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Decrease of aflatoxin B1 in yoghurt and acidified milks.

J L Rasić1, M Skrinjar, S Markov

  • 1Faculty of Technology, University of Novi Sad, Yugoslavia.

Mycopathologia
|February 1, 1991
PubMed
Summary
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Yoghurt fermentation significantly reduces aflatoxin B1 (AB1) contamination in milk by over 90%. Acidification of milk also decreases AB1, with lactic acid being most effective.

Area of Science:

  • Food Science
  • Microbiology
  • Toxicology

Background:

  • Aflatoxin B1 (AB1) is a toxic contaminant found in food products.
  • Fermentation processes, like yoghurt production, may offer a method to reduce AB1 levels.

Purpose of the Study:

  • To investigate the efficacy of yoghurt fermentation and milk acidification in reducing aflatoxin B1 (AB1) contamination.

Main Methods:

  • Milk was inoculated with AB1 at varying concentrations (600, 1000, 1400 µg/kg) before fermentation.
  • Yoghurt was produced, and AB1 levels were measured.
  • Milk was acidified with citric, lactic, and acetic acids to pH 4.0, and AB1 reduction was assessed.

Main Results:

  • Yoghurt fermentation reduced AB1 by 90-97% depending on the initial concentration.

Related Experiment Videos

  • The primary reduction of AB1 occurred during the milk fermentation stage.
  • Acidification of milk to pH 4.0 reduced AB1 by 90% (citric acid), 84% (lactic acid), and 73% (acetic acid).

    • Conclusions:

    • Yoghurt fermentation is a highly effective method for reducing aflatoxin B1 contamination in milk.
    • Acidification of milk also contributes to AB1 reduction, with varying effectiveness based on the acid used.