中文摘要：本研究致力于监测用益生菌和非益生菌复合培养物生产的不同发酵乳，在生产及储存期间，黄曲霉毒素M1(AFM1)浓度的变化。研究表明，发酵过程中，所有参试的培养物均显著减少了AFM1的浓度。益生菌培养物比非益生菌更有效，干酪乳杆菌LC-01菌株最有效，减少水平近58%。非益生菌培养物中，酸奶菌种YC‐380效果最好，减少水平约41%。
外文摘要：This study focused on monitoring changes in aflatoxin M1 (AFM1) concentrations during production and storage of different fermented milks using selected probiotic and nonprobiotic 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 nonprobiotic cultures, with Lactobacillus caseiLC‐01 strain being the most efficient, achieving a reduction level of approximately 58%. Among the nonprobiotic cultures, yoghurt culture YC‐380 was the most efficient, with a reduction level of approximately 41%.
外文关键词：Aflatoxin M1；Milk fermentation；Toxin reduction；Probiotics；Lactic acid bacteria
作者：Barukcic, I；Bilandzic, N；Markov, K；Jakopovic, K；Bozanic, R
作者单位：Univ Zagreb
期刊名称：INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
期刊影响因子：0.912
出版年份：2018
出版刊次：3
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