Title:Detoxification of Aflatoxin M1 (AFM1) in Dairy Base Beverages (Acidophilus Milk) by Using Different Types of Lactic Acid Bacteria-Mini Review
Volume: 13
Issue: 2
Author(s): Amin Mousavi Khaneghah*, Rafael D. Chaves and Hamid Akbarirad
Affiliation:
- Department of Food Science, Faculty of Food Engineering, State University of Campinas (UNICAMP), Rua Monteiro Lobato, 80. Caixa Postal: 6121. CEP: 13083-862. Campinas. São Paulo,Brazil
Keywords:
Aflatoxin M1, acidophilus milk, lactic acid bacteria, detoxification, binding, biological method.
Abstract: During the last century, notable attention has been sporadically directed on health benefits
derived from consumption of milk products such as acidophilus milk. The tangy flavor and thickened
texture of acidophilus milk can be correlated to added Lactobacillus acidophilus bacteria. Aflatoxin
M1 (AFM1) is the result of secondary metabolites of different fungal strains. Because of the important
role of dairy products in human life, especially children, a huge concern raised regarding the
presence of AFM1 in consumed products. Due to serious threats to both human health and economics
in all societies, the control of AFM1 is crucial. However, several physical or chemical detoxification
methods were developed to removing or inactivating of AFM1, nowadays customers prefer to consume
the products with lowest changes in composition as well as highest level of nutrient value. In
this context, biological methods can be considered as one of the possible alternatives for conventional
detoxification methods. Recently, the application of Lactic Acid Bacteria (LAB) for the reduction
of AFM1 by approaching of produced metabolites and binding of AFM1 with LAB was introduced.
The major aim of this present review is to highlight the feasibility of using LAB (Streptococcus
thermophilus, Streptococcus bulgaricus Lactobacillus bulgaricus, Lactobacillus helviticus, Lactobacillus
plantarum, Lactococcus spp.) in order remove the AFM1 from one kind of dairy base beverages
(Acidophilus milk).
