Naslov
Reduction in aflatoxin M1 concentration during production and storage of selected fermented milks
(Reduction in a flatoxin M1 concentration during production and storage of selected fermented milks)

Autori
Barukčić, Irena ; Bilandžić, Nina ; Markov, Ksenija ; Lisak Jakopović, Katarina ; Božanić, Rajka

Izvornik
International journal of dairy technology (1364-727X) 71 (2018), 3; 734-740

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Aflatoxin M1, Milk fermentation, Toxin reduction, Probiotics, Lactic acid bacteria

Sažetak
This study focused on monitoring changes in aflatoxin M1 (AFM1) concentrations during produc- tion and storage of different fermented milks using selected probiotic and nonprobiotic combined cultures. Milk samples intended for fermentation were intentionally contaminated by adding a stan- dard of AFM1. All of the tested cultures caused remarkable reductions in AFM1 concentrations during the fermentation process. Probiotic cultures were more effective than nonprobiotic cultures, with Lactobacillus casei LC-01 strain being the most efficient, achieving a reduction level of approximately 58%. Among the nonprobiotic cultures, yoghurt culture YC- 380 was the most effi- cient, with a reduction level of approximately 41%.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA