Removal of aflatoxin M1 from milk by adding probiotics Lactobacillus rhamnosus, L. plantarum, and Saccharomyces boulardii

Subject Areas : Food Microbial Contamination

reza khadivi boroujeni ¹ , vadood razavilar ² , Seyed Amir Ali Anvar ³ , behruz Akbari Ardagani ⁴

1 - Department of Food Hygiene, Faculty of Veterinary Medicine, Science and Research Branch, Islamic Azad University, Tehran, Iran
2 - Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
3 - Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
4 - food and drug Laboratory Research Center, food and drug administration,, Ministry of Health and Medical Education, Tehran, Iran.

Received: 2020-05-04 Accepted : 2020-08-05 Published : 2021-12-22

Keywords: Milk, Lactobacillus plantarum, Lactobacillus rhamnosus, Saccharomyces boulardii, AflatoxinM1,

Abstract :

The current study aimed at removing aflatoxin (0.5 and 0.75 ng/mL) from the reconstituted milk by adding three probiotics Lactobacillus rhamnosus, L. plantarum and Saccharomyces boulardii in the cell concentration of 107 and 109 CFU/mL at 4°C and 37°C within 30 and 90 minutes. The highest activity of Lactobacillus rhamnosus in the removal of aflatoxin M1 was observed in the cell concentration of 107 CFU/mL and 0.75 ng/mL toxin concentration at 37°C (Figure 1) after 90 minutes exposure (64.31% ± 3.79%) and had no significant difference with the optimum value at 30 minutes exposure (63.86% ± 5.00%) (P >0.05). Regardless of aflatoxin M1 and probiotics concentrations, the highest mean marginal estimation of aflatoxin M1 removal from the milk at 4°C in the early minutes belonged to L. plantarum, which gradually became identical for all the three probiotics until the minute 90. The potential of S. boulardii in removing aflatoxin M1 from the milk (96.88% ± 3.79%) gradually increased within the initial minutes (90 minutes) with increasing the concentration of aflatoxin M1 (0.75 ng/mL) and the yeast by 109 CFU/mL at 37°C; binding affinity also decreased with decreasing the temperature. The results of the current study indicated that 107 CFU/mL of S. boulardii can efficiently remove aflatoxin M1 from milk.