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Benzo[a]pyrene degradation by Kefir-derived microbiota: medium optimization and metabolic pathways
Qing Wang1, Yi Hu1, Bei Zheng1
1Xinjiang Key Laboratory of Special Species Conservation and Regulatory Biology, College of Life Science, Xinjiang Normal University, Urumqi, Xinjiang, China.
Frontiers in Microbiology
|July 30, 2026
Summary
Kefir microbes can degrade 51.78% of Benzo[a]pyrene (BaP), a harmful polycyclic aromatic hydrocarbon (PAH), in food. Optimized conditions and meta-transcriptomics revealed key microbial pathways for BaP detoxification.
Area of Science:
- Environmental microbiology
- Food science
- Bioremediation
Background:
- Benzo[a]pyrene (BaP) is a persistent, carcinogenic polycyclic aromatic hydrocarbon (PAH) posing risks in food systems.
- Microbial degradation offers a promising, yet poorly understood, method for PAH removal in food processing.
Purpose of the Study:
- To optimize Benzo[a]pyrene (BaP) biodegradation by Kefir-derived microorganisms.
- To elucidate the microbial pathways involved in BaP degradation.
Main Methods:
- Utilized Plackett-Burman design and response surface methodology (RSM) for optimization.
- Employed meta-transcriptomic analysis to identify degradation pathways.
- Determined optimal conditions for trace element solution, Na2HPO4·2H2O, and NaCl concentrations.
Main Results:
- Achieved a BaP degradation efficiency of 51.78% under optimized conditions.
- Identified two key degradation pathways involving 3,4-dioxygenase and fluorene-mediated transformations.
- Elucidated the roles of salicylic and phthalic acid pathways in extensive BaP degradation.
Conclusions:
- Kefir-derived microbiota demonstrate significant potential for detoxifying Benzo[a]pyrene (BaP) in food matrices.
- Understanding the specific microbial pathways enhances the application of bioremediation strategies for PAH removal.
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