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Aflatoxin B1 Degradation by Bacillus subtilis UTBSP1 isolated from pistachio nuts of Iran

Authors: Farzaneh M, Shi ZQ, Ghassempour A, Sedaghat N, Ahmadzadeh M, Mirabolfathy M, Javan-Nikkhah M
  • Journals: Food Control
  • Pages:
  • Volume: Article in Press
  • Year: 2011

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Pistachio nuts are among the commodities with the highest risk of aflatoxin contamination in Iran. Aflatoxin B1 (AFB1) is one of the most hazardous mycotoxins for humans and livestock. In nature; there are microorganisms which are capable of reducing aflatoxins contamination in food and feed products. In this study; Bacillus subtilis strain UTBSP1 was isolated from pistachio nuts and studied for the degradation of AFB1. The AFB1 contents were determined by the use of HPTLC and HPLC as well as multiple reactions monitoring (MRM) method in LC-MS/MS. The results indicated B. subtilis UTBSP1 could considerably remediate AFB1 from nutrient broth culture and pistachio nut by 85.66% and 95%; respectively. Cell free supernatant fluid caused an apparent 78.39% decrease in AFB1 content. The optimal conditions for AFB1 degradation by cell free supernatant appeared at 35-40°C; during 24 h. Furthermore; the results indicated that AFB1 degradation is enzymatic and responsible enzymes are extracellular and constitutively produced. Besides; B. subtilis UTBSP1-treatment of AFB1 contaminated pistachio nuts; resulted in 95% degradation of AFB1 after 5 days. Highlights: We find the beneficial strain of Bacillus subtilis in Iranian pistachio nut. It causes the reducing of AFB1content in liquid culture and pistachio nut. It destructs AFB1 by the extracellular constitutively produced enzyme. The destructive AFB1 differs from AFB1 chemically; and loses a fluorescence property.