Degraded aflatoxin M1 in artificially contaminated fermented milk using <i>Lactobacillus acidophilus</i> and <i>Lactobacillus plantarum</i> affected by some bio‐physical factors

Abstract

Abstract This study was focused on measuring the percent value of degraded aflatoxin M1 (AFM1) in the industrial and traditional fermented milk product (Doogh in Persian) using Lactobacillus acidophilus and Lactobacillus plantarum , and a combination of them at concentrations of 10 4 cfu/ml associated with the selected bio‐physical factors including Temperature of produced Doogh at 4, 21, and 37 °C and Time of Doogh storage (0, 48 hr, 11 days, and 30 days). These results showed that the level of AFM1 binding to L. acidophilus at concentration of 1 × 10 4 cfu/ml increased in a temperature‐dependent manner from the second day of the research for traditional produced Doogh (100.0 ± 0.37) compared with those of other days of the experiment. These findings were repeated for industrially produced Doogh with slight difference at 30 days of experiment (94.28 ± 0.47) with significant differences ( p &lt; .05) compared with those of the second and the 11th days (100.0 ± 0.37 and 100.0 ± 0.45, respectively). It is concluded that the use of L. acidophilus and L. plantarum can be useful for binding the AFM1 presented in fermented milk especially at long storage time and higher degrees of temperature (21 and 37 °C). Practical applications One of the most reasons for application the probiotics in to milk and dairy products such as fermented milk (Doogh) has been reducing the amount of aflatoxin M1 (AFM1). In this study, the findings showed that lactic acid bacteria bacteria including Lactobacillus acidophilus and L actobacillus plantarum have appropriate ability to bind to AFM1 in fermented milk but L. plantarum presented greater ability to degrade AFM1 particularly at long storage time (up to 11 days) and higher degrees of temperature (21 and 37 °C).