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Probiotics and lactic acid bacteria (LAB) are widely used in food fermentation and preservation. This study was carried out to assess the potential of five strains of LAB and bifidobacteria to remove aflatoxin M1 (AFM1) from yoghurt. The stability of the AFM1 complexes formed with them in both viable and non-viable (heat- or acid-treated) forms was assessed by repetitive aqueous extraction. Strains...