Aflatoxin B₁ (AFB₁) is a hazardous component that can seriously threaten the public health. Terxine is a component used in traditional soup and found in the western mountainous regions of Iran. Several microorganisms have been reported to bind or degrade aflatoxins (AFs) in foods and feeds. This research aimed to investigate the effect of Terxine fermentation by Lactobacillus plantarum strains AF1 and LU5 on AFB₁. Fermentation was carried out, and pH, lactic acid and AFB₁ amount and microbial count were further determined. In addition, the kinetic experimental data of AFB₁ by L. plantarum AF1 and LU5 (obtained at 37°C) were fitted to the zero-order, first-order and parabolic diffusion models. According to the coefficient of determination (R²) and root mean square of errors (RMSE), the zero-order model best described AF degradation. The growth of Lactobacillus strains was increased by the rise in the fermentation time; in this regard, the number of L. plantarum AF₁ increased from 4.2 to 5.1 log cfu/g and that of L. plantarum LU₅ increased from 4.1 to 5.2 log cfu/g in the first 8 h, reaching 7.2 and 7.4 log cfu/g in the next 8 h, respectively. The results also showed that the amount of lactic acid increased whereas the pH value decreased during the 24 h fermentation. Both microorganisms reduced the amount of AFB₁ while L. plantarum AF₁ was more effective. Therefore, L. plantarum strains AF₁ and LU₅ can be effectively used to reduce AFB₁ in fermented foods.

中文翻译：

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Terxine（一种谷类食品）中乳酸菌对黄曲霉毒素解毒潜力的动力学分析

黄曲霉毒素B ₁ (AFB ₁ ) 是一种可严重威胁公众健康的危险成分。Terxine 是用于传统汤的成分，发现于伊朗西部山区。据报道，有几种微生物可以结合或降解食品和饲料中的黄曲霉毒素 (AFs)。本研究旨在研究植物乳杆菌 AF1和LU5菌株对特克辛发酵 对AFB _{1 的影响}。进行发酵，并进一步测定pH、乳酸和AFB ₁量和微生物计数。此外，AFB的动力学实验数据₁由植物乳杆菌 AF1 和 LU5（在 37°C 下获得）被拟合到零阶、一阶和抛物线扩散模型。根据决定系数 (R ² ) 和均方根误差 (RMSE)，零阶模型最能描述 AF 退化。随着发酵时间的增加，乳酸菌菌株的生长增加；在这方面，植物乳杆菌AF _{1 的}数量从 4.2 增加到 5.1 log cfu/g 和植物乳杆菌LU _{5 的数量}从前 8 小时的 4.1 log cfu/g 增加到 5.2 log cfu/g，在接下来的 8 小时分别达到 7.2 和 7.4 log cfu/g。结果还表明，在 24 小时发酵过程中，乳酸量增加，而 pH 值降低。两种微生物都减少了 AFB ₁的量，而植物乳杆菌AF ₁更有效。因此，植物乳杆菌 菌株AF ₁和LU ₅可有效用于降低发酵食品中的AFB ₁。