Mycotoxin Removal by Lactobacillus spp. and Their Application in Animal Liquid Feed

The removal of mycotoxins from contaminated feed using lactic acid bacteria (LAB) has been proposed as an inexpensive, safe, and promising mycotoxin decontamination strategy. In this study, viable and heat-inactivated L. acidophilus CIP 76.13T and L. delbrueckii subsp. bulgaricus CIP 101027T cells were investigated for their ability to remove aflatoxin B1 (AFB1), ochratoxin A (OTA), zearalenone (ZEA), and deoxynivalenol (DON) from MRS medium and PBS buffer over a 24 h period at 37 °C. LAB decontamination activity was also assessed in a ZEA-contaminated liquid feed (LF). Residual mycotoxin concentrations were determined by UHPLC-FLD/DAD analysis. In PBS, viable L. acidophilus CIP 76.13T and L. delbrueckii subsp. bulgaricus CIP 101027T cells removed up to 57% and 30% of ZEA and DON, respectively, while AFB1 and OTA reductions were lower than 15%. In MRS, 28% and 33% of ZEA and AFB1 were removed, respectively; OTA and DON reductions were small (≤15%). Regardless of the medium, heat-inactivated cells produced significantly lower mycotoxin reductions than those obtained with viable cells. An adsorption mechanism was suggested to explain the reductions in AFB1 and OTA, while biodegradation could be responsible for the removal of ZEA and DON. Both viable LAB strains reduced ZEA by 23% in contaminated LF after 48 h of incubation. These findings suggest that LAB strains of L. acidophilus CIP 76.13T and L. delbrueckii subsp. bulgaricus CIP 101027T may be applied in the feed industry to reduce mycotoxin contamination.

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In Vitro Binding Potentials of Bentonite, Yeast Cell Wall and Lactic Acid Bacteria for Aflatoxin B1 and Ochratoxin A

Iranian Jornal of Toxicology ◽

10.29252/arakmu.12.2.7 ◽

2018 ◽

Vol 12 (2) ◽

pp. 7-13 ◽

Cited By ~ 4

Author(s):

Damoon Ghofrani Tabari ◽

Hassan Kermanshahi ◽

Abolghasem Golian ◽

Reza Majidzadeh Heravi ◽

◽

...

Keyword(s):

Cell Wall ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Yeast Cell ◽

Ochratoxin A ◽

Aflatoxin B1 ◽

Yeast Cell Wall ◽

In Vitro Binding ◽

Vitro Binding

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

Journal of Pure and Applied Microbiology ◽

10.22207/jpam.15.1.24 ◽

2021 ◽

Vol 15 (1) ◽

pp. 312-319

Author(s):

Mohamed T. Fouad ◽

Moustafa El-Shenawy ◽

Tarek A. El-Desouky

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Ochratoxin A ◽

Aflatoxin B1 ◽

Dairy Products ◽

Subtropical Climate ◽

Incubation Periods ◽

Milk And Dairy Products

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.

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On the Microbiological Profile of Traditional Portuguese Sourdough

Journal of Food Protection ◽

10.4315/0362-028x-62.12.1416 ◽

1999 ◽

Vol 62 (12) ◽

pp. 1416-1429 ◽

Cited By ~ 59

Author(s):

J. MIGUEL ROCHA ◽

F. XAVIER MALCATA

Keyword(s):

Saccharomyces Cerevisiae ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactococcus Lactis ◽

Dominant Species ◽

Geographic Locations ◽

Microbiological Profile ◽

Enterococcus Casseliflavus ◽

Lactobacillus Spp

Traditional manufacture of bread from maize has been noted to play important roles from both economic and social standpoints; however, enforcement of increasingly strict hygiene standards requires thorough knowledge of the adventitious microbiota of the departing dough. To this goal, sourdough as well as maize and rye flours from several geographic locations and in two different periods within the agricultural year were assayed for their microbiota in sequential steps of quantification and identification. More than 400 strains were isolated and taxonomic differentiation between them was via Biomerieux API galleries (375 of which were successfully identified) following preliminary biochemical and morphological screening. The dominant groups were yeasts and lactic acid bacteria (LAB). The most frequently isolated yeasts were Saccharomyces cerevisiae and Candida pelliculosa. The most frequently isolated LAB were (heterofermentative) Leuconostoc spp. and (homo-fermentative) Lactobacillus spp.; L. brevis, L. curvatus, and L. lactis ssp. lactis were the dominant species for the Lactobacillus genera; Lactococcus lactis ssp. lactis for lactococci; Enterococcus casseliflavus, E. durans, and E. faecium for enterococci; and Streptococcus constellantus and S. equinus for streptococci.

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Lactic acid bacteria: a potential tool to reduce ochratoxin A in wine

Current Research Topics in Applied Microbiology and Microbial Biotechnology ◽

10.1142/9789812837554_0136 ◽

2009 ◽

Author(s):

E. M. Mateo ◽

A. Medina ◽

F. Mateo ◽

F.M. Valle Algarra ◽

R. Mateo ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Ochratoxin A ◽

Potential Tool

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Research note : Unsuitability of the MRS medium for the screening of hydrogen peroxide‐producing lactic acid bacteria

Letters in Applied Microbiology ◽

10.1046/j.1472-765x.1997.00177.x ◽

1997 ◽

Vol 25 (1) ◽

pp. 73-74 ◽

Cited By ~ 11

Author(s):

J. M. Rodríguez ◽

M. I. Martínez ◽

A. M. Suárez ◽

J. M. Martínez ◽

P. E. Hernández

Keyword(s):

Hydrogen Peroxide ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Research Note ◽

Mrs Medium

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Physicochemical, microbiological, and sensory characteristics of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk

Zeitschrift für Naturforschung C ◽

10.1515/znc-2021-0064 ◽

2021 ◽

Vol 0 (0) ◽

Author(s):

Mariya Dushkova ◽

Siyka Kodinova ◽

Zapryana Denkova ◽

Velichka Yanakieva ◽

Nikolay Dimitrov Menkov

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Acidophilus ◽

Dry Matter ◽

Titratable Acidity ◽

Bifidobacterium Bifidum ◽

Sensory Characteristics ◽

Viable Cells ◽

Goat’S Milk ◽

Goat's Milk

Abstract The purpose of this study was to investigate the microbiological (number of viable lactic acid bacteria and bifidobacteria), physicochemical (dry matter, protein and fat contents, titratable acidity, and pH), and sensory characteristics (appearance of coagulum, taste and aroma, structure at cutting, color, and consistency at shattering) of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk. These yoghurts were obtained using volume reduction ratios of 2 and 3 with the probiotic starters MZ2f, MZ2f + Bifidobacterium bifidum BB – 87, and MZ2f + Lactobacillus acidophilus LAB – 8. The increase in the level of the concentration by ultrafiltration led to an increase in the dry matter, protein and fat contents of the yoghurts, in the number of lactic acid bacteria and titratable acidity, and to a decrease in the pH. The twofold concentration by ultrafiltration resulted in a higher number of lactic acid bacteria in comparison with yoghurts made without ultrafiltration, and with better sensory characteristics compared to yoghurts without and with threefold ultrafiltration. The higher number of viable cells and better sensory characteristics were obtained for yoghurts with MZ2f + Bifidobacterium bifidum BB – 87 and MZ2f + Lactobacillus acidophilus LAB – 8 in comparison with MZ2f alone.

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In Vitro Removal of Ochratoxin A by Wine Lactic Acid Bacteria

Journal of Food Protection ◽

10.4315/0362-028x-70.9.2155 ◽

2007 ◽

Vol 70 (9) ◽

pp. 2155-2160 ◽

Cited By ~ 47

Author(s):

VINCENZO DEL PRETE ◽

HECTOR RODRIGUEZ ◽

ALFONSO V. CARRASCOSA ◽

BLANCA de las RIVAS ◽

EMILIA GARCIA-MORUNO ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Ochratoxin A ◽

High Performance ◽

Culture Medium ◽

Degradation Products ◽

Cell Binding ◽

A Cell ◽

In Vitro Interaction

A study was carried out to determine the in vitro interaction between ochratoxin A (OTA) and wine lactic acid bacteria (LAB). Fifteen strains belonging to five relevant oenological LAB species were grown in liquid synthetic culture medium containing OTA. The portion of OTA removed during the bacterial growth was 8 to 28%. The OTA removed from the supernatants was partially recovered (31 to 57%) from the bacterial pellet. Cell-free extracts of three representative strains were produced by disrupting cells in a French pressure cell. The ability of crude cell-free extracts to degrade OTA was studied. OTA was not degraded by cell-free extracts of wine LAB strains, and no degradation products of OTA were detected in the high-performance liquid chromatograms of the methanol extract of the bacterial pellet. On the basis of these results, we conclude that OTA removal by wine LAB is a cell-binding phenomenon. The chemistry and the molecular basis of OTA binding to wine LAB remains unknown.

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