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Removal of aflatoxin G1 using lactic acid bacteria
Author(s) -
Danial Enas N.,
Lamfon Majd Y.,
Alghamdi Leen A.,
Alamri Amna M.,
Alghamdi Malak S.,
Alghamdi Soha A.
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15090
Subject(s) - lactobacillus rhamnosus , aflatoxin , food science , lactic acid , mycotoxin , bifidobacterium longum , lactobacillus , chemistry , lactobacillus acidophilus , bacteria , bifidobacterium , biology , probiotic , fermentation , genetics
Aflatoxin G 1 (AFG 1 ), a hepatocarcinogenic mycotoxin, is one of the fundamental supporters of the high pace of carcinoma hepatocellular. This investigation intended to find the capacity of ten lactic acid bacteria (LAB) species in expelling or restricting AFG1 from De Mann, Rogosa and Sharpe media (MRS) stock media and to assess the solidness of LAB/AFG1 complex through storage at 4 and 37°C for 72 and 48 hr individually. The proficiency of LAB strains in expelling AFG1 from stock media was influenced by the kind of utilized strain and media. Bifidobacterium longum and Lactobacillus mesenteroides achieved 28% and 27.1% of reduction respectively within 24 hr at 37°C. The count of LAB cells in MRS broth medium decreased by adding AFG 1 (5 µg/L). Lactobacillus rhamnosus and Lactobacillus mesenteroides favored cold storage to reduce 56.8 and 56% of the AFG 1 content respectively after 72 hr, whereas at 37°C Lactobacillus mesenteroides reduce 35.9% of the AFG 1 content after 48 hr. Practical applications Prevention can only be effective for those mycotoxins that are formed during this stage of the food and feed production in order to be safe for the human and livestocks.