Control Mycotoxin Contamination in Tarasas Food Using A Lab Fermantion

Baraa Jameel Al-Assil ^1,2*, Taghreed Abed Wahwah ³ 

By utilizing LAB-mediated fermentation, this study demonstrated a natural and effective method for controlling mycotoxin contamination in traditional Tarasas food.

Abstract

Background: Exposure to mycotoxins via contaminated plant foods can cause mycotoxicosis with the formation of more than 200 diseases in humans. Tarasas is a popular Kurdish fermented dish made by fermenting turnip roots and leaves with wheat grits and salt. This study showed the impact of fermentation on mycotoxin degradation in wheat grits. Objectives: The effects of fermentation on mycotoxin levels in the final Tarasas product was determined in this study. Methods: Tarasas was prepared using a traditional Kurdish recipe and subjected to spontaneous fermentation. Lactic acid bacteria (LAB) were identified, and mycotoxin levels were analyzed during fermentation. Results: pH decreased gradually during fermentation, with increased LAB count observed. Mycotoxin levels of Ochratoxin A (OTA), Zearalenone (ZEN), Aflatoxin B2 (AFB2), and Aflatoxin B1 (AFB1) decreased significantly from initial concentrations to 15-day fermentation. Conclusion: Spontaneous lactic acid fermentation in Tarasas effectively reduced levels of AFB1, AFB2, ZEN, and OTA mycotoxins. LAB play a crucial role in mycotoxin degradation during fermentation, highlighting the potential of LAB fermentation in enhancing food safety and quality.

Keywords: Mycotoxins, lactic acid fermentation, wheat grits, Aflatoxin B1, Aflatoxin B2.

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