Original scientific paper
Aflatoxin B1 sensitive isolates of Lactobacillus casei and Lb. lactis
Marija Šutić
; Poljoprivredni fakultet, Nemanjina 6, 11080 Beograd, Srbija
Vukosava Dević
Dragojlo Obradović
Ana Banina
Abstract
The lactic acid bacteria were isolated from cheeses Gauda, Trapist, Podravce na a la Belpaese. There were determinated 25 isolates. Among them 22 belong to species of Lactobacillus casei var. and 3 to Lb. lactis. The aflatoxin B1 inhibition of growth all isolates of lactic acid bacteria on the agar medium. On the other hand, all strains formed more acid and faster milk curdling in the aflatoxin B1 presence, than in control milk. In the same time on the surface of the curd occured the milk serum and gas was detected, except in the case with two strains of Lb. lactis. The data suggests that isolated homofermentative lactic acid bacteria become heterofermentative due to the influence of aflatoxin.
Keywords
milk; aflatoxin B1; Lactobacillus casei; Lb. lactis
Hrčak ID:
116357
URI
Publication date:
1.9.1983.
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