Degraded aflatoxin M1 in artificially contaminated fermented milk using Lactobacillus acidophilus and Lactobacillus plantarum affected by some bio‐physical factors

• Published in: Journal of food safety 2018-12, Vol.38 (6), p.n/a
• Main Authors: Sokoutifar, Roghayeh, Razavilar, Vadood, Anvar, Amir Ali, Shoeiby, Shahram
• Format: Article
• Language: English
• Subjects: Aflatoxin M1; Aflatoxins; Bacteria; Binding; Dairy products; Degradation; Fermented milk products; Food safety; Lactic acid; Lactic acid bacteria; Lactobacillus acidophilus; Lactobacillus plantarum; Milk; Physical factors; Probiotics; Temperature dependence; Temperature effects; Yogurt
• ISSN: 0149-6085; 1745-4565
• DOI: 10.1111/jfs.12544

This study was focused on measuring the percent value of degraded aflatoxin M1 (AFM1) in the industrial and traditional fermented milk product (Doogh in Persian) using Lactobacillus acidophilus and Lactobacillus plantarum, and a combination of them at concentrations of 104 cfu/ml associated with the selected bio‐physical factors including Temperature of produced Doogh at 4, 21, and 37 °C and Time of Doogh storage (0, 48 hr, 11 days, and 30 days). These results showed that the level of AFM1 binding to L. acidophilus at concentration of 1 × 104 cfu/ml increased in a temperature‐dependent manner from the second day of the research for traditional produced Doogh (100.0 ± 0.37) compared with those of other days of the experiment. These findings were repeated for industrially produced Doogh with slight difference at 30 days of experiment (94.28 ± 0.47) with significant differences (p