Investigation of the effects of yogurt cultures on Polycyclic Aromatic Hydrocarbons

Authors : Selin Yüksel Çürük, Özgür Kuzukıran, Ayhan Filazi

Pages : 26-33

Doi:10.35864/evmd.1456275

View : 65 | Download : 61

Publication Date : 2024-07-04

Article Type : Research Paper

Abstract :The effect of cultures used in yogurt production on PAHs was investigated. PAH-free milk divided into 4 groups; (1) traditional village yogurt culture, (2) culture used with commercial yogurt, (3) combination culture of Lactobacillus delbrueckki ssp. bulgaricus, L. acidophilus, Streptococcus thermophilus, Bifidobacterium animalis ssp. lactis, B. infantis M-63, B. bifidum BGN4 and GOS, (4) combination of L. delbrueckki ssp. bulgaricus, L. acidophilus, B. lactis and S. thermophilus. Each group was divided into 4 subgroup and first group was kept as control while the other groups were treated with 50, 100, 200 µg kg-1 of a mixture 4 PAH [Benzo(a)pyrene, chrysene, benzo(b)fluoranthene, benzo(a)anthracene] respectively. Whereas the highest reduction was seen in 3rd group at 200 µg kg-1 with 21.7%, the lowest was seen in the 1st group at 200 µg kg-1 with 8.05%. It was concluded that yogurt cultures can inhibit PAHs in milk at a very low level and cannot completely degrade them.
Keywords : inhibisyon, polisiklik aromatik hidrokarbon, süt, yoğurt