Investigation of the effects of yogurt cultures on Polycyclic Aromatic Hydrocarbons

Öz

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.

Anahtar Kelimeler

• inhibition
• polycyclic aromatic hydrocarbons
• milk
• yogurt

Polisiklik aromatik hidrokarbonlara yogurt kültürlerinin etkileri

Öz

Yoğurt üretiminde kullanılan kültürlerin PAH'lar üzerindeki etkisi araştırıldı. PAH içermeyen sütler 4 gruba ayrıldı; (1) geleneksel köy yoğurdu kültürü, (2) ticari yogurt kullanılan kültür, (3) Lactobacillus delbrueckki ssp. bulgaricus, L. acidophilus, Streptococcus thermophilus, Bifidobacterium animalis ssp. lactis, B. infantis M-63, B. bifidum BGN4 ve GOS, (4) L. delbrueckki ssp. bulgaricus, L. acidophilus, B. lactis ve S. thermophilus kombinasyonu. Her grup 4 alt gruba ayrıldı ve ilk grup kontrol olarak tutulurken, diğer gruplar sırasıyla 50, 100, 200 µg kg-1 4 PAH [Benzo(a)piren, krizen, benzo(b)floranten, benzo(a)antrasen] karışımı ile muamele edildi. En yüksek azalma %21.7 ile 3. grupta 200 µg kg-1'da görülürken, en düşük azalma %8.05 ile 1. grupta 200 µg kg-1'da görüldü. Yoğurt kültürlerinin sütteki PAH'ları çok düşük düzeyde inhibe edebildiği ve tamamen parçalayamadığı sonucuna varıldı.

Anahtar Kelimeler

• inhibisyon
• polisiklik aromatik hidrokarbon
• süt
• yoğurt

Kaynakça

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