Synergistic effects of probiotic Bifidobacterium isolated from chicken's intestine in combination with polyvinylpyrrolidone on reduction of aflatoxin B.

Food contamination with aflatoxin is one of the most critical concerns of health professionals. One of the best ways to reduce aflatoxin content in food is probiotics. Therefore, this study was performed to isolate Bifidobacterium from the chick's intestine; evaluate its probiotic activities and its application with Polyvinylpyrrolidone (PVP) to reduce aflatoxin B (AFB ) in the medium were investigated. Samples were isolated from the chick's intestine, and Bifidobacterium was isolated and identified by biochemical and molecular methods. Next, the potential probiotic characterization was assessed. Afterwards, the effect of selected isolate and PVP on reducing AFB in the medium was studied using ELISA and HPLC. Biochemical and molecular evaluations indicated isolation of Bifidobacterium bifidum strain from chick's intestine. One of the B. bifidum strains was selected for the next steps, which showed potential probiotic characterization and the ability to reduce the concentration of AFB in the medium (50% reduction). When used in combination with PVP showed synergistic effects in reducing the concentration of AFB from the medium (up to 90%). In the conclusion, it was found that selected B. bifidum strains and PVP could have synergistic effects in reducing AFB toxin in a medium up to 90%.