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EFFECT OF SOME PROBIOTIC BACTERIA ON THE REDUCTION OF AFLATOXIN B1 PRODUCTION IN STORED ARABICA COFFEE BEANS

F. Radu, S. Popescu, L. Rotariu, A. Cozma, M. Butnariu
Wednesday 19 December 2018 by Libadmin2018

ABSTRACT

Aflatoxin B1 (AFB1) contamination of coffee beans continues to be a serious issue regarding livestock productivity and human health. AFB1 (secondary metabolites produced by a larger number of Aspergillus spp.) is classified as a Group I carcinogen by the International Agency for Research on Cancer due to the considerable risk to human and animal health. Therefore, monitoring of this toxin by using probiotics during storage became a challenge due to the demand for reduced use of chemical preservatives by consumers. The FAO/WHO defines probiotics as “live microorganisms which when administered in adequate amounts confer a health benefit on the host.” They usually belong to the genus Bifidobacterium and Lactobacillus. Principal characteristic of the probiotics is the antagonistic activity against food pathogen agents. This study evaluated the antagonistic effect of Bifidobacterium BB-12® and Lactobacillus acidophilus DSM 20242 against spore production by Aspergillus flavus DSM1959 as well as aflatoxin inhibiting ability in Arabica green coffee beans during two month storage. Green coffee beans (Coffea arabica L.) samples were collected from a local commercial store. Probiotic suspensions alone or in combinations were tested by sprinkling on the beans followed by aerobically incubation at 30°C for 11 days. Quantification of the AFB1 production was determined by an immunoenzymatic method (ELISA). Both live and inactivated forms significantly reduced A. flavus sporulation, but the best results were obtained with live cells. A decrease of the AFB1 production was observed for Bifidobacterium (8.24%) and Lactobacillus, respectively (23.70%). The mixture of the probiotic strains (1:2) reduced significantly aflatoxin production (59.39 %). These results suggest that probiotics can be use as an alternative treatment to prevent aflatoxin production in coffee beans.

Keywords: Aflatoxin B1, Bifidobacterium, Lactobacillus acidophilus, green coffee beans


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