Effect of Lactic Acid Bacteria Strains on the Growth and Aflatoxin Production Potential of , and Their Ability to Bind Aflatoxin B, Ochratoxin A, and Zearalenone .

The increased consumption of plant-based foods has intensified the concern related to mycotoxin intoxication. This study aimed to investigate the effect of selected lactic acid bacteria (LAB) strains on the growth of NRRL 2999 and its production of aflatoxin (AF). The ability of the heat-killed (100°C for 1 h) LAB strains to bind aflatoxin M (AFM) in milk and aflatoxin B (AFB), ochratoxin A (OTA), and zearalenone (ZEN) in potassium phosphate buffer (PPB) was also evaluated . Ten LAB strains were tested individually, by inoculating them simultaneously with the fungus or after incubation of the fungus for 24 or 48 h at 25°C. Double layer yeast extract sucrose (YES) agar, de Man Rogosa and Sharpe (MRS) agar, and YES broth were incubated for 7 days at 25°C to follow the development of the fungus. spp. 3QB398 and 2QB422 strains were able to delay the growth of in YES broth, even when these strains were inoculated 24 h after the fungus. The inhibitory effect of these LAB strains was confirmed by the reduction of fungus colony size, suggesting dominance of LAB by competition (a Lotka-Voltera effect). The production of AFB by was inhibited when the fungus was inoculated simultaneously with 3QB361 or 3QB350. No AFB was found when spp. 2QB383 was present, even when the LAB was inoculated 48 h after the fungus. In binding studies, seven inactivated LAB strains were able to promote a reduction of at least 50% the level of AFB, OTA, and ZEN. This reduction varied depending on the pH of the PPB. In milk, however, only two inactivated LAB strains were able to reduce AFM, with a reduction of 33 and 45% for spp. 3QB398 ( spp.) and 2QB422, respectively. Nevertheless, these results clearly indicate the potential of using LAB for mycotoxin reduction.