PMID: 2123930May 1, 1990Paper

Influence of aflatoxin B1 on gas production by lactic acid bacteria

Journal of Environmental Pathology, Toxicology and Oncology : Official Organ of the International Society for Environmental Toxicology and Cancer
M Sutić, A Banina

Abstract

The main characteristic of homofermentative lactic acid bacteria is that they do not produce gas from glucose and other sugars. However, in these experiments Lactobacillus casei, Lb. plantarum and Streptococcus lactis in broth media with glucose, galactose, lactose and sucrose, and aflatoxin B1 produces acid and also a significant amount of gas. In the control media without aflatoxin, these bacteria did not produce gas. The data suggest that lactic acid bacteria, known until now as homofermentative, become heterofermentative because of the influence of aflatoxin B1. The results of these investigations are of practical value because they may explain the defect of cheese "blowing," which can appear in Trapist cheese vacuum packed in foil. This type of unusual "blowing" occurs approximately one month after cheese manufacture. This defect can be characterized by very large holes and cracks inside the cheese. The flavor is similar to that of young cheese, which can be very undesirable for a ripened, Trapist, aged cheese.

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