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%)