{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,12]],"date-time":"2026-10-12T10:51:14Z","timestamp":1791802274722,"version":"4.3.4"},"reference-count":59,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2026,6,1]],"date-time":"2026-06-01T00:00:00Z","timestamp":1780272000000},"content-version":"vor","delay-in-days":151,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100009697","name":"Hashemite University","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100009697","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["International Journal of Food Science"],"published-print":{"date-parts":[[2026,1]]},"abstract":"<jats:p>\n                    This study aimed to investigate the ability of selected strains of probiotic lactic acid bacteria (LAB) to remove aflatoxin M1 (AFM1) from brined white cheese (BWC) immersed in a 7.5% brine solution. AFM1 was added to the milk used to prepare the cheese. The final concentration of AFM1 was ca. 125.0\u2009ng\/kg. Thereafter, potential probiotics LAB (\n                    <jats:italic>Lactobacillus acidophilus<\/jats:italic>\n                    ,\n                    <jats:italic>Lactobacillus delbrueckii<\/jats:italic>\n                    subsp. delbrueckii,\n                    <jats:italic>Lacticaseibacillus paracasei<\/jats:italic>\n                    subsp. paracasei,\n                    <jats:italic>Limosilactobacillus reuteri<\/jats:italic>\n                    , and\n                    <jats:italic>Lactobacillus gasseri<\/jats:italic>\n                    ) were delivered into BWC, by inoculating each of the bacteria individually into the brine at levels that ranged between ca. 8.0 and 9.0 log CFU\/g. The detoxification activity of the probiotics was monitored after 0, 24, and 72\u2009h of incubation at 4\u00b0C, 10\u00b0C, or 24\u00b0C. The pH, water activity (a\n                    <jats:sub>w<\/jats:sub>\n                    ), and salt concentrations of inoculated BWC were examined initially and after 72\u2009h. The probiotic LAB survived in BWC, at the various storage temperatures, where the counts remained at levels &gt;\u20097.0 log CFU\/g after 72\u2009h. The detoxification of AFM1 by probiotics was temperature, time, and probiotic strain dependent.\n                    <jats:italic>L. paracasei<\/jats:italic>\n                    subsp. paracasei exerted the most effective detoxification activity at 24\u00b0C after 72\u2009h of incubation, where it resulted in reducing AFM1 by almost six times (from the initial level of\n                    <jats:italic>ca.<\/jats:italic>\n                    125.0\u2009ng\/kg to 22.2\u2009ng\/kg). At 10\u00b0C,\n                    <jats:italic>L. paracasei<\/jats:italic>\n                    followed by\n                    <jats:italic>L. reuteri<\/jats:italic>\n                    resulted in significantly lower (\n                    <jats:italic>p<\/jats:italic>\n                    &lt; 0.05) AFM1 concentrations than the other probiotics. Potential probiotic LAB such as\n                    <jats:italic>L. paracasei<\/jats:italic>\n                    subsp. paracasei and\n                    <jats:italic>L. reuteri<\/jats:italic>\n                    (SS730, S3608, CF2) could be used effectively to eliminate considerable amounts of AFM1 contamination n BWC.\n                  <\/jats:p>","DOI":"10.1155\/ijfo\/4013930","type":"journal-article","created":{"date-parts":[[2026,6,1]],"date-time":"2026-06-01T11:28:35Z","timestamp":1780313315000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["The Use of Selected Strains of Probiotic Lactic Acid Bacteria to Eliminate Aflatoxin M1 From Brined White Cheese"],"prefix":"10.1155","volume":"2026","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8627-0391","authenticated-orcid":false,"given":"Murad A.","family":"Al-Holy","sequence":"first","affiliation":[{"name":"Department of Clinical Nutrition and Dietetics 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