Evaluation of deoxynivalenol toxin inhibition by activity of some probiotics and one antioxidant

The study included the evaluation of the activity of the fungus F. graminearum on the production of deoxynivalinol toxin (DON), and evaluating the activity of some probiotics bacteria and Alpha lipoic acid as antioxidant in reducing the deoxynivalinol toxin (DON) amount, and inhibiting the fungus responsible for DON production. The activities of grinding, cooking and frying processes of corn in reducing its toxicity. The results showed that the ability of the fungus F. graminearum to produce the deoxynivalinol toxin (DON) in a concentration of 17.46 mg/kg. The results also shown that the probiotics bacteria effect in reducing the DON toxin, and showed that the superiority of the Lactobacillus plantarum in reducing the DON toxin to 17.5% after 72hours of incubation followed by alpha lipoic acid with a reduction rate of 12.5%, while there is no significant reduction of DON by using Lactobacillus acidophilus. The results of the effect of grinding, cooking and frying were also done. The cooking corn at a boiling point of 100 °C, for 180minute showed DON toxin reduction concentration by 57.86%, however, the toxin decreased by 54.65% with grinding the corn grain. Roasting the corn did not show a significant difference in removing the DON toxin. the inhibition rate of F. graminearum growth by using the probiotics (Saccharomyces cerevisiae) treatments, showed 100%, all treatments showed an inhibition activity by 100% followed by Alpha Lipoic Acid which showed the lowest inhibition rate of 84.9%. on the fungus.