Evaluating the potential of Lactobacillus isolated from whole wheat sourdough in reduction of Aflatoxin B1

Subject Areas : Food Microbial Contamination

علیرضا  صادقی ¹ (عضو هیات علمی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، دانشکده صنایع غذایی)
Maryam  Ebrahimi ² (دانشجو دکتری میکروبیولوژی مواد غذایی دانشگاه علوم کشاورزی و منابع طبیعی گرگان)
مجتبی  رئیسی ³ (عضو هیات علمی مرکز تحقیقات سلامت غلات دانشگاه علوم پزشکی گلستان)

Received: 2016-01-15 Accepted : 2016-03-04 Published : 2016-11-01

Keywords: aflatoxin, Lactobacillus, Sourdough,

Abstract :

The aim of this study was evaluatiing the amount of aflatoxin B1 and growth of Aspergillus flavus under effect of Lactobacillus plantarum and Lactobacillus sakei isolated from sourdough of whole wheat flour. After confirmation of mentioned isolated LAB with specific PCR, effects of these isolates on growth of Aspergillus flavus and their ability to reduction of aflatoxin B1 based on direct competitive ELISA, were examined. The effects of incubation time (37 °C in 0, 24 and 48 h) and heat treatment (autoclave for 15 min) on residue of aflatoxin B1 in present of mentioned isolated LAB were also determined. After six days period of investigation the effect of isolated LAB on growth of Aspergillus flavus, the diameter of fungi colonies in present of Lactobacillus plantarum, Lactobacillus sakei and control sample were 1.87, 6.5 and 9 cm, respectively. The amount of aflatoxin B1 residue, after 0, 24 and 48 h incubation in present of Lactobacillus plantarum were 63.6, 50.28, 45.34% and in present of Lactobacillus sakei were also 73.55, 71.7 and 63.17%, respectively. Furthermore, non-viable (autoclaved) cells of mentioned LAB reduced the amount of aflatoxin B1, more effective (P< 0.05) than their viable cells.