IJBST 2016 Volume 9 Issue 7
International Journal of BioSciences and Technology (IJBST) ISSN: 0974-3987
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Detoxification of Aflatoxin B1 using Lactic acid bacteria. V. Ananthi, R. K. Sankara Subramanian, A. Arun. IJBST (2016), 9(7):40-45
Detoxification of Aflatoxin B1 using Lactic acid bacteria
Authors & Affiliation:
V. Ananthi1, R. K. Sankara Subramanian2, A. Arun3.
1 Lecturer, Department of Microbiology, Thiagarajar College, Madurai, India email@example.com
2 Microbiologist, Apollo Hospital, Madurai, India
3 Associate Professor and Head (i/c), Department of Microbiology, Alagappa University, Karaikudi, India firstname.lastname@example.org
Aﬂatoxin, the mycotoxin is produced by Aspergillus ﬂavus and other aflatoxigenic Aspergillus sp. These toxins are common contaminant of food and feed, and are posing health hazards to humans and animals alike. Because of the dangerous effects of aflatoxins, detoxification techniques with preventive and remediative measures are necessary. Physical and chemical methods that are followed for decontamination are present are found to be inconvenient. In the present study a biological detoxification strategy using Lactic acid bacterial isolates of curd sample was tested against aflatoxin. The toxigenic strain of A. ﬂavus & A. niger were isolated from grapes and coconut and used to produce AFB1 in yeast extract sucrose medium. Lactic acid producing bacteria like S. cremoris, S. lactis and L. acidophilus were isolated. The blue fluorescent ring visible around the colonies under UV light indicates the capability of the aflatoxinogenic strains to produce aflatoxin. It was found that LAB strains can tolerate and degrades AFB1 very efﬁciently within 24 hrs of incubation. Efficient reduction of the toxin quantity was observed by S.cremoris & S.lactis isolates. Binding affinity of aflatoxin by the studied LAB varied from 56%-94%. Results showed that S.cremoris and S.lactis had aﬂatoxin binding ab ility of 94% to the Aspergillus flavus isolated from grapes. Also, surface binding of the LAB to Aspergillus flavus isolated from coconut is 54% and 90%.
Keywords: Aflatoxin B1, Lactic acid Bacteria, Aspergillus sp., HPLC, TLC.