Reduction in aflatoxin M1 concentration during production and storage of selected fermented milks

Abstract

This study focused on monitoring changes in aflatoxin M1 (AFM1) concentrations during production and storage of different fermented milks using selected probiotic and nonprobiotic combined cultures. Milk samples intended for fermentation were intentionally contaminated by adding a standard of AFM1. All of the tested cultures caused remarkable reductions in AFM1 concentrations during the fermentation process. Probiotic cultures were more effective than nonprobiotic cultures, with Lactobacillus caseiLC‐01 strain being the most efficient, achieving a reduction level of approximately 58%. Among the nonprobiotic cultures, yoghurt culture YC‐380 was the most efficient, with a reduction level of approximately 41%.

Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review

“…Binding of AFM1 by LAB strains has so far been proved as the best strategy to remove AFM1 from milk and products thereof. For instance, L. casei LC‐01 strain has shown the capacity to reduce AFM1 in milk, containing an initial concentration of 2 ng/L, by more than 50% during fermentation (Barukčić, Bilandžić, Markov, Jakopović, & Božanić, ). Panwar, Kumar, Kashyap, Ram, and Kapila () demonstrated the ability of lactobacilli to bind AFM1 in artificially contaminated skim milk.…”

Characteristics, Occurrence, Detection and Detoxification of Aflatoxins in Foods and Feeds

“…The co-administration of LAB strains and inulin led to 55% detoxification of AFM1 in yogurt samples as illustrated in Figure 5a (4) [213]. L. casei LC-01 reduced AFM1 levels by 58% in the fermented milk (Figure 5a (5)) [214].…”

Development and validation of a lateral flow immunoassay for the detection of aflatoxin M1 in raw and commercialised milks

“…Probiotic and nonprobiotic combined cultures were investigated to reduce the level of AFM1 in fermented milk. It was found that the probiotic culture of Lactobacillus casei LC-01 strain was the most efficient, achieving a reduction level of approximately 58% while the nonprobiotic culture yoghurt culture YC-380 was the most efficient, with a reduction level of approximately 41% (Barukčić et al 2018). Despite some promising methods for AFM1 decontamination, the surveillance of AFM1 contamination should be still performed adequately and continuously in tropical and subtropical countries to ensure the safety of the consumers.…”

“…This has led to a global concern because milk is an important source of nutrients for humans, especially children, who are the largest consumers and are more susceptible to the adverse effects of mycotoxins (Silva et al 2015). Consequently, AFM1 incidence in milk and dairy products has become one of the major concerns of food safety related to chemical risks (Barukčić et al 2018). Because of the potential detrimental genotoxic activity on DNA and stability against pasteurisation, heat inactivation and food processing measures (Park 2002), several countries have established food safety standards for maximum acceptable levels of AFM1 present in milk and dairy products (Campagnollo et al 2016).…”

“…The worldwide occurrence of AFM1 in milk and dairy products has been surveyed and reported by Campagnollo et al (2016) and Ketney et al (2017). The incidence of milk contamination with AFM1 varies significantly depending on the geographical location of the producing country (Barukčić et al 2018). Additionally, AFM1 contamination has been found in the milk of animals other than cows.…”