Reduction of Aflatoxin M1 Levels during Ethiopian Traditional Fermented Milk (Ergo) Production

Table 2

Effect of pH on the fate of AFM1 in naturally fermenting milk (ergo) at 25°C.

Incubation period (days)	Raw milk fermenting to ergo		Sterilized milk sample		Starter culture inoculated milk sample
	pH	% AFM1 reduction	pH	% AFM1 reduction	PH	% AFM1 reduction
0	4.45	-	4.50	0	4.50	-
1	4.40	13.53 ± 1.136	4.48	0.36 ± 0.10	4.40	10.7 ± 1.70
2	4.30	25.13 ± 2.10	4.41	1.24 ± 0.39	4.35	14.41 ± 2.13
3	4.10	35.67 ± 0.10	4.40	3.25 ± 0.21	4.15	22.30 ± 3.13
4	3.70	44.80 ± 1.17	3.93	4.90 ± 1.10	3.67	44.14 ± 1.50
5	3.50	57.33 ± 3.10	3.89	5.50 ± 2.40	3.53	54.04 ± 2.94

Results are the average ± SD for triplicate samples.