Novel utilization of micro-encapsulated Lactobacillus acidophilus and bacterial /yeast combination enhanced the AFM1 reduction in spiked yoghurt

Aflatoxin M₁ (AFM₁) is a significant public health hazard threatening dairy food safety and the dairy industry. Therefore, the present study evaluated the effectiveness of five probiotic (viable) and parabiotic (non-viable: heat and acid-treated) strains (Bifidobacterium bifidum, Lactobacillus acidophilus, Bacillus subtilis, Lactiplantibacillus plantarum, and Saccharomyces cerevisiae) in reducing AFM₁ in yoghurt over two weeks. It also explored the ability of the micro-encapsulated L. acidophilus and the viable and non-viable new bacterial/yeast combinations (L. acidophilus- B. bifidum- S. cerevisiae) as promising and new strategies to eliminate and control AFM₁ in the dairy plant. All the studied strains reduced AFM₁ efficiently in pro and parabiotic yoghurt compared to the control yoghurt (without fortification) (P < 0.05), with the highest efficacy in L. acidophilus. Furthermore, the bacterial/yeast combination scored a better AFM₁ reduction percentage than the single treatments, with a binding percentage of 90 % in acid-treated co-culture. However, the innovative application of the encapsulated L. acidophilus with chitosan-CaCl₂-alginate (Alg/CaCl₂/CH) and chitosan‑sodium tripolyphosphate (CH/TPP) was considered the best treatment as they achieved fast and significant AFM₁ reduction percentages of 68 and 81 %, respectively, from the first day of storage. In conclusion, these findings provided a safe and effective solution for AFM₁ control in the dairy industry. Additionally, the effective reduction percentages obtained by parabiotics open the door for extensive application in non-fermented dairy foods.