Izvorni znanstveni članak
https://doi.org/10.15567/mljekarstvo.2019.0105
The impact of bacterial cultures on changes in contents of PCB congeners in yoghurt and bioyoghurt - alternative methods for PCB reduction in dairy products
Agata Witczak
orcid.org/0000-0002-7705-2138
; West Pomeranian University of Technology, Faculty of Food Science and Fisheries, Department of Toxicology, Szczecin, Poland
Anna Mituniewicz-Małek
; West Pomeranian University of Technology, Faculty of Food Science and Fisheries, Department of Dairy Technology and Food Storage, Szczecin, Poland
Sažetak
Persistent organic pollutants, including polychlorinated biphenyls, may pose serious health hazard to consumers due to their lipophilic character as well as their high stability and toxicity. They are common in milk and also in dairy products. Therefore, to provide consumers with food of the lowest possible level of pollutants, it is important to estimate the influence of technological processes in milk and dairy products manufacture on changes in the contents of toxic PCB congeners. The PCB congeners content was determined using gas chromatography with mass spectrometry. Our study showed that yoghurt starter cultures turned out to be an effective tool in decreasing the toxicity equivalent of yoghurts. The presence of additional two starter cultures of bacteria Lactobacillus acidophilus and Bifidobacterium sp. In the A.B.T. bioyoghurt starter culture was most likely the reason of the highest efficiency of this culture to reduce the value of toxicity equivalent (TEQPCB) in bioyoghurts (reduction by nearly 50 %). However, none of the four tested starter cultures of yoghurts and bioyoghurts ensured complete biodegradation of any of the tested PCB congeners. These cultures contributed to a distinct reduction in contents of the PCB congeners in the finished products and, simultaneously, to a significant increase in PCB 28 and PCB 77, which may result from the degradation of more chlorinated congeners. In consequence it can improve the quality of fermented dairy products.
Ključne riječi
reduction of polychlorinated biphenyls; starter cultures of yoghurt and bioyoghurt
Hrčak ID:
213426
URI
Datum izdavanja:
20.12.2018.
Posjeta: 1.552 *