title: Decrease of aflatoxin B1 in yoghurt and acidified milks.
abstract: 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.
authors.affiliation: Faculty of Technology, University of Novi Sad, Yugoslavia.
authors.forename: J L
authors.initials: JL
authors.lastname: Rasić
authors.forename: M
authors.initials: M
authors.lastname: Skrinjar
authors.forename: S
authors.initials: S
authors.lastname: Markov
mesh_terms: 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
chemical_list: D000085:Acetates; D000348:Aflatoxins; D002951:Citrates; D007773:Lactates; D019343:Citric Acid; D019344:Lactic Acid; D016604:Aflatoxin B1; D019342:Acetic Acid