N. Adibpour - Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, ۸۴۱۵۶-۸۳۱۱۱, Islamic Republic of Iran.
S. Soleimanian-Zad - Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, ۸۴۱۵۶-۸۳۱۱۱, Islamic Republic of Iran.|Research Centre Institute of Biotechnology and Bioengineering, Isfahan University of Technology, Isfahan,
M. Sarabi-Jamab - Research Institute of Food Science and Technology (RIFST), Department of Food Biotechnology, Mashhad, Islamic Republic of Iran.
F. Tajalli - Food Quality and Safety Research Department, Iranian Academic Centre for Education, Culture and Research (ACECR)-Mashhad Branch, Mashhad, Islamic Republic of Iran.

Aflatoxins are potent carcinogenic and immunosuppressive agents. Acute exposure to high level of aflatoxins leads to aflatoxicosis, which cause rapid death due to liver failure. Immune modulating effects of probiotic bacteria have good prospects to detoxification of natural foods. This study was aimed to investigate the ability of Lactobacillus acidophilus strainLA-۵ in the presence and absence of yoghurt starter culture for removing Aflatoxin M۱ (AFM۱) in comparison with yoghurt starter cultures (۱۰۸ CFU ml-۱). AFM۱ detoxification was evaluated for ۲۱ days of yoghurt storage at ۴°C at different concentrations of Aflatoxin (۰.۱, ۰.۵ and ۰.۷۵ µg L-۱). The amounts of unbound AFM۱ were determined using competitive Enzyme-Linked Immunosorbent Assay (ELISA). L. acidophilus combined with yoghurt starter culture and alone could significantly (P≤ ۰.۰۵) remove AFM۱ compared to control group. The results indicated that increasing initial AFM۱ concentration in the yoghurt samples and storage time affected the capacity of AFM۱ binding.

Aflatoxin M۱, Biological detoxification, Enzyme-linked immunosorbent assay, Lactic acid bacteria, Yoghurt