This study focused on monitoring changes in aflatoxin M1 (AFM1) concentrations during production and storage of different fermented milks using selected probiotic and nonprobiotic combined cultures. ...Milk samples intended for fermentation were intentionally contaminated by adding a standard of AFM1. All of the tested cultures caused remarkable reductions in AFM1 concentrations during the fermentation process. Probiotic cultures were more effective than nonprobiotic cultures, with Lactobacillus caseiLC‐01 strain being the most efficient, achieving a reduction level of approximately 58%. Among the nonprobiotic cultures, yoghurt culture YC‐380 was the most efficient, with a reduction level of approximately 41%.
In this study, the levels of aflatoxin B
1
(AFB
1
), ochratoxin A (OTA), zearalenone (ZEN), deoxynivalenol (DON) and fumonisins (FUM) in unprocessed cereals (
n
= 189) and cereal-based products (
n
... = 61) were determined using validated ELISA methods. All samples originated from either conventional or organic production corresponded to the 2015 harvest in Croatia. Based on the mean mycotoxin concentrations, the risk for the consumer to exceed the tolerable daily intake (TDI) for these toxins by the consumption of both types of cereals and cereal-based products was assessed. Mycotoxin contamination of organic cereals and organic cereal-based products was not significantly different (
p
> 0.05). Given that the exposure assessment resulted in a small fraction of the TDI (maximum: DON, 12% of TDI), the levels of the investigated mycotoxins in both types of cereals and cereal-based products from the 2015 harvest did not pose a human health hazard.
Milk containing aflatoxin M1 (ATM1) in quantities above 0.05 µg/kg is considered unsuitable for consumption. It is possible to use mycotoxin deactivators that bind aflatoxin M1 and allow the further ...use of milk. The study aimed to examine the impact of selected mycotoxin deactivators (beta-glucan from yeast and oats, and live and dead lactic acid bacteria) on the nutritional composition of milk after binding to aflatoxin M1 intentionally added to milk. The study used consumption milk with 2.8% milk fat intentionally contaminated with aflatoxin M1. Furthermore, 0.05% and 0.1% solutions of beta-glucan from yeast and beta-glucan from oats were added to the contaminated milk, as well as live and dead lactic acid. Concentrations of Na, K, Mg, and Ca were monitored at the zero hour of binding of mycotoxin deactivators and ATM1, after 2 h of binding, and after 4 and 24 h of binding. The largest deviations were found in Na, K, and Mg, while the minimum changes were observed in Ca. Live lactic acid bacteria were found to have the least impact on micronutrients, except in Na (difference = 40, p = 0.029, GES = 0.083), where the 0.1% solution from oats had the least impact on micronutrient content. The results of this study suggest that it is best to use live lactic acid bacteria where the different duration of action regarding nutrients, with the possible exception of Na, is not relevant, which indicates that, when using this mycotoxin deactivator, milk contaminated with ATM1 can be further used.
In order to minimise human exposure to aflatoxin M
(AFM
) the levels of this highly carcinogenic mycotoxin in milk, heat-treated milk, and other dairy products have been limited to <0.05 μg kg
. ...However, its removal from dairy products presents a challenge for dairy producers, as commercial additives change organoleptic properties, and filtration alone yields poor results. The aim of this study was to find a strain of lactic acid bacteria (LAB) from milk or dairy products that most effectively binds AFM1 and to see whether heat treatment of the selected LAB affects the binding efficiency. We also wanted to investigate whether centrifugation can improve filtering of the obtained AFM1-LAB complexes from milk. To do that, we isolated and identified 10 native LAB species/strains, incubated their viable or heat-treated cells (10
CFU mL
) in milk spiked with 0.5 μg L
of AFM
at 4 °C for 0, 2, 4, and 24 h, and quantified the amount of unbound AFM
with HPLC. AFM
binding efficiency ranged from 21 to 92 % for viable cells and from 26 to 94 % for the heattreated ones. Since both viable and heat-treated Lactobacillus plantarum KM showed the best results, we used it for the next step in AFM1 removal from milk. Heat treatment in combination with filtration and centrifugation yielded removal as high as 96 %.
Mikotoksini učestalo kontaminiraju i hranu ljudi i hranu za životinje, ponajprije žitarice i proizvode na bazi žitarica. Citrinin je mikotoksin kojeg sintetiziraju pojedine plijesni iz roda ...Penicillium, Aspergillus i Monascus, među kojima ga najviše sintetizira P. citrinum. S obzirom na nedostatnost podataka o razinama citrinina u žitaricama, u okviru ovog istraživanja analizirane se njegove koncentracije u kukuruzu (n=158) s obiteljskih poljoprivrednih gospodarstava u Hrvatskoj tijekom petogodišnjeg razdoblja (2017.-2021.). Tijekom petogodišnjeg razdoblja citrinin je detektiran u 25,3 % uzoraka kukuruza prikupljenih na području cijele
Hrvatske. Najveća prosječna koncentracija utvrđena je 2016. godine (162,9±162,0 μg/ kg) te 2020. godine (154,9±358,8 μg/kg), a najveća koncentracija od 968,6 μg/kg određenajeu2020.godiniuuzorkukukuruza uzorkovanom na području južne regije Hrvatske.Sobziromnautvrđenuznačajniju kontaminaciju pojedinih uzoraka, može se zaključiti o nužnosti sustavnog nadzora citrinina u hrani za ljude i u hrani za životinje, kao i definiranju najvećih dopuštenih količina ovog mikotoksina u okviru zakonodavstva.
The aim of this study was to investigate ochratoxin A (OTA) and citrinin (CIT) co-occurrence in different unprocessed cereals (n = 189) originating from Croatia during a three-year investigation ...period (2014-2016) using validated enzyme immunoassay (ELISA) methods. CIT and OTA were determined in 49% and 7% of samples, respectively. Significantly higher (p < 0.05) overall mean concentrations were determined for CIT (66.8 ± 76.0 µg/kg) in comparison to OTA (5.2 ± 1.1 µg/kg). Based on the analysis of all investigated cereals, CIT was found about 15 times more frequently than OTA and in similarly (15-fold) higher concentrations, irrespective of the cultivation year. The results revealed a moderately positive correlation between OTA and CIT concentrations in maize (r
s
= 0.44) and wheat (r
s
= 0.59), whereas in barley and oat this correlation (p > 0.01) was not significant.
•Basic chemical and fatty acid compositions of traditional cheeses were determined.•Differences between cow and sheep cheese were found in terms of fatty acid composition.•Starter cultures ...significantly influenced the chemical and fatty acid composition.•Commercial and previously isolated autochthonous starter cultures were used.•The 45-day ripening time significantly affected the chemical composition.
In this study, the basic chemical and fatty acid compositions of autochthonous Croatian cow and sheep cheeses in a lamb skin sack (local name: “sir iz mišine”) were determined. Also, the influences of ripening period and different starter cultures on chemical and fatty acid composition of these cheeses were investigated. Samples of cow (n=20) and sheep (n=20) milk cheeses were produced in three different ways: from raw milk without the addition of a starter culture, from pasteurized milk with commercial starter cultures and with previously isolated autochthonous starter cultures (Lactococcus lactis S1 or Lactobacillus plantarum B or a mixture of both). Samples were taken during a 45-day ripening period (on days 0, 15, 30 and 45). The ripening time significantly affected all basic chemical parameters, while different starter cultures significantly (p<0.05) influenced protein, fat and ash content. Ripening time had no significant effect on the representation of the investigated fatty acid groups (p>0.05), but a significant difference was found depending on the starter cultures used and the type of cheese analysed, in terms of statistically higher proportion (p<0.05) of polyunsaturated fatty acids in the finished sheep's milk cheese (2.58–2.97%) in comparison to the cow's milk cheese (1.93–2.14%). Fatty acids most represented in the analysed cheeses were palmitic, oleic and stearic acid.
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