Decrease of aflatoxin B1 in yoghurt and acidified milks.
Fermentation of yoghurt and acidified milks containing aflatoxin B1 (AB1) were studied. AB1 added to milk before fermentation at concentrations of 600, 1000 and 1400 micrograms/kg was reduced in yoghurts (pH 4.0) by 97, 91 and 90%, respectively. Coagulation time was approximately the same as in the controls. Streptococci had longer chains than those in the controls. The main decrease of AB1 occurred during the milk fermentation. A decrease of AB1 (conc. 1000 micrograms/kg) in milks acidified with citric, lactic and acetic acids (pH 4.0) was 90, 84 and 73%, respectively.
Rasić
J L
JL
Faculty of Technology, University of Novi Sad, Yugoslavia.
Skrinjar
M
M
Markov
S
S
D000085:Acetates; D019342:Acetic Acid; D016604:Aflatoxin B1; D000348:Aflatoxins / Q000378:metabolism*; D000818:Animals; D001419:Bacteria / Q000378:metabolism*; D002951:Citrates; D019343:Citric Acid; D005285:Fermentation; D005511:Food Handling; D005516:Food Microbiology; D005519:Food Preservation; D006863:Hydrogen-Ion Concentration; D007773:Lactates; D019344:Lactic Acid; D008892:Milk; D015014:Yogurt
D000085:Acetates; D000348:Aflatoxins; D002951:Citrates; D007773:Lactates; D019343:Citric Acid; D019344:Lactic Acid; D016604:Aflatoxin B1; D019342:Acetic Acid