| Heat treatment conditions |
Post-heat-treatment fermentation (AFM1 concentrations) (µgL−1) |
||
| AFM1 conc. of sample (A) fermented using Lactobacillus rhamnosus (% reduction) |
AFM1 conc. of samples (B) fermented using Lactobacillus plantarum (% reduction) |
AFM1 conc. of samples (C) fermented using L. bulgaricus + Streptococcus thermophilus (% reduction) |
|
| 61˚C for 15 min |
0.140 (41.6%) |
0.179 (25.4%) |
0.132 (45.0%) |
| 61˚C for 20 min |
0.140 (41.6%) |
0.179 (25.4%) |
0.132 (45.0%) |
| 80˚C for 20 min |
0.134 (44.2%) |
0.172 (28.3%) |
0.122 (49.2%) |
| 100˚C for 20 min |
0.133 (44.6%) |
0.170 (29.2%) |
0.123 (48.8%) |
| 121˚C for 15 min |
0.119 (50.5%) |
0.155 (35.4%) |
0.099 (58.8%) |
| Uncontrolled heat treatment of milk for 20 min |
0.130 (45.8%) |
0.166 (30.8%) |
0.121 (49.6%) |