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Reduction in aflatoxin M1 concentration during production and storage of selected fermented milks (CROSBI ID 250111)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Barukčić, Irena ; Bilandžić, Nina ; Markov, Ksenija ; Lisak Jakopović, Katarina ; Božanić, Rajka Reduction in aflatoxin M1 concentration during production and storage of selected fermented milks // International journal of dairy technology, 71 (2018), 3; 734-740. doi: 10.1111/1471-0307.12490

Podaci o odgovornosti

Barukčić, Irena ; Bilandžić, Nina ; Markov, Ksenija ; Lisak Jakopović, Katarina ; Božanić, Rajka

engleski

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

This study focused on monitoring changes in aflatoxin M1 (AFM1) concentrations during production and storage of different fermented milks using selected probiotic and non probiotic combined cultures. Milk samples intended for fermentation were intentionally contaminated by adding a standard of AFM1. All of the tested cultures caused remarkable reductions in AFM1 concentrations during the fermentation process. Probiotic cultures were more effective than non probiotic cultures, with Lactobacillus casei LC-01 strain being the most efficient , achieving a reduction level of approximately 58%. Among the non probiotic cultures, yogurt culture YC-380 was the most efficient, with a reduction level of approximately 41%.

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

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Podaci o izdanju

71 (3)

2018.

734-740

objavljeno

1364-727X

1471-0307

10.1111/1471-0307.12490

Povezanost rada

Biotehnologija, Prehrambena tehnologija

Poveznice
Indeksiranost