Background and objectives: Aflatoxins (AFs) are produced by fungi, which may remain in the cow’s milk even after pasteurization. Aflatoxin M1 (AFM1) is specifically of great medical importance, as it is certainly carcinogenic for human. Several strategies have been suggested for its reduction, including the use of probiotics, especially Lactobacilli or lactic acid bacteria (LAB). As this method has not been confirmed as a routine treatment, yet, in this study, we aimed to evaluate the effect of three LABs on reduction of AFM1 in traditional milk and cheese.
Materials and methods: In this study, 45 milk samples and 40 cheese samples were purchased from marketplaces of Shiraz city during February 2018-June 2018. Of 50 LABs purchased, the results of antifungal property, and resistance to bile salts, resulted in 5 strains. These 5 strains were tested for mean after addition of 5 ppm AFM1, compared to natamycin. The strains with reduction in AFM1 level were sequenced and registered in NCBI database.
Results: The results showed reduced AFM1 level in three LAB strains, sequenced as Lactobacillus fermentum CECT562 (T), Lactobacillus brevis ATCC14869 (T), Enterococcus faecium LMG 11423(T) to 0.05, 0.03, and 0.03, respectively.
Conclusion: The three LABs selected in the present study have significant effect on reducing AFM1 level in the traditional milk and cheese.Author(s): Felora Faghihi Shahrestani, Maryam Tajabadi Ebrahimi, Mansour Bayat, Jamal Hashemi, Vadood Razavilar