Effect of thermal treatment of whey contaminated with antibiotics on the growth of Kluyveromyces marxianus

The Journal of Dairy Research
Dafna ElukRafael Althaus

Abstract

The objective of the studies reported in this research communication was to investigate the use of whey contaminated with antibiotics such as cephalosporins, quinolones and tetracyclines as a nutrient medium for the growth of Kluyveromyces marxianus with particular attention to the effect of thermal treatment used to overcome the inhibitory effects of antibiotic concentrations close to the Maximum Residue Limits. The heat treatments at 120 °C for 40 min, 120 °C for 83 min, and 120 °C for 91 min caused total inactivation of cephalosporins, tetracyclines and quinolone residues in whey respectively.

References

Jul 3, 2008·Journal of Food Protection·M A ZorraquinoR Althaus
Apr 7, 2009·The Korean Journal of Hepatology·Yun Gyu Park
Apr 20, 2010·Journal of Agricultural and Food Chemistry·M RocaM P Molina
Feb 23, 2011·Journal of Dairy Science·M RocaM P Molina
Jul 4, 2018·The Journal of Dairy Research·Aleksandar SiljanoskiKsenija Šinigoj-Gačnik

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