INNOVATIVE APPROACH TO ENHANCING FOOD SAFETY: MITIGATING AFLATOXIN CONTAMINATION IN FOOD GRAINS USING PROBIOTICS AND THEIR POSTBIOTICS

Abstract

Aflatoxin contamination in food grains poses a significant threat to food safety, impacting human health and agricultural economies. Innovative strategies are essential to mitigate this risk and ensure the safety of food supplies. This study explores the use of probiotics and their metabolic by-products, known as postbiotics, as a novel approach to reduce aflatoxin contamination in food grains. The study aims to assess the antifungal effect of potential lactic acid bacteria (LAB) strains against Aspergillus flavus and its aflatoxin production. LAB strains were isolated from dairy products such as curd and characterized for their probiotic properties.