naa a22 4500 510726429 CHVBK 20180411082937.0 cr unu---uuuuu 180411e20130801xx s 000 0 eng 10.1007/s11947-011-0770-9 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0770-9 Efficiency of Lactic Acid Bacteria Strains for Decontamination of Aflatoxin M1 in Phosphate Buffer Saline Solution and in Skimmed Milk [Elektronische Daten] [Fernanda Bovo, Carlos Corassin, Roice Rosim, Carlos de Oliveira] The aim of this study was to evaluate the ability of seven lactic acid bacteria (LAB) strains to remove aflatoxin M1 (AFM1) in phosphate buffer saline (PBS) and in skimmed milk samples. The mean AFM1 removal by LAB in PBS ranged from 5.60 ± 0.45% to 45.67 ± 1.65% (n = 3). Heat-killed cells showed AFM1 removal percentages significantly higher than viable cells in contact times of 15min or 24h, although there were no significant differences between those times. AFM1/LAB complex resulted from tests with PBS was unstable, as 40.57 ± 4.66% to 87.37 ± 1.82% of AFM1 retained by bacteria were recovered in solution after washing with PBS. Heat-killed cells of Lactobacillus rhamnosus, Lactobacillus delbrueckii spp. bulgaricus, and Bifidobacterium lactis had the highest percentage (>33%) of AFM1 removal in PBS tests. In ultrahigh temperature (UHT) skimmed milk spiked with AFM1, the three selected LAB strains showed no significant differences in removing AFM1 at 37°C, and only B. lactis had greater ability to remove AFM1 at 4°C. Results demonstrated that AFM1 removal by LAB has a potential application to reduce toxin concentrations until safe levels in milk. Springer Science+Business Media, LLC, 2012 Aflatoxin M1 nationallicence Binding nationallicence Lactic acid bacteria nationallicence Decontamination nationallicence UHT milk nationallicence Bovo Fernanda Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias—Norte, 225, CEP 13635-900, Pirassununga, Sao Paulo, Brazil aut Corassin Carlos Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias—Norte, 225, CEP 13635-900, Pirassununga, Sao Paulo, Brazil aut Rosim Roice Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias—Norte, 225, CEP 13635-900, Pirassununga, Sao Paulo, Brazil aut de Oliveira Carlos Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias—Norte, 225, CEP 13635-900, Pirassununga, Sao Paulo, Brazil aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 2230-2234 1935-5130 6:8<2230 2013 6 11947 https://doi.org/10.1007/s11947-011-0770-9 text/html Onlinezugriff via DOI 1 brief-communication jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0770-9 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Bovo Fernanda Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias—Norte, 225, CEP 13635-900, Pirassununga, Sao Paulo, Brazil aut NATIONALLICENCE 700 1- Corassin Carlos Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias—Norte, 225, CEP 13635-900, Pirassununga, Sao Paulo, Brazil aut NATIONALLICENCE 700 1- Rosim Roice Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias—Norte, 225, CEP 13635-900, Pirassununga, Sao Paulo, Brazil aut NATIONALLICENCE 700 1- de Oliveira Carlos Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias—Norte, 225, CEP 13635-900, Pirassununga, Sao Paulo, Brazil aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 2230-2234 1935-5130 6:8<2230 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer