Scientists develop lactic acid as mycotoxin fighters

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Scientists develop lactic acid as mycotoxin fighters

By Ahmed ElAmin

http://www.foodproductiondaily.com/news/ng.asp?n=65777-mycotoxin-

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13/02/2006 - Common grade lactic acid bacteria (LAB) from grain,

malting, brewing and cereal processing could be a cheap and natural

means of reducing deadly mycotoxins in grains, according to

scientists in Ireland.

The project has the potential to provide industry with an eco-

friendly means of fulfilling the EU's new legislative requirements

for the reduction of mycotoxin content in cereal-based products.

The levels of chemical preservatives permitted in bakery products in

Europe have recently been reduced, according to Biotechnology

Ireland, a research network reporting on government and EU research

in the sector.

" Hence the industry will need alternative methods to prevent mould

growth and extend shelf life of their products to remain

competitive, " the network stated in reporting on the research. " This

technology offers a natural way to improve the quality, safety and

shelf life of cereal-based products. "

Mycotoxins are produced by the Fusarium fungi, a serious problem in

the cereal food and feed chain. Mycotoxins cause serious illness and

immunosuppression in humans and animals as well as resulting in

losses for grain producers and food processors.

The loss due to even a mild attack of Fusarium can be as high as 25

per cent, in addition to the contamination of the crop with

mycotoxins, according to Biotechnology Ireland. Mycotoxins can form

at any time during the supply chain.

Scientists at the University College Cork have so far screened over

50,000 food grade lactic acid bacteria (LAB) for antimicrobial

activity, studying their ability to reduce or prevent Fusarium

attack.

The are testing the LAB with the anti-fungal activity to improve the

safety, quality and processability of cereal products such as malt,

beer and bread.

The use of LAB is a nature-friendly means of decontamination of

grains. LAB decontamination is also easy of use and lowers costs,

the scientists stated.

" LAB should not lead to the formation of compounds that are toxic or

alter the nutritional and palatability properties of the grain or

grain product, " they stated. " In addition, processability of the

cereal and quality of the final product can be improved. "

Expressions of interest are invited from companies involved in

starter culture production, or the brewing, malting or bakery

industries.

In December Italian authorities confiscated 58,000 tonnes of

Canadian durum wheat destined for pasta production at the port of

Bari. Police also arrested Francesco Casillo, the head of Molino

Casillo, one of Europe's largest millers.

The arrest followed the discovery that wheat imported from Canada

had three times the allowable limit of ocratoxin, a carcinogenic

mycotoxin.