Irena Barukčić

Reduction in aflatoxin M1 concentration during production and storage of selected fermented milks

This study focused on monitoring changes in aflatoxin M1 (AFM1) concentrations during production and storage of different fermented milks using selected probiotic and non probiotic combined cultures. Milk samples intended for fermentation were intentionally contaminated by adding a standard of AFM1. All of the tested cultures caused remarkable reductions in AFM1 concentrations during the fermentation process. Probiotic cultures were more effective than non probiotic cultures, with Lactobacillus casei LC-01 strain being the most efficient , achieving a reduction level of approximately 58%. Among the non probiotic cultures, yogurt culture YC-380 was the most efficient, with a reduction level of approximately 41%.