ISSN: 0973-7510

E-ISSN: 2581-690X

Sanjay Pratap Singh, Kothandapani Sundar and Prathapkumar H. Shetty
Department of Food Science and Technology, Pondicherry University, Puducherry – 605014, India.
J. Pure Appl. Microbiol., 2016, 10 (1): 625-630
© The Author(s). 2016
Received: 26/09/2015 | Accepted: 06/11/2015 | Published: 31/03/2016

Aflatoxins are major contaminants of wide range of food commodities which are susceptible to infection by Aspergillus, include cereals, oilseeds, spices and tree nuts. In the present study sixty eight lactic acid bacterial (LAB) cultures were isolated from fermented foods including idli batter, pickle, and fermented porridge (koozhu) and were screened for their ability to bind Aflatoxin B1 (AFB1). HPLC were used to quantify the aflatoxin during binding studies. Out of the 68 isolates tested, 45 isolates exhibited their ability to bind AFB1 and 5 strains were able to bind more than 60% at 2 µg/ml concentration in Phosphate Buffer Saline (PBS) at pH 7. These five strains were Leuconostoc lactis (86.36%), Lactococcus lactis (78.7%), Bacillus subtilis (67.2%), Pediococcus pentosaceus (65.12%) and Weissella confusa (60.93%). This will help in the removal of AFB1 naturally from food and feed by using these strains as the starter culture for fermented food.


Aflatoxin B1; Aflatoxin binding; Fermented food; LAB.

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© The Author(s) 2016. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.