Lactiplantibacillus plantarum YS-718 Probiotics Screened from Traditional Chinese Fermented Vegetables for Aflatoxin B1 Removal

Aflatoxin contamination is the main risk factor in grain and oil crops, which brings serious threats to food and feed safety. Exploring a green and safe way to reduce aflatoxin is meaningful. In this study, six strains with aflatoxin removal ability are screened from traditional Chinese fermented vegetables. It was found that Lactiplantibacillus plantarum YS-718, as fermentation probiotics, showed the best performance on the aflatoxin B1 mitigation with the removal rate of 78.15% in liquid fermentation. To investigate the mechanism of removal, the aflatoxin B1 reduction tests by different components of Lactiplantibacillus plantarum YS-718 demonstrated that the bacterial suspension of Lactiplantibacillus plantarum YS-718 fermentation exhibited stronger adsorption ability compared to the removal ability of the supernatant of YS-718 fermentation. In addition, the Lactiplantibacillus plantarum YS-718 and aflatoxin B1 complex retained 43.74% of adsorption ability after four times repeated elution with PBS and 37.22% of adsorption after digestion with simulated gastric fluid for four hours. Moreover, Lactiplantibacillus plantarum YS-718 could be used to reduce aflatoxin B1 in peanut meal. By evaluating the contents of protein, amino acids, total sugars, and fatty acids after the fermentation treatment, it was found that Lactiplantibacillus plantarum YS-718 fermentation could increase the contents of protein, fatty acids, and amino acids in peanut meal. This study might provide useful information for constructing a green, safe, and efficient method for removing aflatoxin from peanut meal.