Introduction: Themilk traditional sterilization methods are notable to eliminate it, so the evaluation of the biological approaches such as utility of lactic acid bacteria is necessary for the reduction and removal of this toxin. In this study, the ability of Lactobacillus rhamnosus was assessed to decrease aflatoxin M₁adsorption for its reduction and adsorption in probiotic yogurt during shelf life.

Material & methods: Three concentrations of the remained aflatoxinM₁ in yogurt supernatants; 0.1,0.5and 0.75ppb; were determined during first, seventh, fourteenth and twenty first days after yogurt processing, determined by ELISA procedure and confirmed by HPLC.

Findings: The results showed that in both of the regular and probiotic yogurt, the lowest pH is related to treated yogurt samples by the low concentrations of toxin (0.1ppb) and its maximum rate is for yogurt which contains the high concentrations of toxin (0.75ppb).The reduction logarithmic cycle was 0.5 after21 days. Viability was high in all of three different aflatoxin M₁ levels at the first day after processing. The results suggest that Lactobacillus rhamnosus is able to adsorb more than99% aflatoxin M1 in 0.1 ppb, while the toxin adsorption in 0.5 and 0.75ppb were 92%and 93%, respectively.

Discussion & conclusions: The results of this study indicated Lactobacillus rhamnosus GG is able to reduce significantly the high toxin levels. Finally, ELISA procedure and HPLC results compared statistically and conformed that HPLC is able to be replaced by ELISA method to reduce the measurement costs of aflatoxin M₁.