Leães F L, Daniel A P, Mello G B, Battisti V, Bogusz S, Emanuelli T, Fries L L M, Costabeber I
Programa de Pós-graduação em Ciência e Tecnologia de Alimentos, Centro de Ciências Rurais, Universidade Federal de Santa Maria, Camobi, Santa Maria, RS, CEP 97105-900, Brazil.
Food Chem Toxicol. 2006 Jun;44(6):847-54. doi: 10.1016/j.fct.2005.11.008. Epub 2006 Jan 4.
We investigated the growth of the meat starter Staphylococcus xylosus (10(4) cells mL(-1)) in liquid media containing 0.01 ppm of each polychlorinated biphenyls (PCBs 10, 28, 52, 138, 153, and 180) and its ability to degrade PCBs during 168 h of incubation in liquid media (10(4) cells mL(-1), 0.01 ppm of each PCB congener) and cured meat mixture (0.1% of meat starter, 1 microg g(-1) fat of each PCB congener). PCBs did not affect the growth of the starter microorganism in nutritive (brain heart infusion, BHI) or mineral salts medium (MSM) when compared to control (no PCB). S. xylosus degraded some of the PCB congeners tested. PCBs 138 and 153 were degraded both in BHI (78% and 68%, respectively; p<0.05) and in MSM (71% and 66%, respectively; p<0.05), with maximum degradation being observed within 24 h. Highly significant negative exponential relationships was observed between incubation time and concentrations of PCB 28 and 180 in BHI, as well as for PCBs 52 and 180 in MSM. In the cured meat mixture highly significant negative exponential relationship was observed between incubation time and the concentration of PCB 10. These results indicate that although S. xylosus reduced residues of various PCB congeners in liquid media, it was less effective in cured meat.
我们研究了肉用发酵剂木糖葡萄球菌（10⁴ 个细胞/mL）在含有 0.01 ppm 各多氯联苯（PCB 10、28、52、138、153 和 180）的液体培养基中的生长情况，以及其在液体培养基（10⁴ 个细胞/mL，各 PCB 同系物 0.01 ppm）和腌制肉混合物（0.1%肉用发酵剂，各 PCB 同系物 1 μg/g 脂肪）中培养 168 小时期间降解多氯联苯的能力。与对照（无多氯联苯）相比，多氯联苯在营养（脑心浸液，BHI）或无机盐培养基（MSM）中不影响发酵剂微生物的生长。木糖葡萄球菌降解了一些测试的多氯联苯同系物。PCB 138 和 153 在 BHI（分别为 78%和 68%；p<0.05）和 MSM（分别为 71%和 66%；p<0.05）中均有降解，在 24 小时内观察到最大降解量。在 BHI 中，培养时间与 PCB 28 和 180 的浓度之间以及在 MSM 中与 PCB 52 和 180 的浓度之间观察到高度显著的负指数关系。在腌制肉混合物中，培养时间与 PCB 10 的浓度之间观察到高度显著的负指数关系。这些结果表明，尽管木糖葡萄球菌减少了液体培养基中各种多氯联苯同系物的残留，但在腌制肉中效果较差。
