Potencial de bactérias láticas na remoção de aflatoxina B1 em bebida fermentada de amendoim

Abstract

The growing demand for functional foods and the expansion of the market for fermented plant-based beverages, such as peanut milk, justify the relevance of this study. Peanut milk is nutritionally rich, but its vulnerability to contamination by aflatoxin B1 (AFB1), a toxic and carcinogenic metabolite produced by Aspergillus fungi, poses a serious public health risk. Conventional decontamination approaches are often unsustainable as they compromise the product's quality. Therefore, the use of lactic acid bacteria (LAB) emerges as an innovative biotechnological solution, capable of reducing AFB1 levels through adsorption and biotransformation mechanisms, while also improving the nutritional profile of the plant matrix. The main objective of this work was to evaluate the fermentative potential of the Lactobacillus plantarum strain in peanut milk, aiming to enhance food safety and significantly reduce AFB1 contamination. The methodology adopted was experimental and quantitative. The process involved formulating the peanut milk from samples contaminated with Aspergillus flavus and controlled fermentation with Lactobacillus plantarum and commercial natural yogurt samples. Physicochemical characterization, including pH and titratable acidity, and microbiological analysis were performed to monitor the process. The verification of AFB1 reduction was the central focus, carried out by thinlayer chromatography (TLC) before and after fermentation. The results demonstrated that fermentation induced the expected physicochemical changes, with a significant decrease in pH and a corresponding increase in titratable acidity, confirming the efficient metabolic activity of L. plantarum in the peanut matrix. Post-fermentation LAB counts reached high levels, reinforcing the strain's viability. The most significant finding was the confirmation of a substantial and consistent reduction in AFB1 levels in all proportions of contaminated beverage analyzed by TLC. This result validates the effectiveness of the biodetoxification process. In conclusion, the fermentation of peanut milk with Lactobacillus plantarum is established as a promising and effective biological strategy to enhance the product's safety and nutritional value. This biotechnological advance offers a sustainable alternative for mitigating mycotoxin contamination in plant-based beverages, contributing to the development of safer, higher-value-added foods.