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.