食品在高温加工过程中可以产生苯并(a)芘并通过摄食进入体内,带来食品安全问题,但目前还没有适合食品领域的高效、绿色、健康的苯并(a)芘去除方法。为了缓解食源性苯并芘对人体产生的危害,该文论述了从新疆传统发酵制品开菲尔中筛选出的1株可降解苯并(a)的菌株,并对其降解条件进行了优化。以新疆克孜勒苏柯尔克孜自治州牧民自产开菲尔中微生物作为研究对象,在苯并(a)芘胁迫条件下富集培养,结合不同发酵时间段的开菲尔乳对苯并(a)芘的降解能力,从中对降解菌株进行分离纯化及鉴定得到1株可降解苯并(a)芘的菌株M72-4、该菌株为贝莱斯芽孢杆菌(Bacillus velezensis),通过单因素试验及响应面优化试验,确定最优降解范围为:苯并(a)芘初始质量浓度为18.37 mg/L,培养温度为40 ℃、培养基的pH值为6.92,培养时间为70 h,根据优化后的降解条件测定降解液中苯并(a)芘的残留量,获得Bacillus velezensis M72-4在最优条件下降解率达到65.78%。该研究结果为苯并(a)芘的可食用微生物降解提供一定的数据支持。
Benzo (a) pyrene produced by food during high-temperature process enters the body through ingestion, which causes food safety issues to the human body.However, there is currently no efficient, green, and healthy benzo (a) pyrene removal method suitable for the food industry.To alleviate the harm of foodborne benzo (a) pyrene to human health, a strain that can degrade benzo (a) pyrene was screened from Kefir, a traditional fermented product in Xinjiang, and its degradation conditions were optimized in this paper.Bacillus velezensis M72-4 was isolated, purified and identified as a benzo (a) pyrene degrading strain from microorganisms, enriched and cultured under benzo (a) pyrene stress, combined with the degradation ability of kefir in different fermentation time from Kefir produced by herdsmen in Kizilsu Kirgiz Autonomous Prefecture of Xinjiang.The optimal degradation range was determined as follows:the initial concentration of benzo (a) pyrene was 18.37 mg/L, cultivation temperature 40 ℃, pH 6.92, cultivation time 70 hours.Under the optimized degradation conditions, the residual amount of benzo (a) pyrene in the degradation solution was determined, and the degradation rate of Bacillus velezensis M72-4 was up to 65.78%.The finding of this study will provide some data support for the edible microbial degradation of benzo (a) pyrene.
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