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亚弗拉托克辛B1和奥克拉托克辛A减少由乳杆菌种类. 在做面包的时候

Laura Escrivá¹, Jorge Calpe¹, Carla Lafuente¹

¹Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Valencia, Spain.

Journal of the science of food and agriculture

|June 18, 2023

概括

羊奶乳酪中的乳酸细菌显著降低了面包中的阿弗拉托克辛B1和奥拉托克辛A. 这表明了对面包制品中真菌毒素排毒的有希望的生物控制策略.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
分析化学分析化学

背景情况:

非洲毒素B1 (AFB1) 和 ochratoxin A (OTA) 是面包和面包制品中普遍存在的真菌毒素.
乳酸细菌 (LAB) 为菌毒素提供了一个有前途的生物解毒方法.

研究的目的:

为了评估羊奶乳清奶中的Lactobacillus菌株在面包制造过程中减少AFB1和OTA的有效性.
确定最有效的LAB菌株来减少面包制品中的真菌毒素.

主要方法:

在MRS中选了12种Lactobacillus菌株的真菌毒素降低潜力.
最有效的菌株被冷化并纳入面包配方中.
使用高性能液态色谱学与四极飞行时间质谱学相结合,量化了毒素水平.

主要成果:

七种LAB菌株降低了AFB1 (11-35%),所有LAB菌株在中降低了OTA (12-40%),其中Lactobacillus plantarum B3和Lactobacillus paracasei B10是最有效的.
这两种菌株,当冷化并添加到面包面团时,将AFB1降低了高达27%,OTA降低了高达32%.
在烤面包中,AFB1的减少达到了55%,OTA达到了34%.

结论:

精选的乳酸菌株在面包发酵和烤过程中显著降低AFB1和OTA.
这些发现突出了面包和面包制品中真菌毒素排毒的潜在生物控制策略.

关键词:

非洲毒素B1是什么?面包就是面包,面包就是面包.乳酸细菌是一种乳酸细菌.减少菌毒素的减少 ochratoxin A 是一种毒素.

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