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Int J Food Microbiol. 2015 Aug 17;207:87-102. doi: 10.1016/j.ijfoodmicro.2015.04.042. Epub 2015 May 4.

Potential of lactic acid bacteria in aflatoxin risk mitigation.

Author information

  • 1LUKE Natural Resources Institute Finland, 31600 Jokioinen, Finland; ILRI International Livestock Research Institute, P.O. Box 30709-00100, Nairobi, Kenya. Electronic address: s.ahlberg@cgiar.org.
  • 2LUKE Natural Resources Institute Finland, 31600 Jokioinen, Finland. Electronic address: vesa.joutsjoki@luke.fi.
  • 3LUKE Natural Resources Institute Finland, 31600 Jokioinen, Finland. Electronic address: hannu.j.korhonen@luke.fi.

Abstract

Aflatoxins (AF) are ubiquitous mycotoxins contaminating food and feed. Consumption of contaminated food and feed can cause a severe health risk to humans and animals. A novel biological method could reduce the health risks of aflatoxins through inhibiting mold growth and binding aflatoxins. Lactic acid bacteria (LAB) are commonly used in fermented food production. LAB are known to inhibit mold growth and, to some extent, to bind aflatoxins in different matrices. Reduced mold growth and aflatoxin production may be caused by competition for nutrients between bacterial cells and fungi. Most likely, binding of aflatoxins depends on environmental conditions and is strain-specific. Killed bacteria cells possess consistently better binding abilities for aflatoxin B1 (AFB1) than viable cells. Lactobacilli especially are relatively well studied and provide noticeable possibilities in binding of aflatoxin B1 and M1 in food. It seems that binding is reversible and that bound aflatoxins are released later on (Haskard et al., 2001; Peltonen et al., 2001). This literature review suggests that novel biological methods, such as lactic acid bacteria, show potential in mitigating toxic effects of aflatoxins in food and feed.

KEYWORDS:

Aflatoxin B(1) (PubChem CID: 14403); Aflatoxin M(1) (PubChem CID: 15558498); Aflatoxins; Binding; Fungal growth; Lactic acid bacteria

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