1.
Folia Microbiol (Praha)
; 41(1): 26-8, 1996.
Artículo
en Inglés
| MEDLINE
| ID: mdl-9090820
RESUMEN
A decrease in the content of ochratoxin A (OA) was observed in milk samples fermented by yoghurt bacteria and bifidobacteria. OA was added to the milk before fermentation at a rate of 0.05-1.5 mg/L. No residues of OA were found in samples containing 0.05 and 0.1 mg/L of OA, fermented by S. Salivarius subsp. thermophilus, L. delbrueckii subsp. bulgaricus and B. bifidum. Yoghurt bacteria (S. salivarius subsp. thermophilus and L. delbrueckii subsp. bulgaricus) were the most effective since no residues were detected even in fermented samples containing originally 0.5 mg/L OA.