嗜酸乳杆菌和双歧杆菌的益生菌菌株对酸奶中黄曲霉毒素B1的生物还原作用
Biological reduction of aflatoxin B1 in yogurt by probiotic strains of and .
作者信息
Mosallaie Fatemeh, Jooyandeh Hossein, Hojjati Mohammad, Fazlara Ali
机构信息
Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Khuzestan Iran.
Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran.
出版信息
Food Sci Biotechnol. 2019 Dec 23;29(6):793-803. doi: 10.1007/s10068-019-00722-5. eCollection 2020 Jun.
The present study was conducted to investigate the ability of two probiotic strains, PTCC 1643 and PTCC 1637, to bind aflatoxin B (AFB, 20 ng/ml) in comparison with yogurt starter cultures, at equal bacterial count (~ 10 LogCFU/ml) during a 21-day storage period at 4 °C. All assessed treatments exhibited high percentages of AFB-binding, ranged from 64.56 to 96.58%. However, the ability of probiotic bacteria was statistically higher than yogurt starter cultures. Aflatoxin binding ability of the selected lactic acid bacteria was dependent on both time and bacteria species. The highest and the lowest percentages of AFBremoval was observed at 11th day of cold storage by (96.58 ± 3.97%) and at the first day of storage for yogurt starter cultures (64.56 ± 5.32%), respectively. The stability of bacterial cells-AFB complex was remarkable, since only 0.84-26.75% of bounded AFB was released from bacterial cells after 3 times washing during the storage period.
本研究旨在比较两种益生菌菌株PTCC 1643和PTCC 1637与酸奶发酵剂在4℃下21天储存期内，在相同细菌计数（约10 LogCFU/ml）时结合黄曲霉毒素B（AFB，20 ng/ml）的能力。所有评估的处理均表现出较高的AFB结合百分比，范围为64.56%至96.58%。然而，益生菌的结合能力在统计学上高于酸奶发酵剂。所选乳酸菌的黄曲霉毒素结合能力取决于时间和细菌种类。在冷藏第11天，PTCC 1643的AFB去除率最高（96.58±3.97%），而酸奶发酵剂在储存第一天的去除率最低（64.56±5.32%）。细菌细胞-AFB复合物的稳定性显著，因为在储存期间经过3次洗涤后，只有0.84%-26.75%的结合AFB从细菌细胞中释放出来。
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