This document discusses research into using lactic acid bacteria (LAB) to mitigate the health risks of aflatoxins in food and animal feed. 170 LAB strains were isolated from Kenyan dairy and cereal products and are being tested for their ability to inhibit mold growth and bind aflatoxins. The research aims to find local Kenyan LAB strains that can effectively bind aflatoxins and inhibit mold growth in order to reduce aflatoxin-induced health risks when used in human diets and animal feed.

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
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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,