Potential of lactic acid bacteria in aflatoxin risk mitigation

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cg.contributor.affiliationInternational Livestock Research Instituteen
cg.contributor.crpAgriculture for Nutrition and Health
cg.identifier.doihttps://doi.org/10.1016/j.ijfoodmicro.2015.04.042en
cg.isijournalISI Journalen
cg.issn0168-1605en
cg.journalInternational Journal of Food Microbiologyen
cg.reviewStatusPeer Reviewen
cg.subject.ilriAFLATOXINSen
cg.subject.ilriDAIRYINGen
cg.subject.ilriFEEDSen
cg.subject.ilriFOOD SAFETYen
cg.subject.ilriHEALTHen
cg.volume207en
dc.contributor.authorAhlberg, Sara H.en
dc.contributor.authorJoutsjoki, V.en
dc.contributor.authorKorhonen, H.J.en
dc.date.accessioned2015-05-19T07:24:15Zen
dc.date.available2015-05-19T07:24:15Zen
dc.identifier.urihttps://hdl.handle.net/10568/66146
dc.titlePotential of lactic acid bacteria in aflatoxin risk mitigationen
dcterms.abstractAflatoxins (AF) are ubiquitous mycotoxins contaminating food and feed. Consumption of contaminated food and feed can cause a severe health risk to humans and animals. A novel biological method could reduce the health risks of aflatoxins through inhibiting mold growth and binding aflatoxins. Lactic acid bacteria (LAB) are commonly used in fermented food production. LAB are known to inhibit mold growth and, to some extent, to bind aflatoxins in different matrices. Reduced mold growth and aflatoxin production may be caused by competition for nutrients between bacterial cells and fungi. Most likely, binding of aflatoxins depends on environmental conditions and is strain-specific. Killed bacteria cells possess consistently better binding abilities for aflatoxin B1 (AFB1) than viable cells. Lactobacilli especially are relatively well studied and provide noticeable possibilities in binding of aflatoxin B1 and M1 in food. It seems that binding is reversible and that bound aflatoxins are released later on (Haskard et al., 2001; Peltonen et al., 2001). This literature review suggests that novel biological methods, such as lactic acid bacteria, show potential in mitigating toxic effects of aflatoxins in food and feed.en
dcterms.accessRightsLimited Access
dcterms.audienceScientistsen
dcterms.bibliographicCitationAhlberg, S.H., Joutsjoki, V. and Korhonen, H.J. 2015. Potential of lactic acid bacteria in aflatoxin risk mitigation. International Journal of Food Microbiology 207: 87-102.en
dcterms.extentp. 87-102en
dcterms.issued2015-08
dcterms.languageen
dcterms.licenseCopyrighted; all rights reserved
dcterms.publisherElsevieren
dcterms.subjectdairiesen
dcterms.subjectanimal diseasesen
dcterms.subjectmicrobiologyen
dcterms.subjectfood scienceen
dcterms.subjecthealthen
dcterms.typeJournal Article

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