Promjena koncentracije aflatoksina M1 pri tehnološkom procesu proizvodnje i čuvanja probiotičkog fermentiranog mlijeka

master's thesis

• Title (english): Changes in the concentration of aflatoxin M1 in the technological process of production and storage of probiotic fermented milk
• Author: Viktorija Sokić
• Mentor: Rajka Božanić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Milk and Milk Products); Zagreb
• Defense date and country: 2015-09-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Aflatoksini u mlijeku i mliječnim proizvodima nisu rijetkost, stoga su mnoge države uspostavile regulatorne mjere za maksimalno dopuštene koncentracije aflatoksina u mliječnim proizvodima. Mnoga provedena istraživanja pokazala su da su neki sojevi bakterija mliječne kiseline učinkoviti u smanjenju koncentracije aflatoksina. Cilj ovog rada bio je proučiti promjenu koncentracije aflatoksina M1 tijekom tehnološkog postupka proizvodnje i čuvanja probiotičkog fermentiranog mlijeka proizvedenog pomoću kultura BB-12, ABT-5 i LC-01. Za potrebe istraživanje mlijeko je kontaminirano standardom aflatoksina koncentracije 10 μg mL-1. Svim uzorcima određivana je pH vrijednost, titracijska kiselost, sinereza te udio proteina, suhe tvari i pepela tijekom skladištenja kroz 21 dan. Početna koncentracija aflatoksina u kontaminiranom mlijeku iznosila je 67,22 ng kg-1. Nakon fermentacije smanjenje koncentracije aflatoksina iznosilo je 35,46 ng kg-1 (47,25%) za probiotičko fermentirano mlijeko s kulturom BB-12, 33,74 ng kg-1 (49,81%) za probiotičko fermentirano mlijeko s kulturom ABT-5 te 39,36 ng kg-1 (41,45%) za probiotičko fermentirano mlijeko s kulturom LC-01. Koncentracija aflatoksina je opadala do kraja perioda čuvanja uzoraka. Na osnovu dobivenih rezultata može se zaključiti da su ispitivane probiotičke kulture učinkovite u smanjenju koncentracije aflatoksina.

Abstract (english)

Aflatoxins in milk and milk products are not uncommon due to that many countries have established regulatory measures which define the maximum permitted concentration of aflatoxin in milk products. Many studies have shown that some strains of lactic acid bacteria are effective in reducing the concentration of aflatoxin. The purpose of this work was to study the change in concentrations of aflatoxin M1 during the technological process of production and storage of probiotic fermented milk, produced using cultures BB-12, ABT-5 and LC-01. For study purposes, milk was contaminated with standard aflatoxin concentration of 10 μg mL-1. All of the samples was determined the pH, titratable acidity, syneresis and also shares of protein, dry matter and ash during storage for 21 day. The initial concentration of aflatoxin in contaminated milk was 67,22 ng kg-1. After fermentation, the concentration of aflatoxin dropped to amount of 35,46 ng kg-1 (47,25%) for probiotic fermented milk with a BB-12 culture, 33,74 ng kg-1 (49,81%) for probiotic fermented milk with a ABT-5 culture and 39,36 ng kg-1 (41,45%) for probiotic fermented milk with a LC-01 culture. The concentration of aflatoxin has continued to decrease during the period of storage. Based on the given results, it can be concluded that tested probiotic cultures are effective in reducing the concentration of aflatoxin.

• Keywords: aflatoksini; Bifidobacterium; Lactobacillus; probiotici; fermentirano mlijeko
• Keywords (english): aflatoxins; Bifidobacterium; Lactobacillus; probiotics; fermented milk
• Language: croatian
• URN:NBN: urn:nbn:hr:159:563547
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-02 10:17:58