Aflatoxin B1 and ochratoxin A reduction by Lactobacillus spp. during bread making

Abstract

BACKGROUNDAflatoxin B1 (AFB1) and ochratoxin A (OTA) are among the most important mycotoxins with common presence in bread and bakery products. Biological detoxification of mould food spoilage and mycotoxin contamination by lactic acid bacteria (LABs) exhibits high potential on a cost‐effective and large scale. In this work, the effect of Lactobacillus strains isolated from goat milk whey on reducing AFB1 and OTA during bread making was evaluated by the determination of mycotoxin reduction potential of 12 LAB strains after 72 h incubation in De Man–Rogosa–Sharpe (MRS) broth (37 °C). The most effective LABs were lyophilized and added as ingredient in bread formulation, analysing mycotoxins by high‐performance liquid chromatography coupled with quadrupole time‐of‐flight mass spectrometry after bread fermentation and baking.RESULTSAFB1 was reduced in MRS broth by seven LABs (11–35%), highlighting Lactobacillus plantarum B3 activity; while all LABs reduced OTA (12–40%) with L. plantarum B3 and Lactobacillus paracasei B10 as the most active strains. Both LABs were lyophilized and added in contaminated bread with and without yeast, reaching AFB1 and OTA reductions up to 27% and 32% respectively in dough and up to 55% and 34% respectively in bread.CONCLUSIONThe selected strains significantly reduced AFB1 and OTA during bread fermentation, pointing to a potential biocontrol strategy for mycotoxins detoxification in bread and bakery products. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Microbial Preservation and Contamination Control in the Baking Industry

“…Aflatoxin was degraded in temperatures up to 160 • C, and ochratoxin was stable in temperatures up to 180 • C [96]. A recent study demonstrated that bread contaminated with mycotoxins, aflatoxin B1, and ochratoxin A decreased the contamination percentage with a combination of LAB starter and yeast in the fermentation dough for 24 h [102]. It is noteworthy that mold can affect the sensory characteristics of bread and bring safety insecurity with mycotoxin production [95].…”

Comprehensive Review of Aflatoxin and Ochratoxin A Dynamics: Emergence, Toxicological Impact, and Advanced Control Strategies

“…The study by Escrivá et al [262] investigated the potential of Lactobacillus strains, specifically sourced from goat milk whey, on the biodegradation of two significant mycotoxins, AFB1 and OTA, during the bread-making process. Encouragingly, the research demonstrated that certain Lactobacillus strains can effectively reduce the levels of these mycotoxins, with L. plantarum B3 and L. paracasei B10 exhibiting the highest detoxification capabilities.…”

Biological Control of Aspergillus parasiticus and Aspergillus ochraceus and Reductions in the Amount of Ochratoxin A and Aflatoxins in Bread by Selected Non-Conventional Yeast

“…Baking was carried out according to the methodology of Escriva et al [7,25] with some modifications, as described below. A loaf of bread was made from 100 g of flour (90 g of wheat flour type 750 and 10 g of contaminated wheat flour), 60 mL of warm water, 7 g of fresh baker's yeast, 3 g of sugar, 2 g of salt, and 2% (v/v) addition of the test yeast A. pullulans PP3 and S. podzolicus D10 suspension at a density of 5 × 10 8 cfu/mL.…”