<i>In vitro</i> strain specific reducing of aflatoxin B1 by probiotic bacteria: a systematic review and meta-analysis
Alireza Emadi, Majid Eslami, Bahman Yousefi, Anna Abdolshahi
Abstract
This systematic review and meta-analysis aimed to investigate the capacity of probiotic bacteria for reducing of aflatoxin B1 as a food hazard. The results indicated that probiotic bacteria significantly decreased aflatoxin B1 by 45.99% (CI: 42.08%, 49.91%) also The rank order of binding subgroups were Lactobacillus 47.96% (CI: 43.51%, 52.40%), Bifidobacterium 43.95% (CI: 34.96%, 53.65%; I2 = 99.8%), Pediococcus 41.61% (CI: 31.49%, 51.74%; I2 = 99.3%), Lactococcus 33.56% (CI: 19.19%, 47.94%; I2 = 99.5%) and Enterococcus 27.14% (CI: 20.70%, 33.58%, I2 = 96.9%,). Probiotic bacteria could be recommended as a biological tool for decreasing aflatoxin B1 in different safety approaches.
Topics & Concepts
ProbioticAflatoxinBifidobacteriumLactococcusBacteriaMicrobiologyFood scienceLactobacillusBiologyPediococcusLactococcus lactisLactic acidFermentationGeneticsMycotoxins in Agriculture and FoodProbiotics and Fermented FoodsWheat and Barley Genetics and Pathology