Commercial skim milk, naturally and artificially contaminated with aflatoxin M₁ (AFM₁), was incubated with 4 lactic acid bacteria; L. casei sub sp. casei (ATCC15008), L. acidophilus (ATCC 11975), L. sp. GG (ATCC 53103) and L.rhamnosus (ATCC 10863). In samples "spiked" with AFM₁ (0.8ng/ml) the coagulation time of all 4 isolates increased while the pH of the treatments reduced compared to control (contaminated skim milk before starter addition  and incubation). All 4 bacteria also caused a reduction in AFM1 level ranging from 26.2- 34.0% depending upon the bacterial isolate, during the coagulation period, whereas AFM1 levels were reduced to only trace levels after storage at room temperature for about 48 hours. Thus, the bacteria used in the conversion of milk to milk products such as yogurt appeared to be very effective in reducing and even elimination of AFM₁in milk