期刊名称：Annals of Agricultural and Environmental Medicine
印刷版ISSN：1232-1966
电子版ISSN：1898-2263
出版年度：2014
卷号：21
期号：4
页码：676-680
DOI：10.5604/12321966.1129913
出版社：Institute of Agricultural Medicine in Lublin
摘要：Mycotoxins present in fodders may evoke health problems of animals and people. The data published by FAO in 2001show that 25% of raw materials are contaminated with mycotoxins, while their type and concentration are to a great extentdependable on the climatic zone. Biological detoxification of mycotoxins by the use of microorganisms is one of the wellknownstrategies for the management of mycotoxins in foods and feeds. The aim of this study was to determine the influenceof spontaneous fermentation and that with the use of probiotic bacteria and yeast on ochratoxin A (OTA) concentration andthe microbiota pattern during fermentation. The probiotic preparation is a natural product containing bacteria resistant togastric juice and bile: Lactobacillus paracasei LOCK 0920, Lactobacillus brevis LOCK 0944, Lactobacillus plantarum LOCK 0945,as well as live yeasts Saccharomyces cerevisiae LOCK 0140 of high fermenting capacity. After 6-hour fermentation with theprobiotic, in feed with a low concentration of ochratoxin A (1 mg/kg) the amount of ochratoxin A decreased by 73%. In thecase of high a concentration (5 mg/kg) the decrease in ochratoxin A was lower at about 55%. This tendency was sustainedduring the following hours of incubation (12th and 24th hours). The application of probiotic bacteria and yeasts resulted inthe reduction of aerobic spore forming bacteria. It can be concluded that the probiotic preparation containing bacteria ofLactobacillus strains and yeasts Saccharomyces cerevisiae used in the study was conducive to detoxification of ochratoxinA added to a feed
