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Ability of dairy strains of lactic acid bacteria to bind a common food carcinogen, aflatoxin B1

被引：331
作者：
El-Nezami, H
Kankaanpaa, P
Salminen, S
Ahokas, J
机构：
[1] Univ Melbourne, RMIT, Key Ctr Appl & Nutr Toxicol, Melbourne, Vic 3001, Australia
[2] Turku Univ, Dept Biochem & Food Chem, Turku 20014, Finland
来源：
FOOD AND CHEMICAL TOXICOLOGY | 1998年 / 36卷 / 04期
关键词：
aflatoxin; mycotoxin; lactic acid bacteria; biological degradation;
D O I：
10.1016/S0278-6915(97)00160-9
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study was conducted to examine the ability of selected dairy strains of lactic acid bacteria to remove aflatoxin B-1 (AFB(1)) from liquid media. Both Lactobacillus rhamnosus strain GG (LBGG) and L. rhamnosus strain LC-705 (LC705) can significantly (P > 0.05) remove AFB(1) when compared with that by other strains of either Gram-positive or Gram-negative bacteria. Removal of AFB(1) by LBGG and LC705 was a rapid process with approximately 80% AFB(1) removed at 0 hr. Removal of AFB(1) by these two strains was both temperature and bacterial concentration dependent. (C) 1998 Elsevier Science Ltd. All rights reserved.
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页码：321 / 326
页数：6
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