Reduction in aflatoxin M1 concentration during production and storage of selected fermented milks

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%.