Effect of aflatoxin B-1 on the proteolytic activity of some lactic-acid bacteria

The proteolytic activity of five (ATCC) strains of lactic acid bacteria were investigated in the presence of different concentrations of aflatoxin B-1. The presented data revealed that aflatoxin in milk can affect the lactic acid bacteria which are used in the manufacture of dairy products. Such effect depends on toxin concentration and the species of lactic acid bacteria. This investigation is of practical value because it may explain the effect which occurs during cheese manufacture. This defect can be characterized by off flavour which can be very undesirable for a ripened cheese.