Potential of lactic acid fermentation in reducing aflatoxin b1 and fumonisin b1 in tanzanian maize-based complementary gruel.

摘要

Aflatoxin B1 (AFB1) and fumonisin B1 (FB1) are the most carcinogenic and heat-stable mycotoxins and they are harmful to both humans and animals. This study investigated the effect of fermentation on AFB1 and FB1 reduction in maize-based gruel fermented at 30°C for up to 24 h using four monocultures (Lactobacillus plantarum, Pediococcus pentosaceus, Lactobacillus casei and Lactobacillus fermentum) and two co-cultures (one composed of Enterococcus faecium, Lactobacillus plantarum and Lactobacillus buchneri (AS), and the other consisting of Enterococcus faecium, Lactobacillus plantarum and Lactobacillus lactis (SR3.54) (MC)) of lactic acid bacteria (LAB), natural fermentation and back-slopping. Generally, the bacteria increased by two log units and the acidity (expressed as lactic acid) ranged from 3.30 to 3.95 *100microg/mL after 24 h of fermentation. Back-slopping and natural fermentation removed 68 and 56% of AFB1 and 30 and 20% of FB1, respectively after 24 h. Lactobacillus strains removed between 45 - 55% of AFB1 and 14 - 27%, of FB1. Co- culture of (AS) was superior at removing both AFB1 (68% ) and FB1( 27%) than co-culture of (MC) which only removed 54% of AFB1 and 17% of FB1 respectively. Comparatively, back-slopping was the most convenient, economical and effective method for detoxification of mycotoxins in fermented gruel.