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Detoxification of Aflatoxin M1 (AFM1) in Dairy Base Beverages (Acidophilus Milk) by Using Different Types of Lactic Acid Bacteria-Mini Review

[ Vol. 13 , Issue. 2 ]

Author(s):

Amin Mousavi Khaneghah, Rafael D. Chaves and Hamid Akbarirad   Pages 78 - 81 ( 4 )

Abstract:


During the last century, notable attention has been sporadically directed on health benefits derived from consumption of milk products such as acidophilus milk. The tangy flavor and thickened texture of acidophilus milk can be correlated to added Lactobacillus acidophilus bacteria. Aflatoxin M1 (AFM1) is the result of secondary metabolites of different fungal strains. Because of the important role of dairy products in human life, especially children, a huge concern raised regarding the presence of AFM1 in consumed products. Due to serious threats to both human health and economics in all societies, the control of AFM1 is crucial. However, several physical or chemical detoxification methods were developed to removing or inactivating of AFM1, nowadays customers prefer to consume the products with lowest changes in composition as well as highest level of nutrient value. In this context, biological methods can be considered as one of the possible alternatives for conventional detoxification methods. Recently, the application of Lactic Acid Bacteria (LAB) for the reduction of AFM1 by approaching of produced metabolites and binding of AFM1 with LAB was introduced. The major aim of this present review is to highlight the feasibility of using LAB (Streptococcus thermophilus, Streptococcus bulgaricus Lactobacillus bulgaricus, Lactobacillus helviticus, Lactobacillus plantarum, Lactococcus spp.) in order remove the AFM1 from one kind of dairy base beverages (Acidophilus milk).

Keywords:

Aflatoxin M1, acidophilus milk, lactic acid bacteria, detoxification, binding, biological method.

Affiliation:

Department of Food Science, Faculty of Food Engineering, State University of Campinas (UNICAMP), Rua Monteiro Lobato, 80. Caixa Postal: 6121. CEP: 13083-862. Campinas. São Paulo, Department of Food Science, Faculty of Food Engineering, State University of Campinas (UNICAMP), Campinas, Sao Paulo, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran

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