Biodecontamination of milk and dairy products by probiotics: Boon for bane
Main Article Content
Keywords
aflatoxins, biosorption, decontamination, heavy metals, dairy products
Abstract
In recent decades, “contamination of the environment, food, and feed by different contaminants such as heavy metals and toxins is increasing due to industrial life.” Commercial milk and milk products can be contaminated with heavy metals and mycotoxins. Biosorption is a low-cost method and has good potential for decontamination. In dairy products, “various starters, especially probiotics, can be used as biosorbants, while microorganisms are able to bind to heavy metals and toxins and decrease their bioavailability and hazards in the human body.” In this article, the key role of dairy starters and probiotics in the decontamination of toxins and heavy metals, and the best probiotics for decontamination of aflatoxins and heavy metals has been reviewed. After a quick glance at introducing dairy products and the main risks in association with the intake of some hazardous materials from dairy products, the application of biological systems is mentioned. Then, the article is focused on the role of beneficial microorganisms as the last chance to decrease the risk of exposure to toxins and heavy metals in dairy products. This review can be helpful for biotechnologists and scientists who have challenges about the existence of heavy metals and toxins in milk and dairy products, and help them to find the best method to decrease the content of the usual contaminants.
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Sadat Mirmahdi, R., Zoghi, A., Mohammadi, F., Khosravi-Darani, K., Jazaiery, S., Mohammadi, R., & Rehman, Y. (2021). Biodecontamination of milk and dairy products by probiotics: Boon for bane. Italian Journal of Food Science, 33(SP1), 78-91. https://doi.org/10.15586/ijfs.v33iSP2.2053
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Sadat Mirmahdi, R., Zoghi, A., Mohammadi, F., Khosravi-Darani, K., Jazaiery, S., Mohammadi, R., & Rehman, Y. (2021). Biodecontamination of milk and dairy products by probiotics: Boon for bane. Italian Journal of Food Science, 33(SP1), 78-91. https://doi.org/10.15586/ijfs.v33iSP2.2053