Detoxification of aflatoxin M1 by Bifidobacterium lactis and Streptococcus thermophilus in skimmed milk

Subject Areas : Journal of Comparative Pathobiology

Masoud  Atashpanjeh ¹ (Department of Food Hygiene, Qeshm Branch, Islamic Azad University, Qeshm, Iran)
Seyed Amirali  Anvar ² (Department of food hygien, Science and Research branch. Islamic Azad University, Tehran, Iran)
Amireghbal  Khajehrahimi ³ (Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran)
Maryam  Tala ⁴ (Department of Fisheries, Qeshm Branch, Islamic Azad University, Qeshm, Iran)
نکیسا   Sohrabi Haghdoost ⁵ (Department of Pathobiology, School of Veterinary Science and Research Branch, Islamic Azad University, Tehran, Iran)

Received: 2023-08-23 Accepted : 2023-11-03 Published : 2023-12-19

Keywords: Aflatoxin M1, Bifidobacterium lactis, Streptococcus thermophilus, Skimmed Milk, Detoxification,

Abstract :

Contamination of food products, especially dairy products, with aflatoxins, is one of the main problems in the food industry. This research aimed to remove aflatoxin M1 using two probiotics, Bifidobacterium lactis and Streptococcus thermophilus, either alone or in combination, in skimmed milk containing this toxin. The study investigated the effects of storage time, microbial strain, bacterial concentration, toxin concentration, and temperature on the removal of aflatoxin M1. Two probiotic bacteria, Bifidobacterium lactis and Streptococcus thermophilus, at dilutions of 108 and 1010 CFU/ml, were inoculated alone and in combination into skimmed milk contaminated with different concentrations of aflatoxin M1 (0.1, 0.25, and 0.5 μg/ml). The samples were then incubated at 4°C and 37°C for 0.5, 1, 2, and 24 hours. The detoxification percentage of aflatoxin M1 was measured using high-performance liquid chromatography (HPLC). The results showed an increase in the removal of aflatoxin M1 with time. The removal of aflatoxin M1 by these strains varied from 12% to 87% depending on the concentration of bacteria, storage time, toxin concentration, and bacterial strain, whether alone or in combination. The results of this study suggest that using probiotics can be an effective method for reducing or eliminating the concentration of aflatoxin M1 in the dairy industry.

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