Efficiency of Saccharomyces cerevisiae and lactic acid bacteria strains to bind aflatoxin M1 in UHT skim milk

By C. Corassin, F. Bovo, R. Rosim, C. A. Oliveira. 2013

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Abstract The purpose of this study was to evaluate the ability of a Saccharomyces cerevisiae strain and a pool of three lactic acid bacteria (LAB) strains (Lactobacillus rhamnosus, Lactobacillus delbrueckii spp. bulgaricus and Bifidobacterium lactis), alone or in combination, to bind aflatoxin M1 (AFM1) in UHT (ultra-high-temperature) skim milk spiked with 0.5 ng AFM1 mL−1. All the LAB pool (1010 cells mL−1) and S. cerevisiae (109 cells mL−1) cells were heat-killed (100 °C, 1 h) and then used for checking the effect of contact time (30 min or 60 min) on toxin binding in skim milk at 37 °C. The mean percentages of AFM1 bound by the LAB pool in milk were 11.5 ± 2.3% and 11.7 ± 4.4% for 30 min and 60 min, respectively. Compared to the LAB pool, S. cerevisiae cells had higher (P

Subfields: Biotechnology, Food Science, Plant Science

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