Milk |
0.08-0
|
100 |
40 |
Saccharomyces cerevisiae immobilizated with perlite 108 CFU/mL |
Foroughi et al. (2019)Foroughi, M., Sarabi Jamab, M., Keramat, J., & Najaf Najafi, M. (2019). The use of Saccharomyces cerevisiae immobilized on activated alumina, and alumina silicate beads for the reduction of Aflatoxin M1 in vitro. Journal of Food Processing and Preservation, 43(2), 1-7. http://dx.doi.org/10.1111/jfpp.13876. http://dx.doi.org/10.1111/jfpp.13876...
|
0.23-0.0431
|
81.3 |
80 |
Skim Milk |
150-121.81
|
18.8 |
960 |
Lactobacillus rhamnosus 1010 CFU/mL |
Abdallah et al. (2018)Abdallah, M. F., Ameye, M., Saeger, D. S., Audenaert, K., & Haesaert, G. (2018). Biological control of mycotoxigenic fungi and their toxins : an update for the pre-harvest approach. In Njobeh, P.B., & Stepman, F. (Eds.), Fungi and mycotoxins - their occurrence, impact and health and economy. London: INTECHOPEN. https://doi.org/10.5772/intechopen.76342. https://doi.org/10.5772/intechopen.76342...
|
150-110.11
|
26.6 |
Lactobacillus rhamnosus heat-treated 1010 CFU/mL |
Skim milk |
50-9.721
|
80.5 |
720 |
Pool of microorganisms heat-treated 109 CFU/mL |
Abdelmotilib et al. (2018)Abdelmotilib, N., Hamad, G., Elderea, H., Salem, E., & Sohaimy, S. (2018). Aflatoxin M1 reduction in milk by a novel combination of probiotic bacterial and yeast strains. European Journal of Nutrition & Food Safety, 8(2), 83-99. http://dx.doi.org/10.9734/EJNFS/2018/39486. http://dx.doi.org/10.9734/EJNFS/2018/394...
|
50-6.681
|
86.6 |
1440 |
50-5.701
|
88.6 |
2880 |
50-4.561
|
90.9 |
4320 |
Milk |
0.05-0.0028
|
94.5 |
120 |
Lactobacillus plantarum heat-treated 108 CFU/mL |
Kuharić et al. (2018)Kuharić, Ž., Jakopović, Ž., Čanak, I., Frece, J., Bošnir, J., Pavlek, Ž., Ivešić, M., & Markov, K. (2018). Removing aflatoxin M1 from milk with native lactic acid bacteria, centrifugation and filtration. Archives of Industrial Hygiene and Toxicology, 69(4), 334-339. http://dx.doi.org/10.2478/aiht-2018-69-3160. PMid:30864375. http://dx.doi.org/10.2478/aiht-2018-69-3...
|
Milk |
0.05-01
|
100 |
60 |
Lactobacillus helveticcus 1010 CFU/mL |
Ismail et al. (2017)Ismail, A., Levin, R. E., Riaz, M., Akhtar, S., Gong, Y. Y., & Oliveira, C. A. F. (2017). Effect of different microbial concentrations on binding of aflatoxin M1 and stability testing. Food Control, 73, 492-496. http://dx.doi.org/10.1016/j.foodcont.2016.08.040. http://dx.doi.org/10.1016/j.foodcont.201...
|
Pool of microorganismsa
|
Saccharomyces cerevisiae 1010 CFU/mL |
0.01- 0.00081
|
92.0 |
Saccharomyces cerevisiae 1010 CFU/mL |
0.01-0.00131
|
87.0 |
Pool of microorganisms
|
Milk |
0.050-0.030 |
30.9 |
1440 |
Lactobacillus acidophillus 108 CFU/mL |
El-Kest et al. (2016)El-Kest, M. M., El-Hariri, M., Khafaga, N. I. W., & Refai, M. K. (2016). Studies on contamination of dairy products by Aflatoxin M1 and its control by probiotics. Journal of Global Bioscience, 4(1), 1294-1312.
|
0.050-0.010 |
78.3 |
2880 |
0.050-0.022 |
54.8 |
1440 |
Bifidobacterium lactis 108 CFU/mL |
0.050-0.019 |
62.5 |
2880 |
0.050-0.004 |
91.4 |
1440 |
Lactobacillus acidophillus and Bifidobacterium lactis 106 CFU/mL |
0.050-0.002 |
96.2 |
2880 |
Skim milk |
200-61.8 |
69.1 |
360 |
Lactobacillus plantarum 108 CFU/mL |
Abbès et al. (2013)Abbès, S., Salah-Abbès, J. B., Sharafi, H., Jebali, R., Noghabi, K. A., & Oueslati, R. (2013). Ability of Lactobacillus rhamnosus GAF01 to remove AFM1 in vitro and to counteract AFM1 immunotoxicity in vivo. Journal of Immunotoxicology, 10(3), 279-286. http://dx.doi.org/10.3109/1547691X.2012.718810. PMid:23030351. http://dx.doi.org/10.3109/1547691X.2012....
|
200-46.2 |
76.9 |
1440 |
200-28.2 |
85.9 |
360 |
Lactobacillus rhamnosus 108 CFU/mL |
200-9.8 |
95.1 |
1440 |
UHT skim milk |
0.5-0.0481
|
90.3 |
30 |
Saccharomyces cerevisiae heat-treated 109 CFU/mL |
Corassin et al. (2013)Corassin, C. H., Bovo, F., Rosim, R. E., & Oliveira, C. A. F. (2013). Efficiency of Saccharomyces cerevisiae and lactic acid bacteria strains to bind aflatoxin M1 in UHT skim milk. Food Control, 31(1), 80-83. http://dx.doi.org/10.1016/j.foodcont.2012.09.033. http://dx.doi.org/10.1016/j.foodcont.201...
|
0.5-0.0371
|
92.7 |
60 |
0.5-0.4431
|
11.5 |
30 |
Pool of lactic acid bacteriab heat-treated 1010 CFU/mL |
0.5-0.441 |
11.7 |
60 |
0.5-01
|
100 |
60 |
Saccharomyces cerevisiae and Pool of lactic acid bacteria 1010 CFU/mL |
Milk |
10-5.481
|
45.17 |
180 |
Bifidobacterium bifidum 109 CFU/mL |
Serrano-Niño et al. (2013)Serrano-Niño, J. C., Cavazos-Garduño, A., Hernandez-Mendoza, A., Applegate, B., Ferruzzi, M. G., San Martin-González, M. F., & García, H. S. (2013). Assessment of probiotic strains ability to reduce the bioaccessibility of aflatoxin M1 in artificially contaminated milk using an in vitro digestive model. Food Control, 31(1), 202-207. http://dx.doi.org/10.1016/j.foodcont.2012.09.023. http://dx.doi.org/10.1016/j.foodcont.201...
|
10-6.781
|
32.20 |
Lactobacillus johnsonii 109 CFU/mL |
10-7.351
|
26.50 |
Lactobacillus reuteri 109 CFU/mL |
10-7.551
|
24.54 |
Lactobacillus rhamnosus 1010 CFU/mL |
UHT skimmed milk |
0.5-0.31 |
37.75 |
15 |
Bifidobacterium lactis heat-treated 1010 CFU/mL |
Bovo et al. (2013)Bovo, F., Corassin, C. H., Rosim, R. E., & de Oliveira, C. A. F. (2013). Efficiency of Lactic Acid Bacteria Strains for Decontamination of Aflatoxin M1 in Phosphate Buffer Saline Solution and in Skimmed Milk. Food and Bioprocess Technology, 6(8), 2230-2234. http://dx.doi.org/10.1007/s11947-011-0770-9. http://dx.doi.org/10.1007/s11947-011-077...
|
0.5-0.33 |
32.24 |
Lactobacillus bulgaricus heat-treated 1010 CFU/mL |
0.5-0.37 |
24.46 |
Lactobacillus bulgaricus heat-treated 1010 CFU/mL |
Skim milk |
50-26.91
|
46.1 |
120 |
Lactobacillus bulgaricus 106 CFU/mL |
El Khoury et al. (2011)El Khoury, A., Atoui, A., & Yaghi, J. (2011). Analysis of aflatoxin M1 in milk and yogurt and AFM1 reduction by lactic acid bacteria used in Lebanese industry. Food Control, 22(10), 1695-1699. http://dx.doi.org/10.1016/j.foodcont.2011.04.001. http://dx.doi.org/10.1016/j.foodcont.201...
|
50-20.81
|
58.5 |
360 |
50-38.71
|
22.6 |
120 |
Streptococcus thermophilus 106 CFU/mL |
50-31.21
|
37.7 |
360 |