Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.
Creating Novel Approaches to 
Mitigate Aflatoxin Risk in Food and 
Feed with Lactic Acid Bacteria 
‐ mold growth inhibitio...
Upcoming SlideShare
Loading in …5
×

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

655 views

Published on

Poster by Sara H. Ahlberg, Vesa Joutsjoki and Hannu J. Korhonen presented at the 6th All Africa Conference on Animal Agriculture, Nairobi, Kenya 27-30 October 2014.

Published in: Technology
  • Be the first to comment

  • Be the first to like this

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

  1. 1. Creating Novel Approaches to Mitigate Aflatoxin Risk in Food and Feed with Lactic Acid Bacteria ‐ mold growth inhibition and aflatoxin binding Sara H Ahlberg12, Vesa Joutsjoki1 and Hannu J Korhonen1 1 MTT Agrifood Research Finland, 31600 Jokioinen Finland 2 ILRI International Livestock Research Institute, P.O.Box 30709‐00100 Nairobi, Kenya LAB can provide a potential to mitigate the aflatoxin induced health risks by binding and inhibiting mold growth A LAB based biocontrol method seems to present a promising approach for aflatoxin control. Especially, strains of the genus Lactobacillus have been relatively well studied and, according to published research reports, provide noticeable potential to mitigate aflatoxin risks through inhibition of fungal growth and binding of aflatoxin contaminants in food and feed matrices. Bacteria strains 170 LAB strains of bacteria have been isolated from 21 different indigenous fermented dairy and cereal products prepared locally in different parts of Kenya. Pictures Research Aflatoxin binding is a reversible reaction, and occurs on bacterial surface and involves interaction with carbohydrates, peptidoglycan and to some extent protein structures. Reduced mold growth and aflatoxin production may be caused by competition between bacterial cells and fungi over living conditions. Most likely, binding of aflatoxins depends on environmental conditions and is strain‐specific. Especially, strains of the genus Lactobacillus have been relatively well studied and, according to published research reports, provide noticeable potential to mitigate aflatoxin risks through inhibition of fungal growth and binding of aflatoxin contaminants in food and feed matrices. Expected results • Find local Kenyan strain which can effectively bind aflatoxins and inhibit mold growth • Use this/these strains in the human diet and animal feed to reduce the aflatoxin induced health risks Sara Ahlberg s.ahlberg@cgiar.org ● Box 30709 Nairobi Kenya Nairobi, Kenya ● ilri.org FoodAfrica project is funded by Ministry for Foreign Affairs, Finland 100 90 80 70 60 50 40 30 20 10 This document is licensed for use under a Creative Commons Attribution –Non commercial‐Share Alike 3.0 Unported License June 2012 Nairobi October 2014 Problem Aflatoxins are produced by Aspergillus flavus fungi in favorable conditions. Heat and humid environmental conditions promote the fungal growth and toxin production. This rotten maize is considered not suitable for human consumption but is often fed to farm animals. Aflatoxin B metabolites into aflatoxin M in lactating animals, including humans. Aflatoxins have severe health effects. 21 households 21 samples 337 bacterial isolates 170 isolates met criteria 0 Lb. rhamnosus GG ATCC 53013 28 Lb. rhamnosus GG ATCC 53013 28 Lb. rhamnosus GG ATCC 53013 28 Lb. rhamnosus GG ATCC 53013 28 Lb. rhamnosus GG ATCC 53013 28 Lb. rhamnosus GG ATCC 53013 28 Lb. rhamnosus GG ATCC 53013 28 Lb. rhamnosus GG ATCC 53013 28 Lb. rhamnosus LC-705 28 Lb. rhamnosus LC-705 28 Lb. rhamnosus LC-705 28 Lb. rhamnosus LC-705 28 Lb. rhamnosus LC-705 28 Lb. rhamnosus LC-705 28 Lb. rhamnosus LC-705 28 Lb. rhamnosus LC-705 28 Aflatoxin M1 binding % Red = killed bacteria cells Blue = dairy matrix * = variation in conditions (e.g. pH, temperature,

×