DETOXIFICATION OF AFLATOXIN M1 on LACTIC ACID BACTERIA IN CONTAMINATED WITH IT MILK. | ||
| Journal of Food and Dairy Sciences | ||
| Article 3, Volume 25, Issue 2, February 2000, Pages 945-953 PDF (715.89 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2000.258574 | ||
| Authors | ||
| H. Emara,1; G. Bean2; M. Trucksess3 | ||
| 1Nutrition and Food Science, Dep. College of Specific Education Mansoura Univ., Damitta, Egypt. | ||
| 2Cell Biology and Molecular Genetic, Dep. College of Life Science, Univ. of Maryland, College Park 20742, USA. | ||
| 3Bioanalytical chemistry Dept. Center for Food Safety and Applied. Nutrition US Food and Drug Administration, Washington, DC 20204. | ||
| Abstract | ||
| Commercial skim milk, naturally and artificially contaminated with aflatoxin M1 (AFM1), was incubated with 4 lactic acid bacteria; L. casei sub sp. casei (ATCC15008), L. acidophilus (ATCC 11975), L. sp. GG (ATCC 53103) and L.rhamnosus (ATCC 10863). In samples "spiked" with AFM1 (0.8ng/ml) the coagulation time of all 4 isolates increased while the pH of the treatments reduced compared to control (contaminated skim milk before starter addition and incubation). All 4 bacteria also caused a reduction in AFM1 level ranging from 26.2- 34.0% depending upon the bacterial isolate, during the coagulation period, whereas AFM1 levels were reduced to only trace levels after storage at room temperature for about 48 hours. Thus, the bacteria used in the conversion of milk to milk products such as yogurt appeared to be very effective in reducing and even elimination of AFM1in milk | ||
| Keywords | ||
| Aflatoxin M1 - Milk; L actobacillus casei - Lactobacillus acidophilus - Lactobacillus rhamnosus | ||
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