Aflatoxin M1 Reduction in Milk by a Novel Combination of Probiotic Bacterial and Yeast Strains
Neveen M. Abdelmotilib, Gamal M. Hamad, Hesham B. Elderea, Eglal G. Salem, Sobhy A. El Sohaimy
European Journal of Nutrition & Food Safety · pp. 83–99 · Published 2 Apr 2018
10.9734/EJNFS/2018/39486Abstract
Milk and milk products are an important contribution to the human diet especially children. However, the presence of aflatoxins as AFM1 in milk and milk products are considered undesirables due to their health risks in consumer's body. For that reason, this study aimed to assess the ability of some microbial species on aflatoxin removal especially the AFM1 in the milk. The AFM1 residue was determined by HPLC after different incubation period (12 h, 24 h, 48 h and 72 h) of the probiotic bacteria and yeasts in PBS as a model for AFM1 determination. This study was performed during the period between 2015 and 2017. The combination of nonviable probiotic bacterial and yeast species (Lactobacillus Plantarum, Lactobacillus acidophilus, Bifidobacterium bifidum, Kluyveromyces lactis and Saccharomyces cerevisiae) succeeded to reduce AFM1 from 50 (ng/ml) during the incubation periods; 12 h, 24 h, 48 h and 72 h, into 9.72±1.31, 6.68±0.55, 5.70±0.33 and 4.56±0.15 ng ml-1, respectively. The highest AFM1 removal % was recorded as; 80.56%, 86.64%, 88.60% and 90.88% in the treated milk samples in a respective manner. Sensor evaluation was carried out using Yoghurt as a model in sample size 50 gm for each sample. Conclusion: This study concluded that the combination consisting of probiotic bacteria and yeasts could be used in reducing the concentration of the AFM1 in aflatoxin contaminated milk.
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