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Lowering of ochratoxin A level in milk by yoghurt bacteria and bifidobacteria

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Abstract

A decrease in the content of ochratoxin A (OA) was observed in milk samples fermented by yoghurt bacteria and bifidobacteria. OA was added to the milk before fermentation at a rate of 0.05–1.5 mg/L. No residues of OA were found in samples containing 0.05 and 0.1 mg/L of OA, fermented byS. salivarius subsp.thermophilus, L. delbrueckii subsp.bulgaricus andB. bifidum. Yoghurt bacteria (S. salivarius subsp.thermophilus andL. delbrueckii subsp.bulgaricus) were the most effective since no residues were detected even in fermented samples containing originally 0.5 mg/L OA.

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Authors and Affiliations

  1. Faculty of Technology, University of Novi Sad, 21000, Novi Sad

    M. Škrinjar & J. L. Rašić

  2. Institute of Technology “Servo Mihalj”, 23000, Zrenjanin, Yugoslavia

    V. Stojičić

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  1. M. Škrinjar
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  2. J. L. Rašić
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  3. V. Stojičić
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Škrinjar, M., Rašić, J.L. & Stojičić, V. Lowering of ochratoxin A level in milk by yoghurt bacteria and bifidobacteria. Folia Microbiol 41, 26–28 (1996). https://doi.org/10.1007/BF02816335

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  • DOI: https://doi.org/10.1007/BF02816335

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