Determining the adsorption capacity and stability of Aflatoxin B1, Ochratoxin A, and Zearalenon on single and co-culture L. acidophilus and L. rhamnosus surfaces

This study assessed the adsorption capacity and stability of Aflatoxin B1 (AFB1), Ochratoxin A (OTA), and Zearalenon (ZEA) via Lactobacillus acidophilus ATCC 4356 and Lactobacillus rhamnosus ATCC 7469 individually and in combination with each other. Detoxifying efficiency depends on lactic acid bacteria species (hydrophobicity of cell wall), pH, temperature, time and mycotoxin type. According to the genetic algorithm results, the highest adsorption capacity (qe) of toxin for L. acidophilus + L. rhamnosus after washing with ethanol and chloroform decreased to (8.487 and 10.309 μg kg−1; AFB1), (9.464 and 9.014 μg kg−1; OTA), and (162.020 and 144.047 μg kg−1; ZEA), which is significantly less than before washing (9.872, 9.834, and 180.993) for AFB1, OTA, and ZEA after 24 h incubation at 37 °C. The surface hydrophobicity in turn toxin binding stability and capacity of the strains increased by increasing the incubation temperature from 27° to 37°C after 24 h. The affinity of AFB1 and OTA toxins to surface of LAB showed the most and the least content. For investigation of the stability binding of the AFB1, OTA and ZEA on LAB surfaces, toxin+LAB complexes were washed with solvents of different polarities. The bacteria–toxin complex stability showed the trend AFB1 > OTA> ZEA for toxin release in ethanol and ZEA> OTA> AFB1 for chloroform based on the difference in their polarity. In the present study, the investigation of the efficiency of AFB1, OTA and ZEA adsorption on single and co-culture L. acidophilus and L. rhamnosus, on the basis of bacterial cell wall hydrophobicity and toxin polarity was studied. Food composites can have polarity differences that affect the stability of the toxin-bacteria interaction. Therefore, the monitoring of the LAB + mycotoxins capacity and stability through washing with solvents of different polarities, modeling the AFB1, OTA and ZEA binding capacity and stability before and after washing at different dough proofing times and temperatures has been investigated.