Influence of lactic ferments on Aflatoxin M1 in the industrial manufacture of the Algerian Leben

摘要

The physicochemical and microbiological analysis of two types of milk used for the industrial production of fermented milk such Leben give results in accordance with Algerian standards. These same characteristics reveal standards compliance for Leben. The amounts of AFM1 determined by competitive ELISA in both types of milk used for the manufacture of Leben remain higher than those of many countries that have established regulatory limits for this toxin in milk and dairy products, which range from 0, 05 μg/L for European countries to 0.5 μg/L in the USA. The AFM1 levels were comparable (p 0.05) for raw milk and the recombinant, and were respectively 115,471.10-3 ±1,096 and 119,057.10-3 ±0,821μg/L. From the sixth hour incubation, the Leben acidity based raw milk or recombined milk, entered into a free exponential phase from 18 ± 0.87 °D and 20 ± 1.32 ° D to 73 ± 1.51 °D and 78± 0.87°D after 18 hours of incubation corresponding to a decrease of 93.34% and 96.39% respectively. This reduction was highly significant from 06 hours of incubation for both types of milk (P 0.05). These AFM1 regressions were correlated with the activity of lactic acid bacteria and offer an alternative to direct highly contaminated milk to the manufacture of fermented products.