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Abstract
Various mould fungi responsible for spoilage of ground nut seeds also produce mycotoxins. A strain of Aspergillus flavus VBAH14 isolated from spoiled ground nut seeds was found to produce aflatoxin B1. Thin layer chromatography, high performance liquid chromatography and electronspray ionization-mass spectrometric studies confirm the aflatoxin production. On the other hand, Limosilactobacillus fermentum LAB212, isolated from home made curd was applied against this toxigenic fungus to control its toxin production. Co-culture and dialysis bag assay showed a significant reduction. CFS and cell pellet treatment reduce a significant amount of toxin in culture broth. Moreover LAB212 CFS reduces fungal growth up 99.364%. It was also observed that 80% of aflatoxin was removed by LAB212 cells. Several experiments confirmed that the LAB strain was potent enough to inhibit, reduce, and remove aflatoxin from contaminated solution and ground nuts. Hence suitable formulation of this bacterium and its commercial application can provide us a safe preservation.
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