The binding of Aflatoxin M1 to Lactobacillus acidophilus and Lactobacillus plantarum bacteria in yogurt drink and its assessment by HPLC quantification method

Various foods, including dairy products, may be contaminated with aflatoxin, which even in small amounts has harmful effects on human and animal health. A limited number of probiotics attach and or break down aflatoxins in foods and edible substances. The aim of this study was to investigate the effects of Lactobacillus acidophilus and Lactobacillus plantarum probiotics and their combinations on the removal of or coupling with aflatoxin M1 in yoghurt drink (Doogh). In this study, 72 treatment and control groups were prepared in three replicates. The groups were included four groups of bacterial L. acidophilus, L. plantarum, and a combination of them, and finally with a non-bacterial group as control (in general four groups). Doogh was prepared at different temperatures (4, 21 and 37 °C) was being before stored for 2, 11 and 30 days. The maximum level of aflatoxin degraded was done in industrial Doogh affected by L. acidophilus plus L. plantarum at all assigned temperatures and days. This maximum level was measured on the second day (100.00 ± 0.86), eleventh day (100.00 ± 1.27) and thirtieth day (100.00 ± 0.60). The results suggest a better food security in using industrial Doogh compared to traditional one.