Fate of aflatoxin B-1 in fermented dairy products.

Polyacrylamide gel electropheresis and thin layer chromatography (TLC) were applied to detect the fate of aflatoxin B-1 in milk fermented with an active culture of Streptococcus lactis (ATCC-11454). TLC analysis revealed the formation of two fluorescent metabolites (B2a and R0) in fermented milk. Electropheretic analysis of both casein and whey protein showed fluorescent bands in the region of Kappa-casien and immunoglobulin which are glycoproteins in nature. The transformation of B-1 to the nontoxic metabolite B2a and the less toxic compound aflatoxicol (R0) reflects the preference for fermented dairy products in consumption in order to reduce chances of toxicity.