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Experimental aflatoxin production in home-made yoghurt

Experimentelle Aflatoxinproduktion im hausgemachten Joghurt

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Zusammenfassung

Es werden das Pilzwachstum und die Aflatoxinproduktion durch aflatoxigene Stämme während der Herstellung von Joghurt beschrieben. Dies ergänzt frühere Studien, die zeigten, daß Joghurt ein gutes Substrat für die Aflatoxinproduktion ist. Zwei Faktoren waren von speziellem Interesse: a) die Temperatur bei der Herstellung (45 °C) und b) der Einfluß der Milchsäurebakterien. Entweder während der Herstellung des Joghurts oder während der Kühlung von 45 °C auf 4 °C sind die erforderlichen Bedingungen für das Pilzwachstum gegeben. Diese sind ausreichend für die Synthese kleiner Mengen von Aflatoxin. Jedoch zeigen unsere Ergebnisse nicht klar, ob die Milchsäurebakterien einen Einfluß auf das Pilzwachstum und die Aflatoxinproduktion haben.

Summary

Fungal growth and aflatoxin production by an aflatoxigenic strain during the manufacture of yoghurt are described. This completes previous studies which show that yoghurt may be a good substrate for aflatoxin production. Two factors were of special interest: (a) the temperature of the elaboration process (45 °C) and (b) the effect of lactic bacteria. Either during the elaboration of yoghurt or during its cooling from 45 °C to 4 °C, the necessary conditions required to start fungal growth are given; these are adequate enough for the synthesis of small quantities of aflatoxins. However our results do not clearly show that lactic bacteria have an influence on fungal growth and aflatoxin production.

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Authors and Affiliations

  1. Unidad Docente Microbiología e Inmunologia, Departamento de Patologia Animal I, Sanidad Animal, Facultad de Veterinaria, Universidad Complutense, E-28040, Madrid, Spain

    Jose L. Blanco, Lucas Domínguez, Esperanza Gómez-Lucía, Jose F. F. Garayzábal, Joaquin Goyache & Guillermo Suárez

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  1. Jose L. Blanco
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  2. Lucas Domínguez
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  3. Esperanza Gómez-Lucía
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  4. Jose F. F. Garayzábal
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  5. Joaquin Goyache
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  6. Guillermo Suárez
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Blanco, J.L., Domínguez, L., Gómez-Lucía, E. et al. Experimental aflatoxin production in home-made yoghurt. Z Lebensm Unters Forch 186, 323–326 (1988). https://doi.org/10.1007/BF01027036

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  • DOI: https://doi.org/10.1007/BF01027036

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