Reduction and binding of aflatoxin M1 in milk by Lactobacillus plantarum and Lactobacillus brevis isolated from Siahmazgi cheese

Abstract

This study aimed to diagnose the ability of two probiotic strains isolated from Siahmazgi cheese to reduce the concentration of aflatoxin M1 (AFM1), which was able to reduce it up to 50%. Two strains of Lactobacillus isolated from local Siahmazgi cheese, were inoculated into raw milk containing 10 ng/mL AFM1. AFM1 levels were assessed by HPLC at 0, 24, 48 and 72 h. Also, for the assessment of the possible reduction of AFM1 by non-viable bacterial cells, heat treatment was applied in milk. In general, significant differences were observed between the control group and AFM1 contaminated milk samples containing probiotics during 72 h of refrigeration (p < 0.05). In the presence of Lactobacillus brevis, Lactobacillus plantarum and mixture probiotics, the concentrations of AFM1 ranged from 0.102 ± 0.004 ng/mL to 0.052 ± 0.002 ng/mL, 0.114 ± 0.002 ng/mL to 0.074 ± 0.003 ng/mL and 0.108 ± 0.003 ng/mL to 0.065 ± 0.002 ng/mL, respectively. Also, in the heated group, just a decrease was observed in the first 24 h. The results showed that native Iranian strains of Lactobacillus have good potential in reducing AFM1 in milk. The time factor is effective in reducing AFM1 by living bacterial cells.