Abstract
Introduction: Themilk traditional sterilization methods are notable to eliminate it, so the evaluation of the biological approaches such as utility of lactic acid bacteria is necessary for the reduction and removal of this toxin. In this study, the ability of Lactobacillus rhamnosus was assessed to decrease aflatoxin M1adsorption for its reduction and adsorption in probiotic yogurt during shelf life.
Highlights
Themilk traditional sterilization methods are notable to eliminate it, so the evaluation of the biological approaches such as utility of lactic acid bacteria is necessary for the reduction and removal of this toxin
Findings: The results showed that in both of the regular and probiotic yogurt, the lowest pH is related to treated yogurt samples by the low concentrations of toxin (0.1ppb) and its maximum rate is for yogurt which contains the high concentrations of toxin (0.75ppb).The reduction logarithmic cycle was 0.5 after[21] days
The results suggest that Lactobacillus rhamnosus is able to adsorb more than99% aflatoxin M1 in 0.1 ppb, while the toxin adsorption in 0.5 and 0.75ppb were 92%and 93%, respectively
Summary
Themilk traditional sterilization methods are notable to eliminate it, so the evaluation of the biological approaches such as utility of lactic acid bacteria is necessary for the reduction and removal of this toxin.
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