Please use this identifier to cite or link to this item: https://open.uns.ac.rs/handle/123456789/13830
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dc.contributor.authorŠkrinjar M.en
dc.contributor.authorRašić J.en
dc.contributor.authorStojičić V.en
dc.date.accessioned2020-03-03T14:53:51Z-
dc.date.available2020-03-03T14:53:51Z-
dc.date.issued1996-01-01en
dc.identifier.issn00155632en
dc.identifier.urihttps://open.uns.ac.rs/handle/123456789/13830-
dc.description.abstractA decrease in the content of ochratoxin A (OA) was observed in milk samples fermented by yoghurt bacteria and bifidobacteria. OA was added to the milk before fermentation at a rate of 0.05-1.5 mg/L. No residues of OA were found in samples containing 0.05 and 0.1 mg/L of OA, fermented by S. salivarius subsp. thermophilus, L. delbrueckii subsp. bulgaricus and B. bifidum. Yoghurt bacteria (S. salivarius subsp. thermophilus and L. delbrueckii subsp. bulgaricus) were the most effective since no residues were detected even in fermented samples containing originally 0.5 mg/L OA.en
dc.relation.ispartofFolia Microbiologicaen
dc.titleLowering of Ochratoxin A Level in Milk by Yoghurt Bacteria and Bifidobacteriaen
dc.typeJournal/Magazine Articleen
dc.identifier.doi10.1007/BF02816335en
dc.identifier.pmid41en
dc.identifier.scopus2-s2.0-0030320728en
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/0030320728en
dc.relation.lastpage28en
dc.relation.firstpage26en
dc.relation.issue1en
dc.relation.volume41en
item.grantfulltextnone-
item.fulltextNo Fulltext-
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