Jasutienė, Ina; Kulikauskienė, Meilė; Garmienė, Galina
March 2007
Veterinarija ir Zootechnika;2007, Vol. 37 Issue 59, p20
Academic Journal
Mycotoxins in food and feeds may be removed, detoxified or transformed by physical, chemical or microbiological agents. During technological process matrix's components may involve binding of the aflatoxin; transformation of aflatoxin to less toxic moieties during heating or other effects; some microorganisms can accumulate or bind aflatoxins too. The aim of this study was to determine stability of aflatoxin M1 during production of fermented dairy products. The milk obtained after dissolving milk powder artificial contaminated with aflatoxin M1 at 0.044±0.006 μg/g. Quantification of aflatoxin was performed after clean-up with immunoaffinity column by HPLC with fluorescence detection. Investigation of milk before and after pasteurization showed, that 3 min heating at 95 °C temperature have no significant effect on aflatoxin stability, while determined concentration of aflatoxin M1 was on 9% lower compared to milk before pasteurization. Fermentation had significant effect on the aflatoxin M1 stability, concentration decreased in average by 25% compared to milk before pasteurization. Indispensable yoghurt cultures and Streptococcus thermophilus; probiotic cultures and traditional yoghurt cultures were used in fermentation of yoghurt to pH 4.0 and 4.5. Lactococcus starter were used in production of fermented milk. Composition of starter and duration of fermentation had no significant effect on aflatoxin stability.


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