Witczak Agata, Dmytrów Izabela, Mituniewicz-Małek Anna
Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, 70-310 Szczecin, Poland.
Molecules. 2024 Nov 30;29(23):5686. doi: 10.3390/molecules29235686.
Hexachlorobenzene (HCB) is a persistent organic pollutant (POP) commonly detected in milk and dairy products. These compounds pose a serious threat to the health of consumers due to their considerable bioaccumulation potential, high stability, and toxicity. (2) Methods: The study evaluated the potential of and probiotic cultures to reduce HCB residues in fermented goat milk beverages during 21-day refrigerated storage. HCB content was determined by gas chromatography coupled with mass spectrometry (GC/MS). (3) Results: A strong negative correlation was found between HCB concentration in fermented milk and storage time. After 21 days, a 75-78% reduction in HCB content was observed, with showing greater efficiency in reducing hexachlorobenzene levels than (4) Conclusions: The use of probiotic cultures contributed to a significant reduction in the HCB content of fermented goat milk. Our findings support the hypothesis that the lactic acid bacteria and can lower hexachlorobenzene levels in fermented products.
六氯苯（HCB）是一种持久性有机污染物（POP），通常在牛奶和乳制品中被检测到。由于这些化合物具有相当大的生物累积潜力、高稳定性和毒性，它们对消费者的健康构成了严重威胁。（2）方法：该研究评估了[两种益生菌菌株名称未给出]和[两种益生菌菌株名称未给出]益生菌培养物在21天冷藏储存期间降低发酵山羊奶饮料中六氯苯残留量的潜力。六氯苯含量通过气相色谱-质谱联用（GC/MS）测定。（3）结果：发现发酵乳中六氯苯浓度与储存时间之间存在强烈的负相关。21天后，观察到六氯苯含量降低了75%-78%，[两种益生菌菌株名称未给出]在降低六氯苯水平方面显示出比[两种益生菌菌株名称未给出]更高的效率。（4）结论：使用益生菌培养物有助于显著降低发酵山羊奶中的六氯苯含量。我们的研究结果支持这样的假设，即乳酸菌[两种益生菌菌株名称未给出]和[两种益生菌菌株名称未给出]可以降低发酵产品中的六氯苯水平。
