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Reduction in aflatoxin M1 concentration during production and storage of selected fermented milks
Author(s) -
Barukčić Irena,
Bilandžić Nina,
Markov Ksenija,
Jakopović Katarina Lisak,
Božanić Rajka
Publication year - 2018
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12490
Subject(s) - aflatoxin , lactobacillus casei , food science , probiotic , fermentation , chemistry , contamination , biology , bacteria , ecology , genetics
This study focused on monitoring changes in aflatoxin M1 ( AFM 1) concentrations during production and storage of different fermented milks using selected probiotic and nonprobiotic combined cultures. Milk samples intended for fermentation were intentionally contaminated by adding a standard of AFM 1. All of the tested cultures caused remarkable reductions in AFM 1 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 efficient, with a reduction level of approximately 41%.