摘要
通过固体表面培养测定黄曲霉毒素(以下简写为Afl)b1荧光反应降解圈大小和液体摇瓶培养后测定培养基中残余黄曲霉毒素b1(以下简写为Aflb1)含量,研究了食品上常用的几种微生物,乳酸菌、醋酸菌、面包酵母、酿酒酵母、米曲霉和枯草杆菌的Afl的降解能力。这几种微生物中,枯草杆菌、乳酸菌和醋酸菌的Afl降解能力最强,在液体培养60h后,Aflb1可分别被去除89%、88%和81%。枯草杆菌的最适生长温度和pH也是其降解Afl的最适作用pH。培*养基中添加钙或镁离子可以促进枯草杆菌对Afl的去除作用。
The Aflatoxin(Afl) degradation ability of some food micro-organisms was investigated through measuring the diameters of fluorescent reaction circles on dish culture and the residual concentrations of Aflb1 after shaking culturing.Amongst these micro-organisms B.subtilis,L.rhamnosus,C.aceticum,which have been proven to be safe through traditional application in food processing,showed areat potential in degradation of Afl.After 60h liquid culture,these 3 organisms cold eliminate 89%,88% and 81% of Aflb1 respectively.The suitable temperature and pH of B.subtilis were also the most suitable factors for Aflb1 degradation Addition of Ca2+ or Mg2+ enhanced the degradatin reaction of Aflb1 by the B.subtilis.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第10期65-68,共4页
Food Science
基金
华南农业大学博士基金资助项目
