Journal of North Khorasan

Abstract Background & Objectives: Aflatoxins are major group of mycotoxins which are mainly produced by some mould strains of Aspergillus Flavus, Aspergillus Parasiticus and Aspergillus Nomius. Aflatoxin M1(AFM1) is a hydroxylated metabolite of aflatoxin B1 that it can be found in milk and milk products. Cancer of liver is the most toxicogenic effects of aflatoxins. The presence of AFM1 contamination in milk and other dairy products are caused to serious health concerns as if today's it has investigated by many of experts and public health researchers. Recent studies have presented that microbial methods are one of the most effective ways for removing AFM1. Whereas some of probiotics as viable micro organism have shown the aflatoxins reduction, so the aim of this study is detoxification of Lactobacillus casei in yoghurt for making new probiotic yoghurt with detoxification properties. Materials & Methods: Milk contaminated artificially with aflatoxin M1 (AFM1) at levels of 0.05, 0.1, 0.5, and 0.75 (ppb). Then starter Yc-280 & Lb.casei-431 were added and incubated at 42°C. In next step the cold yoghurt was centrifuged and the amount of aflatoxin M1 residue in the supernatant was measured by ELISA method. Finally, the results were analyzed with the SPSS 16. Results: The analysis of yoghurts during manufacturing with starter &Lb.casei-431 showed that the mean percentage of absorbance was 94.15%. Conclusion: This study showed that all tested yoghurts had significant differences (P < 0.05) in reducing the levels of aflatoxin M1. The effect of probiotic strain of Lb.casei-431 is a safe method that it can be used for detoxification without losing nutritional value.