The Effect of Lactobacillus Strains on Aflatoxin M۱ Residues in Dairy Products: A Systematic Review

Background: Aflatoxin M۱ or milk toxin has been detected in many parts of the world both in raw milk and dairy products. It has been shown that the lactic acid bacteria especially Lactobacillus spp. reduce aflatoxin M۱ levels in dairy products.Methods: We performed a systematic review to evaluate the effects of Lactobacillus strains on aflatoxin M۱ residues. So a systematic literature search by using certain keywords was carried out in three bibliographic databases on aflatoxin M۱ binding ability of Lactobacillus species in milk and dairy products. After the initial screening of the titles and abstracts, the related articles to our work were retrieved and the full text of the studies, which probably included the required data were obtained. The eligible articles were selected based on the inclusion criteria mentioned in the methodology.Results: In general, Lactobacillus spp. was shown to have a potential application to decrease the aflatoxin M۱ levels in milk and dairy products from less than ۱۰% to up to ۹۹%. Also, this systematic review revealed that the reducing effect of Lactobacillus spp. on aflatoxin M۱ residues was dependent on several factors including fermentation, incubation and storage time, bacterial population, type and viability of bacteria, and concentration of aflatoxin.Conclusion: Application of Lactobacillus strains in production of the dairy products from contaminated milk can be a very effective way to reduce aflatoxin M۱ level in these products.

Keywords:

Lactobacillus , Aflatoxin M۱ , Dairy products , Milk