Creating novel approaches to mitigate aflatoxin risk in food and feed with lactic acid bacteria - fungal growth inhibition

C ti N l A h t Miti tCreating Novel Approaches to MitigateCreating Novel Approaches to Mitigate g pp gAflatoxin Risk in Food andAflatoxin Risk in Food andAflatoxin Risk in Food and F d ith L ti A id B t iFeed with Lactic Acid BacteriaFeed with Lactic Acid BacteriaFeed with Lactic Acid Bacteriaf l th i hibiti- fungal growth inhibition- fungal growth inhibition g g

Ahlberg Sara 1 Korhonen Hannu 2 Joutsjoki Vesa 2Ahlberg Sara 1, Korhonen Hannu 2, Joutsjoki Vesa 2Ahlberg Sara 1, Korhonen Hannu 2, Joutsjoki Vesa 21) ILRI N i bi K 2) MTT A if d R h Fi l d J ki i Fi l d1) ILRI, Nairobi, Kenya 2) MTT Agrifood Research Finland, Jokioinen, Finland) , , y ) g , ,

I t d tiIntroductionIntroductionAflatoxins produced by Aspergillus fungi areAflatoxins, produced by Aspergillus fungi, areAflatoxins, produced by Aspergillus fungi, areubiquitous toxins and they can present a severe healthubiquitous toxins and they can present a severe healthq y prisk to humans and animals if contaminated food andrisk to humans and animals if contaminated food andf d i d F i li i th il d thfeed is consumed Fungi live in the soil and on thefeed is consumed. Fungi live in the soil and on the

f f d i i lti tisurface of crops and are common in maize cultivationsurface of crops and are common in maize cultivationareas A novel biological method could reduce theareas. A novel biological method could reduce theareas. A novel biological method could reduce thehealth risks of aflatoxins through inhibiting fungalhealth risks of aflatoxins through inhibiting fungalg g g

th d th fl t i d tigrowth and thus aflatoxin productiongrowth and thus aflatoxin production.g pDemonstration of fermented milkDemonstration of fermented milk product preparation in Kajiadoproduct preparation in Kajiado

C ti th l th dCreating the novel methodCreating the novel methodgLactic acid bacteria (LAB) are commonly used inLactic acid bacteria (LAB) are commonly used inLactic acid bacteria (LAB) are commonly used infermented food prod ction the are also kno n to inhibitfermented food production; they are also known to inhibitfermented food production; they are also known to inhibitf l th F l th i hibiti b t i LABfungal growth Fungal growth inhibition by certain LABfungal growth. Fungal growth inhibition by certain LAB

f fstrains may be the result of competition for livingstrains may be the result of competition for livingy p gconditions between bacterial cells and fungi and/orconditions between bacterial cells and fungi and/orgproduction of antifungal compounds such as organicproduction of antifungal compounds such as organic S li l tiproduction of antifungal compounds such as organic

idSampling locations

acidsp g

acids.21 h h ld21 households21 households

Samples were collected from 4 locations of Kenya 21 samplesSamples were collected from 4 locations of Kenya, 21 samples p y ,covering 21 households 337 bacterial isolates werecovering 21 households. 337 bacterial isolates werecovering 21 households. 337 bacterial isolates werei b t d t t diff t t t Of th 170incubated at two different temperatures Of these 170incubated at two different temperatures. Of these, 170

h i i f H b l 4 7 d h d i fmet the set criteria of pH below 4 7 and had satisfactory 337met the set criteria of pH below 4.7 and had satisfactory 337 p ygrowth These isolates were stored and will be tested

33bacterialgrowth. These isolates were stored and will be tested bacterial g

against Aspergillus fungi isolatesagainst Aspergillus fungi. isolatesagainst Aspergillus fungi.

Testing for fungal growth 170Testing for fungal growth 170 Testing for fungal growth i hibiti i i isolatesinhibition is in progress isolates inhibition is in progress f ll d b i metfollowed by species met

it ifollowed by species

criteriaidentification of positive criteriaidentification of positive pLAB strains and testingLAB strains and testing gfor aflatoxin bindingfor aflatoxin bindingfor aflatoxin binding bilitabilityability.

Two bacterial isolates in Aspergillus inhibition testTwo bacterial isolates in Aspergillus inhibition test

www mtt fi/foodafricawww.mtt.fi/foodafrica16 June 2014 Helsinki Finland FoodAfrica midterm seminar www.mtt.fi/foodafrica16 June 2014, Helsinki, Finland. FoodAfrica midterm seminar