Efficiency of Selected Lactic Acid Bacteria Isolated from some Dairy Products on Aflatoxin B1 and Ochratoxin A

• Main Authors: Mohamed T. Fouad, Moustafa El-Shenawy, Tarek A. El-Desouky
• Format: Article
• Language: English
• Published: Journal of Pure and Applied Microbiology 2021-03-01
• Series: Journal of Pure and Applied Microbiology
• Subjects: lactic acid bacteria (lab); aflatoxin b1 (afb1); ochratoxin a (ota)
• Online Access: https://microbiologyjournal.org/efficiency-of-selected-lactic-acid-bacteria-isolated-from-some-dairy-products-on-aflatoxin-b1-and-ochratoxin-a/

Aflatoxin B1 (AFB1) and ochratoxin A (OTA) are two of the most important of mycotoxins associated with tropical and subtropical climate as in Egypt. Therefore, this study aimed to isolated lactic acid bacteria (LAB) and Bifidobacteria from some local dairy products from Egypt and using some strains to reduce/or remove AFB1 and OTA toxins. Fifty samples, of milk and dairy products, including ten samples each, of Kareish, Damietta cheese (soft type), buffalo’s milk, yoghurt (zabady), and naturally acidified milk (Rayeb)were screened for their load of Lactobacilli, Lactococci and Bifidobacteria, using MRS agar, M17 agar and (MRS-Cys) agar, respectively. The obtained data indicated that 38, 31 and 22 isolates belonged to Lactobacillus, Lactococcus and genus Bifidobacterium, respectively. Fourteen strains isolated from LAB and Bifidobacterium were tested on AFB1 and OTA in PBs contaminated by10 ppb with three times incubation periods (6, 12 and 36 hours) at 37°C. The results indicated that all tested strains were able to reduce AFB1 at different rates ranging between 12.1 to 65.4% after incubation for 6 h. These rates increased to 78.8% and 89.9% after incubation at 37°C for 12 and 36h, respectively. The same results were with OTA, where percentages of reduction ranging from 81.4 to 80.4% were obtained when incubation with LAB cells was done at 37°C and prolonged to 36 h. According to the results, the percentage of reduction increased with the increasing time for each strain.