SCREENING STUDY OF SOME LACTIC ACID AND PROBIOTIC BACTERRIA FOR THEIR ABILITY TO REDUCE OR REMOVE OF AFLATOXINS AND FATE OF AFLATOXIN IN WHEAT CONTAMINATED DURING BALADY BREAD MAKING
Abstract: This study was achieved to assess the potential of four strains lactic acid bacteria to reduce or remove the aflatoxins in vitro, and the stability of the aflatoxin complexes formed with them in both viable and nonviable (heat treated), forms was assessed by repetitive aqueous extraction. The highest strain in the ability to bind aflatoxins was selected to study it ability to reduction or remove aflatoxins from contaminated wheat flour during balady bread making process. Three treatments from balady bread produced from contaminated wheat flour, treatment(A) as control fermented by using of bakery yeast, treatments (B) fermented by lactobacillus rhamnosus TISTR 541treatment (C) fermented by the mixture of bakery yeast and lactobacillus rhamnosus TISTR 541.The samples were collected at the different steps of balady bread making process from all treatment separately. The results indicated that there were significant differences between the amounts of aflatoxin B (AFB) and aflatoxin G (AFG) detected in each sample type (P < 0.05), and there were significant differences between the strains in their ability to binding of aflatoxins AFB and AFG in the viable and heated stage. lactobacillus rhamnosus TISTR 541was higher strain able to bind the aflatoxins B1 (AFB10 other tested strains). The treatment C that used the mixture from bakery yeast and lactobacillus rhamnosus TISTR 541 in the fermentation of dough was higher than other treatments in the removing of aflatoxins from contaminated wheat flour during balady bread making process. These findings suggest that lactic acid and bifidobacteria can be exploited as an approach of detoxification of aflatoxins from the human diet and animal feed.
Publication year 2009
Pages 240-256
Organization Name
Author(s) from ARC
External authors (outside ARC)
    رافت محمد السنهوتي قسم البيوتكنولوجيا الصناعية ، فرع بيوتكنولوجيا الاغذية والالبان معهد الهندسة الوراثية والتكنولوجيا الحيوية ، جامعة المنوفية مدينة السادات
    محمد فتحي ابو العلا 3المركز الاقليمي للاغذية والاعلاف معمل السموم الفطرية ، مركز البحوث الزراعية
Publication Type Journal
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