Effect of increasing zearalenone levels on the coagulation properties of milk and the viability of yogurt bacteria

Oto Hanuš, Ludmila Křížová, Jana Hajšlová, Jaromír Lojza, Marcela Klimešová, Libor Janů, Petr Roubal, Jaroslav Kopecký and Radoslava Jedelská
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Oto Hanuš: Prague
Ludmila Křížová: Department of Animal Nutrition, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno
Jana Hajšlová: Czech Republic
Jaromír Lojza: Czech Republic
Marcela Klimešová: Prague
Libor Janů: Prague
Petr Roubal: Prague
Jaroslav Kopecký: Prague
Radoslava Jedelská: Prague

Czech Journal of Food Sciences, 2018, vol. 36, issue 4, 277-283

Abstract: The effect of increasing levels of zearalenone (ZEA) artificially supplemented to milk on the coagulation characteristics and the viability of Lactobacillus bulgaricus and Streptococcus thermophilus was examinated. Cow milk was inoculated with the yogurt culture YC-180 - YO-Flex and divided into 72, 25-ml flasks. Two samples were collected before fermentation (0 h) and remaining 70 flasks were divided into 7 groups - control (C), Z0 with 0.5 ml of ethanol and Z10, Z100, Z250, Z500, and Z1000 that were spiked with ZEA to reach the final ZEA concentrations of 10, 100, 250, 500, and 1000 µg/l, respectively. Samples were fermented at 43 ± 2°C for 5 hours. Two samples per group were collected at 1-h intervals and analysed on pH, titratable acidity, ZEA and count of Lb. bulgaricus and Str. thermophilus. The addition of ZEA resulted in slower acidification in Z100, Z250, Z500, and Z1000. The highest ZEA binding capacity (25%) was observed in Z10 and the lowest (3.1%) was found in Z1000.

Keywords: detoxifying capability; fermentation process; Lactobacillus delbrueckii; mycotoxin; Streptococcus thermophilus (search for similar items in EconPapers)
Date: 2018
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:36:y:2018:i:4:id:391-2017-cjfs

DOI: 10.17221/391/2017-CJFS

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