Scientists develop lactic acid as mycotoxin fighters

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Scientists develop lactic acid as mycotoxin fighters

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.

[Guest guest]

I guess they are talking about Lactobaccilus or Acidophilus type

bacteria -??

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