Reduction of Ochratoxin A in Chicken Feed Using Probiotic

Institute of Fermentation Technology and Microbiology, Technical University of Lodz, Poland
Ann Agric Environ Med 2014;21(4):676–680
Mycotoxins present in fodders may evoke health problems of animals and people. The data published by FAO in 2001 show that 25% of raw materials are contaminated with mycotoxins, while their type and concentration are to a great extent dependable on the climatic zone. Biological detoxification of mycotoxins by the use of microorganisms is one of the well-known strategies for the management of mycotoxins in foods and feeds. The aim of this study was to determine the influence of spontaneous fermentation and that with the use of probiotic bacteria and yeast on ochratoxin A (OTA) concentration and the microbiota pattern during fermentation. The probiotic preparation is a natural product containing bacteria resistant to gastric juice and bile: [i]Lactobacillus paracasei [/i]LOCK 0920, [i]Lactobacillus brevis[/i] LOCK 0944, [i]Lactobacillus plantarum[/i] LOCK 0945, as well as live yeasts [i]Saccharomyces cerevisiae[/i] LOCK 0140 of high fermenting capacity. After 6-hour fermentation with the probiotic, in feed with a low concentration of ochratoxin A (1 mg/kg) the amount of ochratoxin A decreased by 73%. In the case of high a concentration (5 mg/kg) the decrease in ochratoxin A was lower at about 55%. This tendency was sustained during the following hours of incubation (12[sup] th [/sup] and 24 [sup]th[/sup] hours). The application of probiotic bacteria and yeasts resulted in the reduction of aerobic spore forming bacteria. It can be concluded that the probiotic preparation containing bacteria of Lactobacillus strains and yeasts [i]Saccharomyces cerevisiae[/i] used in the study was conducive to detoxification of ochratoxin A added to a feed.
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