Skip to the main content

Medica Jadertina, Vol. 51 No. 1, 2021.

Original scientific paper

Investigation of milk quality after removal of AFM1 using lactic acid bacteria and beta-glucan

Željka Pavlek ; Teaching Institute of Public Health "Andrija Štampar"
Jasna Bošnir ; Teaching Institute of Public Health "Andrija Štampar"; University of applied health sciences, Zagreb
Martina Ivešić ; Teaching Institute of Public Health "Andrija Štampar"
Sonja Serdar ; Teaching Institute of Public Health "Andrija Štampar"
Željka Kuharić ; Teaching Institute of Public Health "Andrija Štampar"
Željko Jakopović ; University of Zagreb, Faculty of food and food technology
Jadranka Frece ; University of Zagreb, Faculty of food and food technology
Ksenija Markov ; University of Zagreb, Faculty of food and food technology
Iva Čanak ; University of Zagreb, Faculty of food and food technology
Aleksandar Racz ; University of applied health sciences, Zagreb

Full text: english pdf 477 Kb

page 5-12

downloads: 342

cite

Abstract

Contamination of milk with aflatoxin M1 (AFM1) is related to the feed for milking cows, which is contaminated with aflatoxin B1 (AFB1). Feed AFB1 converts to AFM1 by dehydrogenation. In this study, we used Lactic acid bacteria (LAB) isolated from raw milk and its products and commercial or laboratory-made beta-glucan isolated from yeast and oats to establish how these mycotoxin binders affect the quality of sterilised, long-life, 2.8% fat milk contaminated with 0.05 mg/L of AFM1. We took the content of fats, carbohydrates, sugars (lactose), and proteins, and the calculated energy values for quality parameters. The mean energy value of the milk treated with AFM1 binders ranged between 85.7% and 101.5% of the control, untreated milk, whereas the fat content ranged between 65.3% and 100.7%. The protein content ranged between 64.4% and 101.1%, carbohydrates between 83.1% and 103%, and lactose between 76.3% and 100.8%. The results indicated a good possibility of binding of AFM1 with Lactobacilus plantarum bacteria, and 0.01% of β-glucan from oats was 0.005% of β-glucan isolated from yeast from Saccharomyces cerevisiae 20. These findings suggest that milk treated with these binders can be processed further and that its treatment significantly reduces the risk of exposure through diet and the related economic damage.

Keywords

milk; aflatoxin M1; mycotoxin binders; quality of milk

Hrčak ID:

256558

URI

https://hrcak.srce.hr/256558

Publication date:

3.5.2021.

Visits: 1.284 *