Journal of Food Quality and Hazards Control
مجله کیفیت و کنترل مخاطرات مواد غذایی
J. Food Qual. Hazards Control
Medical Sciences
http://jfqhc.ssu.ac.ir
1
admin
2345-685X
2345-6825
8
10.29252/jfqhc
14
8888
13
en
jalali
1392
12
1
gregorian
2014
3
1
1
1
online
1
fulltext
en
Effect of production and storage of probiotic yogurt on aflatoxin M1 residue
تخصصي
Special
Original article
Original article
<p style="text-align: justify;"><span style="font-size:12px;"><span style="font-family: times new roman;"><strong>Introduction: </strong>Aflatoxin M<sub>1</sub> is an important mycotoxin frequently found in milk and dairy products. The main objective of this work was to study the stability of AFM<sub>1</sub> during production and refrigerated storage of probiotic yogurt. </span></span></p>
<p style="text-align: justify;"><span style="font-size:12px;"><span style="font-family: times new roman;"><strong>Materials and methods: </strong>Two kinds of probiotic yogurt were made by cow’s milk artificially contaminated with aflatoxin M<sub>1 </sub>at a level of 100 ng/l, and fermented to reach pH 4.5. The yogurts were stored at 4 °C for up to 21 days. Analysis of aflatoxin M<sub>1 </sub>in yogurt was carried out, using immunoaffinity column extraction and liquid chromatography coupled with fluorometric detection. </span></span></p>
<p style="text-align: justify;"><span style="font-size:12px;"><span style="font-family: times new roman;"><strong>Results: </strong>The aflatoxin M<sub>1</sub> levels in the probiotic yogurts showed a significant decrease (<i>p</i><0.05) compared with those initially added to milk. During the refrigerated storage the aflatoxin M<sub>1 </sub>was lower in‘DELVO-YOG MY 1821’(MY 1821) yogurt than ‘FD-DVS ABY3’ (ABY3), but the difference was not significant (<i>p</i>>0.05). The percentage loss of the initial amount of aflatoxin M<sub>1</sub> in milk was estimated at about 41% and 49% by the end of storage for yogurts made by ABY3 and MY1821 yogurt, respectively. Loss of viability of the probiotic bacteria in presence of aflatoxin M<sub>1 </sub>was strain dependent. Aflatoxin M<sub>1 </sub>had no remarkable effect on viability of tested bacteria. </span></span></p>
<p style="text-align: justify;"><span style="font-size:12px;"><span style="font-family: times new roman;"><strong>Conclusion: </strong>The probiotic yogurt can reduce the AFM<sub>1</sub> content of initial milk during production and storage. More studies are needed to investigate the effectiveness of other mixed probiotic cultures with different composition, to reduce the AFM<sub>1</sub> content of milk. </span></span></p>
Aflatoxin M1, Probiotics, Bacteria, Yogurt
7
14
http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-1-13&slc_lang=en&sid=1
H. Montaseri