Esam Raghda Mohamed, Hafez Ragaa Shehata, Khafaga Nagwa Ibrahim Mohamed, Ahmed Lamiaa Ibrahim, Soliman Tarek Nour, Fahim Karima Mogahed
Department of Food Hygiene, Animal Health Research Institute, Giza, Egypt.
Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt.
Int J Food Microbiol. 2025 May 16;436:111205. doi: 10.1016/j.ijfoodmicro.2025.111205. Epub 2025 Apr 11.
Aflatoxin M (AFM) is a significant public health hazard threatening dairy food safety and the dairy industry. Therefore, the present study evaluated the effectiveness of five probiotic (viable) and parabiotic (non-viable: heat and acid-treated) strains (Bifidobacterium bifidum, Lactobacillus acidophilus, Bacillus subtilis, Lactiplantibacillus plantarum, and Saccharomyces cerevisiae) in reducing AFM in yoghurt over two weeks. It also explored the ability of the micro-encapsulated L. acidophilus and the viable and non-viable new bacterial/yeast combinations (L. acidophilus- B. bifidum- S. cerevisiae) as promising and new strategies to eliminate and control AFM in the dairy plant. All the studied strains reduced AFM efficiently in pro and parabiotic yoghurt compared to the control yoghurt (without fortification) (P < 0.05), with the highest efficacy in L. acidophilus. Furthermore, the bacterial/yeast combination scored a better AFM reduction percentage than the single treatments, with a binding percentage of 90 % in acid-treated co-culture. However, the innovative application of the encapsulated L. acidophilus with chitosan-CaCl-alginate (Alg/CaCl/CH) and chitosan‑sodium tripolyphosphate (CH/TPP) was considered the best treatment as they achieved fast and significant AFM reduction percentages of 68 and 81 %, respectively, from the first day of storage. In conclusion, these findings provided a safe and effective solution for AFM control in the dairy industry. Additionally, the effective reduction percentages obtained by parabiotics open the door for extensive application in non-fermented dairy foods.
黄曲霉毒素M（AFM）是一种严重威胁乳制品食品安全和乳制品行业的公共卫生危害。因此，本研究评估了五种益生菌（活菌）和共生菌（非活菌：经加热和酸处理）菌株（两歧双歧杆菌、嗜酸乳杆菌、枯草芽孢杆菌、植物乳杆菌和酿酒酵母）在两周内降低酸奶中AFM的效果。研究还探索了微囊化嗜酸乳杆菌以及活菌和非活菌新细菌/酵母组合（嗜酸乳杆菌-两歧双歧杆菌-酿酒酵母）作为消除和控制乳制品厂中AFM的有前景的新策略的能力。与对照酸奶（未强化）相比，所有研究菌株在益生菌和共生菌酸奶中均能有效降低AFM（P < 0.05），其中嗜酸乳杆菌的效果最佳。此外，细菌/酵母组合的AFM降低百分比高于单一处理，酸处理共培养中的结合百分比为90%。然而，用壳聚糖-氯化钙-海藻酸盐（Alg/CaCl/CH）和壳聚糖-三聚磷酸钠（CH/TPP）包封嗜酸乳杆菌的创新应用被认为是最佳处理，因为从储存第一天起，它们分别实现了68%和81%的快速且显著的AFM降低百分比。总之，这些发现为乳制品行业控制AFM提供了一种安全有效的解决方案。此外，共生菌获得的有效降低百分比为其在非发酵乳制品中的广泛应用打开了大门。
