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

This study focused on monitoring changes in aflatoxin M1 (AFM1) concentrations during produc- tion and storage of different fermented milks using selected probiotic and nonprobiotic combined cultures. Milk samples intended for fermentation were intentionally contaminated by adding a stan- dard of AFM1. All of the tested cultures caused remarkable reductions in AFM1 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 effi- cient, with a reduction level of approximately 41%.

Aflatoxin M1, Milk fermentation, Toxin reduction, Probiotics, Lactic acid bacteria

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