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Effect of increasing zearalenone levels on the coagulation properties of milk and the viability of yogurt bacteria

Author

Listed:
  • Oto HANUŠ

    (Prague)

  • Ludmila KŘÍŽOVÁ

    (Department of Animal Nutrition, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno)

  • Jana HAJŠLOVÁ

    (Czech Republic)

  • Jaromír LOJZA

    (Czech Republic)

  • Marcela KLIMEŠOVÁ

    (Prague)

  • Libor JANŮ

    (Prague)

  • Petr ROUBAL

    (Prague)

  • Jaroslav KOPECKÝ

    (Prague)

  • Radoslava JEDELSKÁ

    (Prague)

Abstract

The effect of increasing levels of zearalenone (ZEA) artificially supplemented to milk on the coagulation characteristics and the viability of Lactobacillus bulgaricus and Streptococcus thermophilus was examinated. Cow milk was inoculated with the yogurt culture YC-180 - YO-Flex and divided into 72, 25-ml flasks. Two samples were collected before fermentation (0 h) and remaining 70 flasks were divided into 7 groups - control (C), Z0 with 0.5 ml of ethanol and Z10, Z100, Z250, Z500, and Z1000 that were spiked with ZEA to reach the final ZEA concentrations of 10, 100, 250, 500, and 1000 µg/l, respectively. Samples were fermented at 43 ± 2°C for 5 hours. Two samples per group were collected at 1-h intervals and analysed on pH, titratable acidity, ZEA and count of Lb. bulgaricus and Str. thermophilus. The addition of ZEA resulted in slower acidification in Z100, Z250, Z500, and Z1000. The highest ZEA binding capacity (25%) was observed in Z10 and the lowest (3.1%) was found in Z1000.

Suggested Citation

  • Oto HANUŠ & Ludmila KŘÍŽOVÁ & Jana HAJŠLOVÁ & Jaromír LOJZA & Marcela KLIMEŠOVÁ & Libor JANŮ & Petr ROUBAL & Jaroslav KOPECKÝ & Radoslava JEDELSKÁ, 2018. "Effect of increasing zearalenone levels on the coagulation properties of milk and the viability of yogurt bacteria," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 36(4), pages 277-283.
    • Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:4:id:391-2017-cjfs
    DOI: 10.17221/391/2017-CJFS
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    References listed on IDEAS

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    1. Tatjana Krivorotova & Jolanta Sereikaite & Pawel Glibowski, 2017. "Rheological and textural properties of yogurts enriched with Jerusalem artichoke flour," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 35(5), pages 432-439.
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