عنوان مقاله [English]
In this study, binding ability of Lactobacillus rhamnosus LGG to aflatoxin of pistachio was investigated. Results indicate that the bacterium has aflatoxin surface binding ability of 35% (with initial concentration of 10 ppb aflatoxin) in exponential phase. Acid and heat treatment increase this ability to 85%. In the second concentration of aflatoxin (20 ppb), this binding ability for viable cells and acid, heat treated cells increased to 60% and 90%, respectively. Binding appears to be a physical phenomenon that reaches to maximum point within first 2-3 hours of process. Also, results showed that bacteria immobilization on aflatoxin contaminated pistachio had no effect on color and peroxide value. Bacteria cells, viable or nonviable, are effective in aflatoxin binding and this property is considered as a good solution, especially for foods having high risk of aflatoxin contamination.