Novel utilization of micro-encapsulated Lactobacillus acidophilus and bacterial /yeast combination enhanced the AFM reduction in spiked yoghurt.

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.