Food and Fermentation Industries >

2020 , Vol. 46 >Issue 15: 60 - 65

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024201

Screening and stability of an aflatoxin B1-adsorbing lactic acid bacterium isolated from pickled vegetable in northwest China

  • TANG Ying ,
  • MENG Xiangang ,
  • DENG Zhanrui ,
  • MA Ruiping ,
  • HUANG Jia
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  • 1(Gansu Province Product Quality Supervision and Inspection Research Institute,Lanzhou 730050,China)
    2(School of Chemical and Biological Engineering,Lanzhou Jiaotong University,Lanzhou 730070,China)

Received date: 2020-04-13

  Revised date: 2020-05-11

  Online published: 2020-08-15

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Abstract

In order to solve the problem of industrial large-scale application of biological method to remove aflatoxin B1(AFB1),an AFB1-adsorptive strain L34-2 was isolated from pickled vegetable in northwest China and its AFB1 detoxification rate was 66.41%. Based on the morphological,physiological,biochemical analysis and sequence alignment of 16S rRNA,it was identified as Lactobacillus buchneri. The stability of the bacteria-AFB1complex was studied by phosphate buffer saline(PBS) elution and in vitro gastric juice digestion simulation. The results showed that it had good stability in adsorption of AFB1.

Key words： aflatoxin B1; lactic acid bacteria; UPLC-MS/MS; pickled vegetable in northwest China; simulates in vitro gastric juice digestion

Cite this article

TANG Ying , MENG Xiangang , DENG Zhanrui , MA Ruiping , HUANG Jia . Screening and stability of an aflatoxin B1-adsorbing lactic acid bacterium isolated from pickled vegetable in northwest China[J]. Food and Fermentation Industries, 2020 , 46(15) : 60 -65 . DOI: 10.13995/j.cnki.11-1802/ts.024201

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