In vitro detoxification of aflatoxin B1 and ochratoxin A by lactic acid bacteria isolated from Algerian fermented foods

Wheat occupies the first place in Algerian’s diet. However, because of risk mycotoxin contamination, its consumption can cause serious health concern to Algerian population. This study aimed determine vitro detoxification properties lactic acid bacteria (LAB) strains toward aflatoxin B1 (AFB1) and ochratoxin A (OTA), most prevalent mycotoxins wheat derived products Algeria. Eleven LAB isolated from fermented foods were characterized identified using API 50 CHL 16S rDNA sequencing methods. In order ability remove AFB1 OTA, viable heat inactivated cells two (Lab-L4/al Lab-L1) selected among eleven ones, as well reference strain Lactobacillus plantarum (LP) R1096 incubated individually Citrate Phosphate Buffer (CPB 0.1 M, pH 6 or 5) containing and/or OTA at a concentration each 40 ng/mL for 24 h 25 °C. Free concentrations analyzed by HPLC-FLD. The Lactococcus lactis ssp 1, 2 paracasei kit, whereas with molecular method, Enterococcus faecium durans. Both nonviable Lab-L4/al Lab-L1, LP R1096, able efficiency varying between higher (>50 %). Removal increased decrease 5, while had no effect on amounts removed Lab-L1 cells. conclusion, tested reduce conditions. result suggests that these could be used additives formative agents levels such sourdough bread.