Use of Probiotics to Control Aflatoxin Production in Peanut Grains

Abstract

Probiotic microorganisms (Saccharomyces cerevisiaevar.boulardii,S. cerevisiaeUFMG 905, andLactobacillus delbrueckiiUFV H2b20) were evaluated as biological control agents to reduce aflatoxin and spore production byAspergillus parasiticusIMI 242695 in peanut. Suspensions containing the probiotics alone or in combinations were tested by sprinkling on the grains followed by incubation for seven days at 25°C. All probiotic microorganisms, in live and inactivated forms, significantly reducedA. parasiticussporulation, but the best results were obtained with live cells. The presence of probiotics also altered the color ofA. parasiticuscolonies but not the spore morphology. Reduction in aflatoxin production of 72.8 and 65.8% was observed forS. boulardiiandS. cerevisiae, respectively, when inoculated alone. When inoculated in pairs, all probiotic combinations reduced significantly aflatoxin production, and the best reduction was obtained withS. boulardiiplusL. delbrueckii(96.1%) followed byS. boulardiiplusS. cerevisiaeandL. delbrueckiiplusS. cerevisiae(71.1 and 66.7%, resp.). All probiotics remained viable in high numbers on the grains even after 300 days. The results of the present study suggest a different use of probiotics as an alternative treatment to prevent aflatoxin production in peanut grains.