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Creating novel approaches to mitigate aflatoxin risk in food and feed with lactic acid bacteria - fungal growth inhibition

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Poster by Sara Ahlberg, Hannu Korhonen and Vesa Joutsjoki presented at the FoodAfrica midterm seminar, Helsinki, Finland, 16 June 2014.

Poster by Sara Ahlberg, Hannu Korhonen and Vesa Joutsjoki presented at the FoodAfrica midterm seminar, Helsinki, Finland, 16 June 2014.

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  • 1. Creating Novel Approaches to Mitigate Aflatoxin Risk in Food and Feed with Lactic Acid Bacteria - fungal growth inhibition Ahlberg Sara 1, Korhonen Hannu 2, Joutsjoki Vesa 2 1) ILRI, Nairobi, Kenya 2) MTT Agrifood Research Finland, Jokioinen, Finland Introduction Aflatoxins, produced by Aspergillus fungi, are ubiquitous toxins and they can present a severe health risk to humans and animals if contaminated food and feed is consumed. Fungi live in the soil and on the surface of crops and are common in maize cultivation areas. A novel biological method could reduce the health risks of aflatoxins through inhibiting fungal growth and thus aflatoxin production. Demonstration of fermented milk product preparation in Kajiado Creating the novel method Lactic acid bacteria (LAB) are commonly used in fermented food production; they are also known to inhibit fungal growth. Fungal growth inhibition by certain LAB strains may be the result of competition for living conditions between bacterial cells and fungi and/or production of antifungal compounds such as organic S li l ti id Sampling locations acids p g acids. 21 households Samples were collected from 4 locations of Kenya, 21 samples covering 21 households. 337 bacterial isolates were incubated at two different temperatures. Of these, 170 met the set criteria of pH below 4.7 and had satisfactory 337 33 growth These isolates were stored and will be tested growth. bacterial against Aspergillus fungi. isolates Testing for fungal growth 170 inhibition is in progress isolates followed by species met identification of positive criteria it i LAB strains and testing for aflatoxin binding ability. Two bacterial isolates in Aspergillus inhibition test www.mtt.fi/foodafrica 16 June 2014 Helsinki Finland FoodAfrica midterm seminar 2014, Helsinki, Finland.

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