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Aflatoxins are potent carcinogenic and immunosuppressive agents. Acute exposure to high level of aflatoxins leads to aflatoxicosis, which cause rapid death due to liver failure. Immune modulating effects of probiotic bacteria have good prospects to detoxification of natural foods. This study was aimed to investigate the ability of Lactobacillus acidophilus strainLA-5 in the presence and absence of yoghurt starter culture for removing Aflatoxin M₁ (AFM₁) in comparison with yoghurt starter cultures (10⁸ CFU ml^-1). AFM₁ detoxification was evaluated for 21 days of yoghurt storage at 4°C at different concentrations of Aflatoxin (0.1, 0.5 and 0.75 µg L^-1). The amounts of unbound AFM₁ were determined using competitive Enzyme-Linked Immunosorbent Assay (ELISA). L. acidophilus combined with yoghurt starter culture and alone could significantly (P≤ 0.05) remove AFM₁ compared to control group. The results indicated that increasing initial AFM₁ concentration in the yoghurt samples and storage time affected the capacity of AFM₁ binding.

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Spoilage of dairy products can be caused by a variety of microorganisms, including bacteria, yeasts and molds. due to production of mycotoxins by some molds in dairy products, it is important to identification of exact causes  mold in order to adopt an appropriate method to prevent such contamination; Therefore, in the present study, 30 samples of contaminated Doogh with signs of spoilage such as swelling, bad smell and bitter taste were collected from a dairy factory during one year. According to the results, molds were observed in only two samples. After purification, 4 isolates were identified based on macroscopic observations, microscopic characteristics and PCR technique. Three isolates were Aspergillus flavus, and one isolate was identified as Penicillium chrysogenum. Due to the ability of the identified species to produce toxins, monitoring the critical points of the Doogh production line in order to process control and prevent secondary contamination in order to achieve a healthy product will be very important.

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Paenibacillus polymyxa is one of the microorganisms that has the ability to produce extracellular exopolysaccharides and antibiotics. Several factors, including culture medium content, carbon and nitrogen sources, pH, temperature, air velocity, and culture conditions, have an effect on the growth and production of higher cell mass, as well as the production of microbial metabolites. The purpose of this study was to investigate the growth rate of P. polymyxa in a culture medium containing molasses and to screen five components of the culture medium along with four factors of the fermentation conditions using the Plackett -Burman method to maximize cell mass production. The results showed that among the investigated variables, molasses brix, time, percentage of inoculation, amount of ammonium sulfate, stirring speed, and the amount of glucose and urea, as a first-order equatino, had a significant positive effect on bacterial growth and biomass production. Molasses brix medium was found to be more effective than other variables; however, pH and the amount of low-use elements had a negative effect on cell growth. The findings of this study indicated that molasses-based culture medium can be used as a cost-effective and suitable option for the growth of P. polymyxa.