campbell, 1965) and hydrogen peroxide (Sreenivasamurthy, Parpia, Srikanta, & Shankar Murti, 1967). Other effective methods include microbial detoxification by Flavobacterium aurantiacum (Ciegler et al, 1966;Hao & Brackett, 1988), Mucor sp. (Zuber & Lillehoj, 1993), Rhizopus spp.…”

A Review on Biological Control and Metabolism of Aflatoxin

“…Duckling assay showed that detoxification of aflatoxin solution by F. aurantiacum -NRRL B-184 was complete, with no new toxic compounds being formed . Later, Hao et al (1988Hao et al ( , 1989 supported the efficiency of this organism in removing AFB 1 from peanut milk.…”