Evaluation of the efficiency of lactic acid bacteria and Saccharomyces cerevisiae in reducing the bioavailability of aflatoxin M1 in Minas frescal cheese

Abstract

The project aims to verify the occurrence of aflatoxin M1 in milk samples and 'Minas frescal' cheese from dairies (monitored by Brazilian agriculture ministry), which yield this dairy product with and without the addition of lactic acid bacteria. Additionally, the specific aim of the proposed study will be to evaluate the efficiency of lactic acid bacteria and Saccharomyces cerevisiae for use as food additive to reduce the bioavailability of aflatoxin M1 in Minas frescal cheese. Fresh Minas cheeses will be experimentally produced with aflatoxin M1 contaminated milk, and lactic acid bacteria and Saccharomyces cerevisiae will be added during the cheese production process for testing the bioavailability reduction. The efficiency of these microorganisms in reducing the bioavailability of aflatoxin M1 in Minas frescal cheese will be evaluated through the high-performance liquid chromatography (HPLC) and the possible effects on the shelf life will be evaluated through physical-chemical and microbiological analyses. The identification of the binding mechanism between lactic acid bacteria, Saccharomyces cerevisiae and aflatoxin M1 will be performed by usage of the scanning electron microscopy. Statistical analyzes will be performed in accordance with the procedures established in the SAS General Linear Model to observe significant differences. It is expected with the present study to determine the effect of the addition of these microorganisms on the shelf life of Minas frescal cheese, and to identify the binding mechanism associated with lactic acid bacteria, Saccharomyces cerevisiae and aflatoxin M1. (AU)