Use of Probiotics to Control Aflatoxin Production in Peanut Grains

Abstract

Probiotic microorganisms (Saccharomyces cerevisiae var. boulardii, S. cerevisiae UFMG 905, and Lactobacillus delbrueckii UFV H2b20) were evaluated as biological control agents to reduce aflatoxin and spore production by Aspergillus parasiticus IMI 242695 in peanut. Suspensions containing the probiotics alone or in combinations were tested by sprinkling on the grains followed by incubation for seven days at 25°C. All probiotic microorganisms, in live and inactivated forms, significantly reduced A. parasiticus sporulation, but the best results were obtained with live cells. The presence of probiotics also altered the color of A. parasiticus colonies but not the spore morphology. Reduction in aflatoxin production of 72.8 and 65.8% was observed for S. boulardii and S. cerevisiae, respectively, when inoculated alone. When inoculated in pairs, all probiotic combinations reduced significantly aflatoxin production, and the best reduction was obtained with S. boulardii plus L. delbrueckii (96.1%) followed by S. boulardii plus S. cerevisiae and L. delbrueckii plus S. cerevisiae (71.1 and 66.7%, resp.). All probiotics remained viable in high numbers on the grains even after 300 days. The results of the present study suggest a different use of probiotics as an alternative treatment to prevent aflatoxin production in peanut grains.

The efficacy of bacterial and yeasts strains and their combination to bind aflatoxin B1 and B2 in artificially contaminated infants food

“…(Basappa & Shantha, 1996;Oluwafemi, Kumar, Bandyopadhyay, Ogunbanwo, & Ayanwande, 2010). On the other hand, it was found that the bacterial detoxification of mycotoxins is more preferable than the other methods; owing to the short time, it takes for elimination and the nonpigments production (Da Silva et al, 2015;Laciakova, Cicooova, Mate, & Laciak, 2008). It was reported that probiotics are important for reduction of serum cholesterol, acting as antagonist against food-borne and many others pathogenic fungi which infect the human intestine (Kaur, Chopra, & Saini, 2002;Zerehpoosh & Darsanaki, 2013).…”

Application ofSaccharomyces cerevisiae var. boulardiiin food processing: a review

“…Da Silva et al . () showed an effective biological control capacity of probiotic strains of S. boulardii (CNCM‐17) because they significantly reduced spore production of Aspergillus parasiticus in peanuts. It was determined that all probiotics inhibited sporulation of the molds, obtaining better results with living cells.…”

The action mechanism and biocontrol potentiality of novel isolates of Saccharomyces cerevisiae against the aflatoxigenic Aspergillus flavus

“…Silva et al . () reported that S. cerevisiae UFMG905 caused a significant reduction in aflatoxin production by A . parasiticus .…”

“…This significant decrease in AF levels in cocultures with yeast appears to be related to the inhibition of A. flavus growth. Silva et al (2015) reported that S. cerevisiae UFMG905 caused a significant reduction in aflatoxin production by A. parasiticus. These results suggest that the biological control with selected yeasts could reduce not only the spore dispersion, but also the aflatoxins production by the spoilage fungi.…”