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Information Journal Paper

Title

Removal of aflatoxin M1 from the reconstituted milk by adding three probiotics Lactobacillus rhamnosus, L. plantarum, and Saccharomyces boulardii using the quantification of HPLC method

Pages

  12-24

Abstract

 The current study aimed to remove Aflatoxin (0. 5 and 0. 75 ng/mL) from the reconstituted Milk by adding three probiotics, Lactobacillus rhamnosus, L. plantarum, and Saccharomyces boulardii, at the cell concentration of 107 and 109 CFU/mL at 4° C and 37° C within 30 and 90 minutes. The highest activity of Lactobacillus rhamnosus in removing Aflatoxin M1 was observed in the cell concentration of 107 CFU/mL and 0. 75 ng/mL toxin concentration at 37° C (Figure 1) after 90 minutes exposure (64. 31% ± 3. 79%) and had no significant difference with the optimum value at 30 minutes exposure (63. 86% ± 5. 00%) (P >0. 05). Regardless of Aflatoxin M1 and probiotics concentrations, the highest mean marginal estimation of Aflatoxin M1 removal from the Milk at 4° C in the early minutes belonged to L. plantarum, which gradually became identical for all the three probiotics until 90 min. The potential of S. boulardii in removing Aflatoxin M1 from the Milk (96. 88% ± 3. 79%) gradually increased within the initial minutes (90 minutes) with increasing the concentration of Aflatoxin M1 (0. 75 ng/mL) and the yeast by 109 CFU/mL at 37° C; binding affinity also decreased with decreasing the temperature. The current study results indicated that 107 CFU/mL of S. boulardii can efficiently remove Aflatoxin M1 from Milk.

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    APA: Copy

    Khadivi Boroujeni, R., RAZAVILAR, V., ANVAR, S.A.A., & AKBARI ADERGANI, B.. (2022). Removal of aflatoxin M1 from the reconstituted milk by adding three probiotics Lactobacillus rhamnosus, L. plantarum, and Saccharomyces boulardii using the quantification of HPLC method. JOURNAL OF FOOD MICROBIOLOGY, 8(4 ), 12-24. SID. https://sid.ir/paper/412247/en

    Vancouver: Copy

    Khadivi Boroujeni R., RAZAVILAR V., ANVAR S.A.A., AKBARI ADERGANI B.. Removal of aflatoxin M1 from the reconstituted milk by adding three probiotics Lactobacillus rhamnosus, L. plantarum, and Saccharomyces boulardii using the quantification of HPLC method. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2022;8(4 ):12-24. Available from: https://sid.ir/paper/412247/en

    IEEE: Copy

    R. Khadivi Boroujeni, V. RAZAVILAR, S.A.A. ANVAR, and B. AKBARI ADERGANI, “Removal of aflatoxin M1 from the reconstituted milk by adding three probiotics Lactobacillus rhamnosus, L. plantarum, and Saccharomyces boulardii using the quantification of HPLC method,” JOURNAL OF FOOD MICROBIOLOGY, vol. 8, no. 4 , pp. 12–24, 2022, [Online]. Available: https://sid.ir/paper/412247/en

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