Effects of aflatoxin B1 on kefir culture

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.