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Effects of Lactobacillus acidophilus on the growth of Aspergillus ochraceus and ochratoxin a production in youghurt = Učinek Lactobacillus acidophilus na rast Aspergillus ochraceus in nastajanje ohratoksina v jogurtu
Škrinjar, Marija, 1951- ; Sedej, Ivana ; Pešić-Mikulec, Dragana
The possibility of lowering the growth of ochratoxigenic mould Aspergillus ochraceus and synthesis of ochratoxin A (OA) by 4 % culture Lactobacillus acidophilus in yoghurt during milk fermentation, ...and then during the storage of yoghurt at 4, 25, 32 and 37 oC were investigated. Experiment lasted for 2, 4 and 6 days. A 4 % suspension of A. ochraceus was added to milk at the same time with L. acidophilus culture. It was noticed that the L. acidophilus has a large effect on lowering the growth of A. ochraceus and the synthesis of OA. A.ochraceus was growing at 4 oC in all time periods (5.8 - 10[up]3-5.1 x 10[up]5 cellsml-1) and at temperature of 25 oC for 2 days (7.6 x 10[up]2 cells ml-1). Under all other conditions the complete inhibition of growing A.ochraceus was noticed. OA was synthetised only at 25 oC after 4 days of growing A.ochraceus in yoghurt in concentration 400.00 [micro]g l-1.
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