دراسة بعض العوامل المؤثرة في قدرة سلالات من بكتريا حمض اللبن على ربط الأفلاتوكسين M1 في الحليب

الملخص EN

Four strains of lactic acid bacteria (LAB) from different genus، species and sources were tested for their abilities to bind of AFM1 for 14 hours.

Lactobacillus rhamnosus LC705 showed higher ability to bind AFM1 (88.35%)، followed by Bifidobacterium bifidum BG1 (84.21%), Lactobacillus bulgaricus R21 by 80.41% and finally Streptococcus thermophilus by 71.52% after 14 hours of incubation.

Then we made a combination between all these strains to create three different starters (A, B, C), each of which was used for preparing yoghurt and they were tested for their abilities to binding of AFM1.

Starter B showed the highest ability to bind AFM1 (57.34%).

followed by Starter C (50.62%) while.

Starter A showed the lowest ability to bind AFM1 (46.95%) after 6 hours of incubation.

Furthermore، a proportional relationship was established between the reduction in both pH values and the corresponding reduction of aflatoxins.

These results showed that the ability to bind to AFM1 by strains of lactic acid bacteria studied were higher at a temperature of 25 °C after 12 hours incubation.