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.
Similar content being viewed by others
References
Balzer I., Bogdanić C., Peppeljnjak S.: Rapid thin layer chromatographic method for determining aflatoxin B1 ochratoxin A and zearalenone in corn.J. Assoc. Off. Anal. Chem.61, 584–585 (1978).
Bauer J., Gareis M.: Ochratoxin A in der Nahrungsmittelkette.J. Vet. Med.B34, 613–627 (1987).
Cvetnić Z., Pepeljnjak S.: Ochratoxigenocity ofAspergillus ochraceus strains from nephropathic and non-nephropathic areas in Yugoslavia.Mycopathologia110, 93–99 (1990).
Hult K., Pleština R., Habazin-Novak V., Radić B., Čeović S.: Ochratoxin A in human blood and Balkan endemic nephropathy.Arch. Toxicol.51, 313–321 (1982).
International Dairy Federation: Yoghurt—enumeration of characteristic micro-organisms. Colony count technique at 37°C. E-Document 284, Brussels 1987.
Josefsson E.: Undersökning av ochratoxin A i svinnjurar. (In Swedish)Var Föda31, 415–420 (1979).
Krogh P., Hald B., Pleština R., Čeović S.: Balkan (endemic) nephropathy and foodborne ochratoxin A: Preliminary results of foodstuffs.Acta Pathol. Microbiol. Immunol. Scand. Sect. B85, 238–240 (1977).
Pavlović M., Pleština R., Krogh P.: Ochratoxin A contamination of foodstuffs in an area with Balkan (endemic) nephropathy.Acta Pathol. Microbiol. Immunol. Scand. Sect. B87, 243–245 (1979).
Petkova-Bocharova T., Castegnaro M.: Ochratoxin A contamination of cereals in an area of high incidence of Balkan endemic nephropathy in Bulgaria.Food Additives and Contaminants2, 267–270 (1985).
Škrinjar M., Stubblefield R.D., Vujičić I.F., Stojanović E.: Natural contamination of some Yugoslav cheeses with moulds and ochratoxin A.Prehrambeno-tehnološka i biotehnološka revija2, 51–55 (1991).
Škrinjar M., Stubblefield R.D., Vujičić I.F.: Ochratoxigenic moulds and ochratoxin A in forages and grain feeds.Acta Vet. Hung.40, 185–190 (1992).
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
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
Received:
Issue Date:
DOI: https://doi.org/10.1007/BF02816335