Milk is the primary source of human nutrition because of the fact that it contains appreciable amounts of macro and micro nutrients especially for infants and elders. Therefore, the presence of Aflatoxin M1 (AFM1) in milk is of extreme concern for researchers all around the globe. So an intensifying interest has obviously noticed during the last years towards the production of milk and dairy products containing lactic acid bacteria that had antimycotic and antimycotoxigenic activity, which offer health benefits for the consumers. Application of heat killed Lactobacillus rhamnosus and Lactobacillus acidophilus and their bacteriocin in UHT skimmed milk spiked with 5, 10 and 20 ng/ml AFM1. The result revealed that spiked milk with Lactobacillus rhamnosus bacteriocin had the highest percentage of AFM1 reduction among other groups as reduction % reached to 77.3± 6.67% while spiked milk with heat killed Lactobacillus rhamnosus pellet has the lowest percentage of AFM1 reduction as reduction % reach to 14.3± 3.48 %.