Creating novel approaches to mitigate aflatoxin risk in food and feed with lactic acid bacteria: Fungal growth inhibition
Aflatoxins, produced by Aspergillus fungi, are ubiquitous toxins and they can present a severe health risk to humans and animals if contaminated food and feed is consumed. Fungi live in the soil and on the surface of the crop and Aspergillus species are dominant in favorable conditions of mai...
| Main Authors: | , , |
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| Format: | Poster |
| Language: | Inglés |
| Published: |
International Livestock Research Institute
2014
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/42247 |
| _version_ | 1855533273116049408 |
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| author | Ahlberg, Sara H. Korhonen, H. Joutsjoki, V. |
| author_browse | Ahlberg, Sara H. Joutsjoki, V. Korhonen, H. |
| author_facet | Ahlberg, Sara H. Korhonen, H. Joutsjoki, V. |
| author_sort | Ahlberg, Sara H. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Aflatoxins, produced by Aspergillus fungi,
are ubiquitous toxins and they can present
a severe health risk to humans and
animals if contaminated food and feed
is consumed. Fungi live in the soil and
on the surface of the crop and Aspergillus
species are dominant in favorable conditions
of maize cultivation areas. A novel
biological method could reduce the health
risks of aflatoxins through inhibiting mold
growth and thus aflatoxin production. Lactic
acid bacteria (LAB) are commonly used
in fermented food production; they are
also known to inhibit mold growth. Mold
growth inhibition by certain LAB strains
may be caused by competition for living
conditions between bacterial cells and fungi
and/or production of antifungal compounds
such as organic acids. 200 LAB
strains of bacteria have been isolated from
21 different indigenous fermented dairy
and cereal products prepared locally in different
parts of Kenya. These strains are being
tested for their growth inhibition abilities
against aflatoxin producing Aspergillus
fungi in laboratory conditions. Later, these
same effective strains will be tested in various
food and feed matrices against Aspergillus
growth and then the ones with most
potential will be identified. Novel biological
methods can have a role in preventing
toxic effects of aflatoxins in food and feed.
Exploitation of LAB is a good option for
existing methods as LAB are generally recognized
as safe. |
| format | Poster |
| id | CGSpace42247 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2014 |
| publishDateRange | 2014 |
| publishDateSort | 2014 |
| publisher | International Livestock Research Institute |
| publisherStr | International Livestock Research Institute |
| record_format | dspace |
| spelling | CGSpace422472025-11-04T17:48:11Z Creating novel approaches to mitigate aflatoxin risk in food and feed with lactic acid bacteria: Fungal growth inhibition Ahlberg, Sara H. Korhonen, H. Joutsjoki, V. animal health health Aflatoxins, produced by Aspergillus fungi, are ubiquitous toxins and they can present a severe health risk to humans and animals if contaminated food and feed is consumed. Fungi live in the soil and on the surface of the crop and Aspergillus species are dominant in favorable conditions of maize cultivation areas. A novel biological method could reduce the health risks of aflatoxins through inhibiting mold growth and thus aflatoxin production. Lactic acid bacteria (LAB) are commonly used in fermented food production; they are also known to inhibit mold growth. Mold growth inhibition by certain LAB strains may be caused by competition for living conditions between bacterial cells and fungi and/or production of antifungal compounds such as organic acids. 200 LAB strains of bacteria have been isolated from 21 different indigenous fermented dairy and cereal products prepared locally in different parts of Kenya. These strains are being tested for their growth inhibition abilities against aflatoxin producing Aspergillus fungi in laboratory conditions. Later, these same effective strains will be tested in various food and feed matrices against Aspergillus growth and then the ones with most potential will be identified. Novel biological methods can have a role in preventing toxic effects of aflatoxins in food and feed. Exploitation of LAB is a good option for existing methods as LAB are generally recognized as safe. 2014-06-16 2014-09-08T10:20:37Z 2014-09-08T10:20:37Z Poster https://hdl.handle.net/10568/42247 en Open Access application/pdf International Livestock Research Institute Ahlberg, S., Korhonen, H. and Joutsjoki, V. 2014. Creating novel approaches to mitigate aflatoxin risk in food and feed with lactic acid bacteria: Fungal growth inhibition. Poster presented at the FoodAfrica Midterm Seminar, Helsinki, Finland, 16 June 2014. Nairobi, Kenya: ILRI. |
| spellingShingle | animal health health Ahlberg, Sara H. Korhonen, H. Joutsjoki, V. Creating novel approaches to mitigate aflatoxin risk in food and feed with lactic acid bacteria: Fungal growth inhibition |
| title | Creating novel approaches to mitigate aflatoxin risk in food and feed with lactic acid bacteria: Fungal growth inhibition |
| title_full | Creating novel approaches to mitigate aflatoxin risk in food and feed with lactic acid bacteria: Fungal growth inhibition |
| title_fullStr | Creating novel approaches to mitigate aflatoxin risk in food and feed with lactic acid bacteria: Fungal growth inhibition |
| title_full_unstemmed | Creating novel approaches to mitigate aflatoxin risk in food and feed with lactic acid bacteria: Fungal growth inhibition |
| title_short | Creating novel approaches to mitigate aflatoxin risk in food and feed with lactic acid bacteria: Fungal growth inhibition |
| title_sort | creating novel approaches to mitigate aflatoxin risk in food and feed with lactic acid bacteria fungal growth inhibition |
| topic | animal health health |
| url | https://hdl.handle.net/10568/42247 |
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