R. Khadivi - Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
V. Razavilar - Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
A. Anvar - Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
B. Akbari-adergani - Food and Drug Laboratory Research Center, Food and Drug Organization, Ministry of Health and Medical Education, Tehran, Iran

There is a growing concern regarding the recurrent observation of aflatoxins (AFs) in the milk of lactating animals. Regarding this, the present study was conducted to assess the aflatoxin M۱ (AFM۱)-binding ability of three species, namely Lactobacillus rhamnosus, L. plantarum, and Saccharomyces boulardii, inAFM۱-contaminatedmilk. The mentioned species were administeredatthe concentrations of۱۰۷ and ۱۰۹ CFU/mLto skimmed milk contaminated with ۰.۵ and ۰.۷۵ ng/mL AFM۱ within the incubation times of ۳۰ and ۹۰ min at ۴°C and ۳۷°C. Lactobacillus rhamnosus was found to have the best binding ability at the concentrations of ۱۰۷ and ۱۰۹ (CFU/ml), rendering ۸۲% and ۹۰% removal in the milk samples with ۰.۵ and ۰.۷۵ ng/ml AFM۱, respectively. Accordingly, this value at ۱۰۷ and ۱۰۹ CFU/ml of L. plantarum was obtained ۸۹% and ۸۲% with ۰.۷۵ ng/ml of AFM۱, respectively. For S. boulardii at ۱۰۷ and ۱۰۹ CFU/ml, the rates were respectively estimated at ۷۵% and ۹۰% with ۰.۷۵ ng/ml of AFM۱. The best AFM۱-binding levels for L. rhamnosus, L. plantarum, and S. boulardii were ۹۱.۸۲±۱۰.۹%, ۸۹.۳۳±۰.۵۸%, and ۹۳.۲۰±۱۰.۹, respectively, at the concentrations of ۱×۱۰۹, ۱×۱۰۷, and ۱×۱۰۷ CFU/ml at ۳۷, ۴, and ۳۷°C, respectively. In this study, the maximum AFM۱ binding (۱۰۰.۰±۰.۵۸) occurred while a combination of the aforementioned probiotics was employed at a concentration of ۱×۱۰۷ CFU/ml at ۳۷°C with ۰.۵ ng/ml AFM۱, followed by the combination of L. rhamnosus and L. plantarum (۹۵.۸۶±۱۰.۹) at a concentration of ۱×۱۰۹ CFU/ml at the same temperature with ۰.۷۵ ng/ml AFM۱. It was concluded that the use of S. boulardii in combination with Lactobacillus rhamnosus and L. plantarum, which bind AFM۱ in milk, can decrease the risk of AFM۱ in dairy products.

AFM۱, Milk, decontamination, Saccharomyces boulardii, lactobacillus rhamnosus, Lactobacillus plantarum