Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/15997
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Skrinjar M. | en |
dc.contributor.author | Vujicic I. | en |
dc.contributor.author | Stubblefield R. | en |
dc.contributor.author | Vulic M. | en |
dc.contributor.author | Juric V. | en |
dc.date.accessioned | 2020-03-03T15:02:11Z | - |
dc.date.available | 2020-03-03T15:02:11Z | - |
dc.date.issued | 1990-01-01 | en |
dc.identifier.issn | 08905436 | en |
dc.identifier.uri | https://open.uns.ac.rs/handle/123456789/15997 | - |
dc.description.abstract | The influence of aflatoxin B1 (AB1) on kefir culture was studied. UHT sterilized milk containing 0, 10, 50 and 100 μg/l of AB1 was inoculated with 5% of kefir culture, incubated 24 hrs at 18 C and then stored for 48 hrs at 4 C. All AB1 concentrations added slightly reduced the total number of bacteria and Lactobacillus spp. Streptococcus sp. was not effected by 10 and 50, but 100 μg/1 slightly reduced their number. The reduced number of yeast was found in kefir with 10, but they were disappeared in kefir with 50 and 100 μg/1. Geotrichum sp. was effected by AB1 in the same way as yeasts. The yeasts and Geotrichum sp. were found to be most sensitive to AB1. Streptococcus sp. was most resistant. | en |
dc.relation.ispartof | Food Biotechnology | en |
dc.title | Effects of aflatoxin B1 on kefir culture | en |
dc.type | Journal/Magazine Article | en |
dc.identifier.scopus | 2-s2.0-0025237991 | en |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/0025237991 | en |
dc.relation.firstpage | 608 | en |
dc.relation.issue | 1 | en |
dc.relation.volume | 4 | en |
item.grantfulltext | none | - |
item.fulltext | No Fulltext | - |
Appears in Collections: | TF Publikacije/Publications |
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