Impact of Lactic Acid Bacteria Cells on the Aflatoxin B1 in Wheat Flour During Manufacture Fino Bread
الموضوعات :
Mohamed Fouad
1
,
Moustafa El-Shenawy
2
,
Ahmed Hussein
3
,
Tarek El-desouky
4
1 - Department of Dairy, National Research Centre, Cairo12311, Egypt
2 - Department of Dairy, National Research Centre, Cairo12311, Egypt
3 - Food Technology Department, National Research Centre, Cairo 12311, Egypt
4 - Food Toxicology and Contaminants Department, National Research Centre, Cairo 12311, Egypt
تاريخ الإرسال : 17 الأحد , صفر, 1442
تاريخ التأكيد : 11 الثلاثاء , ربيع الثاني, 1443
تاريخ الإصدار : 09 الأربعاء , شعبان, 1444
الکلمات المفتاحية:
reduction,
Lactic acid bacteria,
Aflatoxin B1,
Manufacture,
Wheat flour,
Fino bread,
ملخص المقالة :
Lactic acid bacteria (LAB) play many function roles during the preparation food; one of those roles is to remove or reduce mycotoxins from contaminated food. Therefore, this study aimed to study the impact of five strains from LAB (Lactobacillus rhamnosus, Lactobacillus plantarum, Bifidobacterium bifidum, Streptococcus thermophilus and Lactobacillus reuteri) to reduce aflatoxin B1 (AFB1) during manufacturing Fino bread. Also, this study has been extended to evaluate the qualities and characteristics of the Fino bread manufactured by treated wheat flour by LAB cells. The data reflected that the percentages of reduction of AFB1 after mixing ingredients were 9.7, 8.5, 7.04, 7.4 and 5.5% with addition L. rhamnosus, L. plantarum, Bifidobacterium bifidum, Str. Thermophilus and L. reuteri, respectively. Moreover, the results indicated that the addition of L. rhamnosus and L. plantarum cells given the highest percentage of removal AFB1 after fermentation stage were 60.5 and 54.25%, respectively, while the lowest reduction of AFB1 recorded with the addition of L. reuteri cells was 42.25%. AFB1 reduction has reached 100% in blends treated with L. rhamnosus and L.plantarum cells in the final bread. The results indicated that the increase in water absorption and the dough development time as well as dough weakening. Finally, the addition of LAB cells didn't show any significant differences in taste, color, odor, and texture for the final bread.
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