Please use this identifier to cite or link to this item: https://open.uns.ac.rs/handle/123456789/15997
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dc.contributor.authorSkrinjar M.en
dc.contributor.authorVujicic I.en
dc.contributor.authorStubblefield R.en
dc.contributor.authorVulic M.en
dc.contributor.authorJuric V.en
dc.date.accessioned2020-03-03T15:02:11Z-
dc.date.available2020-03-03T15:02:11Z-
dc.date.issued1990-01-01en
dc.identifier.issn08905436en
dc.identifier.urihttps://open.uns.ac.rs/handle/123456789/15997-
dc.description.abstractThe 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.ispartofFood Biotechnologyen
dc.titleEffects of aflatoxin B1 on kefir cultureen
dc.typeJournal/Magazine Articleen
dc.identifier.scopus2-s2.0-0025237991en
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/0025237991en
dc.relation.firstpage608en
dc.relation.issue1en
dc.relation.volume4en
item.grantfulltextnone-
item.fulltextNo Fulltext-
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