In vitro detoxification of aflatoxin B1 and ochratoxin A by lactic acid bacteria isolated from Algerian fermented foods

Wheat occupies the first place in Algerian's diet. However, because of the risk of mycotoxin contamination, its consumption can cause serious health concern to Algerian population. This study aimed to determine the in vitro detoxification properties of lactic acid bacteria (LAB) strains toward aflatoxin B1 (AFB1) and ochratoxin A (OTA), the most prevalent mycotoxins in wheat and derived products in Algeria. Eleven LAB strains isolated from Algerian fermented foods were characterized and identified using API 50 CHL and 16S rDNA sequencing methods. In order to study the ability of LAB strains to remove AFB1 and OTA, viable and heat inactivated cells of two LAB strains (Lab-L4/al and Lab-L1) selected among the eleven isolated and identified ones, as well as of the reference strain Lactobacillus plantarum (LP) R1096 were incubated individually in Citrate Phosphate Buffer (CPB 0.1 M, pH 6 or 5) containing AFB1 and/or OTA at a concentration each of 40 ng/mL for 24 h at 25 degrees C. Free mycotoxin concentrations were analyzed by HPLC-FLD. The isolated LAB strains were identified as Lactococcus lactis ssp lactis 1, Lactococcus lactis ssp lactis 2 and Lactobacillus paracasei ssp paracasei using API 50 CHL kit, whereas with the molecular method, the strains were identified as Enterococcus faecium and Enterococcus durans. Both viable and nonviable cells of Lab-L4/al and Lab-L1, as well as LP R1096, were able to remove AFB1 and OTA, with efficiency varying between the strains and higher for AFB1 with nonviable cells (>50 %). Removal ability of viable Lab-L4/al and LP R1096 cells increased with a decrease in pH from 6 to 5, while pH had no effect on the amounts of mycotoxins removed by viable Lab-L1 cells. In conclusion, the tested LAB strains were able to reduce the amounts of AFB1 and OTA in vitro conditions. This result suggests that these LAB strains could be used as additives or formative agents to reduce mycotoxin levels in fermented wheat foods such as sourdough bread.