Ability of a Lactobacillus rhamnosus strain cultured in milk whey based medium to bind aflatoxin B1

Autor(es)

Fernanda Bovo ^[1] ; Larissa Tuanny Franco ^[2] ; Roice Eliana Rosim ^[3] ; Carlos Augusto Fernandes de Oliveira ^[4]

Afiliação do(s) autor(es)

^[1] University of São Paulo. College of Animal Science and Food Engineering. Department of Food Engineering - Brasil

^[2] University of São Paulo. College of Animal Science and Food Engineering. Department of Food Engineering - Brasil

^[3] University of São Paulo. College of Animal Science and Food Engineering. Department of Food Engineering - Brasil

^[4] University of São Paulo. College of Animal Science and Food Engineering. Department of Food Engineering - Brasil

• Tipo de documento: Artigo Científico
• Fonte: FOOD SCIENCE AND TECHNOLOGY; v. 34, n. 3, p. 566-570, 2014-09-00.

Resumo

This study aimed to compare Lactobacillus rhamnosus growth in MRS (de Man, Rogosa and Sharpe) broth and a culture medium containing milk whey (MMW) and to evaluate aflatoxin B1 (AFB1) adsorption capacity by bacterial cells produced in both culture media. L. rhamnosus cells were cultivated in MRS broth and MMW (37 °C, 24 hours), and bacterial cell concentration was determined spectrophotometrically at 600 nm. AFB1 (1 µg/ml) adsorption assays were conducted using 1 x 10(10) non-viable L. rhamnosus cells (121 °C, 15 minutes) at pHs 3.0 and 6.0 and contact time of 60 minutes. AFB1 quantification was performed by High Performance Liquid Chromatography. Bacterial cell concentration in MMW was higher (9.84 log CFU/ml) than that in MRS broth (9.63 log CFU/ml). There were no significant differences between AFB1 binding results at the same pH value (3.0 or 6.0) for the cells cultivated in MRS broth (46.0% and 35.8%, respectively) and in MMW (43.7% and 25.8%, respectively), showing that MMW can adequately replace the MRS broth. Therefore, it can be concluded that the use of L. rhamnosus cells cultivated in MMW offers advantages such as reduction in large scale production costs, improvement of environmental sustainability, and being a practicable alternative for decontamination of food products susceptible to aflatoxin contamination. (AU)

• Processo FAPESP: 11/03410-0 - Efeitos da adição de bactéria ácido-lática e resíduo de fermentação alcoólica em rações sobre o desempenho de frangos de corte intoxicados com aflatoxina B1.
• Beneficiário: Fernanda Bovo Campagnollo
• Modalidade de apoio: Bolsas no Brasil - Doutorado