Format

Send to

Choose Destination
J Dairy Sci. 2017 Feb;100(2):871-880. doi: 10.3168/jds.2016-11264. Epub 2016 Dec 9.

Invited review: Microbe-mediated aflatoxin decontamination of dairy products and feeds.

Author information

1
Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Republic of Korea.
2
Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Republic of Korea. Electronic address: yyoon@sookmyung.ac.kr.
3
Department of Oral Microbiology, College of Dentistry, Wonkwang University, Iksan, Chonbuk 570-749, Republic of Korea. Electronic address: kheechoi@wku.ac.kr.

Abstract

Aspergillus flavus, Aspergillus parasiticus, and Aspergillus nomius contaminate corn, sorghum, rice, peanuts, tree nuts, figs, ginger, nutmeg, and milk. They produce aflatoxins, especially aflatoxin B1, which is classified as a Group 1 carcinogen by the International Agency for Research on Cancer. Many studies have focused on aflatoxin removal from food or feed, especially via microbe-mediated mechanisms-either adsorption or degradation. Of the lactic acid bacteria, Lactobacillus rhamnosus GG efficiently binds aflatoxin B1, and a peptidoglycan in the bacterium cell wall plays an important role. This ability of L. rhamnosus GG should be applied to the removal of aflatoxin B1. Aflatoxin can be removed using other aflatoxin-degrading microorganisms, including bacterial and fungal strains. This review explores microbe-associated aflatoxin decontamination, which may be used to produce aflatoxin-free food or feed.

KEYWORDS:

Lactobacillus rhamnosus GG; adsorption; aflatoxin; decontamination; degradation

PMID:
27939550
DOI:
10.3168/jds.2016-11264
[Indexed for MEDLINE]
Free full text

Supplemental Content

Full text links

Icon for Elsevier Science
Loading ...
Support Center