Research of aflatoxin B1 influence on development of microorganisms during Trappist cheese ripening

Mikotoksini su metabolitski proizvodi plesni i spadaju u grupu prirodno najjačih karcinogenih supstanci koje se mogu naći u hrani. Od svih mikotoksina, kada se radi o mlijeku i mliječnim proizvodima najintenzivnije su ispitivani aflatoksini o čemu svjedoče veoma obimni literaturni podaci.The effect of aflatoxin Bi on Trappist cheese microflora is presented. It has been shown that curding of milk with aflatoxin B1 is prolonged. The total bacterial number in the curd was also smaller in comparison with standard sample. Higher bacterial numbers in the further course of cheese ripening indicated that aflatoxin had a slight stimulation on the cheese microflora