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

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 by S. Salivarius subsp. thermophilus, L. delbrueckii subsp. bulgaricus and B. bifidum. Yoghurt bacteria (S. salivarius subsp. thermophilus and L. delbrueckii subsp. bulgaricus) were the most effective since no residues were detected even in fermented samples containing originally 0.5 mg/L OA.

journal_title

Folia microbiologica

authors

Skrinjar M,Rasić JL,Stojicić V

doi

10.1007/BF02816335

subject

Has Abstract

pub_date

1996-01-01 00:00:00

pages

26-8

issue

1

eissn

0015-5632

issn

1874-9356

journal_volume

41

pub_type

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