Mikotoksini su sekundarni metaboliti niske molekulske mase koje sintetiziraju plijesni iz rodova Aspergillus, Penicillium i Fusarium te su česti kontaminanti raznovrsnih prehrambenih proizvoda. Kako bi se smanjio rast plijesni, a time i udio mikotoksina u namirnicama, koriste se razne fizikalne i kemijske metode. Posljednjih nekoliko godina ispituje se učinak bakterija mliječne kiseline (BMK) na sposobnost inhibicije rasta plijesni i njihova uloga u uklanjanju mikotoksina iz kontaminirane hrane. Zbog svojih, po zdravlje korisnih svojstava, bakterije mliječne kiseline predstavljaju izvrsno rješenje za tretiranje namirnica kontaminiranih mikotoksinima. Cilj ovog rada bio je ispitati i usporediti sposobnosti, živih, mrtvih i liofiliziranih stanica BMK na vezanje aflatoksina M1 (AFM1) u umjetno kontaminiranom mlijeku. Ovisno o korištenom soju, vremenu inkubacije i tretmanu, uspješnost vezanja AFM1 stanicama BMK iznosila je 23,73-94,49%. Liofilizirane stanice ispitivanih sojeva BMK manje (p<0,05) vežu AFM1 u mlijeku, a jedini izuzetak su stanice Lactobacillus rhamnosus KM koje nakon 4 sata vežu AFM1 u najvećem postotku (>90%). Najveća razlika u uspješnosti vezanja AFM1 između mrtvih i liofiliziranih stanica uočljiva je kod soja L. rhamnosus KM i iznosi 62,49% dok su razlike u vezanju AFM1 najmanje kod Lactococcus lactis 5MS1. Koncentracija slobodnog AFM1 u mlijeku nakon tretiranja BMK određivana je visoko djelotvornom tekućinskom kromatografijom (HPLC).; Mycotoxins are secondary low molecular weight metabolites synthesized by some filamentous fungi (mainly Aspergillus, Penicillium and Fusarium) and are common contaminants of various food products. In order to reduce the growth of mold, and thus the share of mycotoxins in foods, various physical and chemical methods are used. In the last few years, the effect of lactic acid bacteria (LAB) on the ability to inhibit mold growth and the role of eliminating mycotoxins from contaminated food has beed studied. Because of their beneficial properties on consumers health, lactic acid bacteria are an excellent solution for treating foods contaminated with mycotoxins. The aim of this paper was to examine and compare the ability of viable, dead and lyophilized cells of LAB to bind aflatoxin M1 (AFM1) in artificially contaminated milk. Depending on the strain used, time of incubation and treatment, binding of AFM1 with LAB cells was 23.73-94.49%. The lyophilized cells of the tested LAB strains bind AFM1 less (p<0.05) with the only exception being Lactobacillus rhamnosus KM cells that bind AFM1 at the highest percentage (>90%) after 4 hours. The greatest differance in the performance of AFM1 binding between dead and lyophilized cells was observed in L. rhamnosus KM strain (62.49%) while smallest differences in AFM1 binding were observed with Lactococcus lactis 5MS1. Free AFM1 concentration in milk, after LAB treatment was determined by High Preformance Liquid Chromatography (HPLC).