Naslov
Biodegradation of Aflatoxin M1 by lactic acid bacteria

Autori
Markov, Ksenija ; Frece, Jadranka ; Čvek, Domagoj ; Duraković, Lejla ; Delaš, Frane

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of the Central European Symposium on Industrial Microbiology and Microbial Ecology-Power of Microbes in Industry and Environment, 2010. / Frece, J. ; Kos, B. ; Mrša, V. - Zagreb : Hrvatsko mikrobiološko društvo, 2010, 105-105

ISBN
978-953-7778-00-2

Skup
Central European Symposium on Industrial Microbiology and Microbial Ecology-Power of Microbes in Industry and Environment, 2010.

Mjesto i datum
Malinska, Hrvatska, 22.09.2010. - 25.09.2010

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Aflatoxin M1; lactic acid bacteria; raw milk

Sažetak
Aflatoxin M1 (AFM1) is a very important toxin in milk and dairy products and it can be a potential threat to the health of consumers. Many microorganisms, including bacteria, yeasts, moulds, actinomycetes and algae are able to remove or degrade small amounts of aflatoxin in foods and feeds.Among the different potential decontaminating microorganisms, lactic acid bacteria represent unique groups, which are widely used in food fermentation and preservation. This study was carried out in order to determine the level of aflatoxin M1 contamination in raw milk, from randomly selected individual producers, from different regions of the continental Croatian, and to investigate the ability of dairy strains of lactic acid bacteria to degrade aflatoxin M1. Bacteria and AFM1 were incubated (48 h, 37 oC) and the amount of unbound AFM1 was determined by ELISA method. Lactobacillus rhamnosus strain GG (ATCC 53103) and Lactobacillus delbrueckii strain S1 can significantly (p<0.05) remove AFM1 in compare with Lactobacillus plantarum A1. AFM1 can be reduced over 50% by L. rhamnosus GG and L. delbrueckii S1, and only in the range of 18.6 to 28.7% by L. plantarum A1. Removal of AFM1 by these strains was both time of incubation and bacterial concentration dependent.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

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