Aflatoxin B1 and ochratoxin A reduction by Lactobacillus spp. during bread making

Area of Science:

• Food Science
• Microbiology
• Analytical Chemistry

Background:

• Aflatoxin B1 (AFB1) and ochratoxin A (OTA) are prevalent mycotoxins in bread and bakery products.
• Lactic acid bacteria (LABs) offer a promising biological detoxification method for mycotoxins.

Purpose of the Study:

• To evaluate the efficacy of Lactobacillus strains from goat milk whey in reducing AFB1 and OTA during bread making.
• To identify the most effective LAB strains for mycotoxin reduction in bakery products.

Main Methods:

• Twelve Lactobacillus strains were screened for their mycotoxin reduction potential in MRS broth.
• The most effective strains were lyophilized and incorporated into bread formulations.
• Mycotoxin levels were quantified using high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry.

Main Results:

• Seven LAB strains reduced AFB1 (11-35%) and all LAB strains reduced OTA (12-40%) in broth, with Lactobacillus plantarum B3 and Lactobacillus paracasei B10 being most effective.
• These two strains, when lyophilized and added to bread dough, reduced AFB1 by up to 27% and OTA by up to 32%.
• In baked bread, AFB1 reduction reached up to 55% and OTA up to 34%.

Conclusions:

• Selected Lactobacillus strains significantly reduce AFB1 and OTA during bread fermentation and baking.
• These findings highlight a potential biocontrol strategy for mycotoxin detoxification in bread and bakery products.