Biodegradation of aflatoxin in dried figs

This study sought to ascertain the biodegradation of aflatoxin by adapted microorganisms extracted from dried figs containing aflatoxin, and by products of this biodegradation. Adapted microorganisms were isolated from dried figs containing aflatoxin and were identified morphologically/molecularly. A preliminary assessment was conducted using coumarin medium to evaluate the aflatoxin biodegradation capabilities of microorganisms. Aflatoxin biodegradation was performed with Bacillus cereus HBB532, Bacillus safensis HBB526, Priestia megaterium HBB522, Zygosaccharomyces rouxii HBB542 and Zygosaccharomyces pseudorouxii HBB545. Microorganism cultures and supernatants were examined separately in terms of biodegradation. Aflatoxin levels were determined by high-pressure liquid chromatography (HPLC). Bacteria reduced aflatoxin B1, aflatoxin G1, and total aflatoxin in dried figs by more than 50%, while yeasts showed limited biodegradation activity. QTOF-LC/MS analyses were performed to determine the products formed after aflatoxin biodegradation. As a result of biodegradation, 22 degradation products were screened and identified. Sugar amounts in dried figs were measured during the biodegradation of aflatoxin and a 25% decrease in sugar levels was detected after the process. This study is the first aflatoxin biodegradation study using dried figs as a matrix. The study results pave the way for sustainable solutions to reduce food waste and increase food security.