Study some factors affecting the ability of strains of lactic acid bacteria to bind aflatoxin M1 in milk
published by Damascus University
in 2014
in Food Sciences
and research's language is
العربية
Download
Abstract in English
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.
References used
Anonymous. C. 2002. Communication about Determined Maximum Levels of Some Contaminants in Foods. Türkish Food Codex Regulation, No:63, Agricultural Ministry , Ankara, Türkey
Barros, G, A, M, Torres, I, Rodriguez, and M, N, Chulze. 2006. Genetic diversity within Aspergillus flavus strains isolated from peanut-cropped soils in Argentina. Soil Biology and Biochemistry, 3: 145-152
Blesa, J, J, M, Soriano, C, Molto and J, Manes. 2004. Limited survey for the presence of aflatoxins in foods from local markets and supermarkets in Valencia, Spain. Food Additives and Contaminants, 21: 165-171