摘要
完成了10株应用于酱油和豆酱等调味品生产中的酵母菌和乳酸菌在含有10ng/mL AFB1液体培养基中除去AFB1能力的评估。结果表明:所有的菌株均能去除AFB1,去除效率因菌株而异。Candida versatilis CGMCC 3790去除率较高。优化所得的最适工艺参数:温度为30℃,起始pH为5.0,接种量为15%,时间为120h。评估培养物上清、胞内组分、菌体细胞状态去除AFB1的能力和AFB1浓度对去除率影响的结果表明,其去除机制可能类似非耐盐酵母菌,是细胞壁吸附所致。
In present study,the Aflatoxin B1（AFB1）removal ability of 10 strains of yeasts and lacto-bacillus often applied in the production of traditional condiments such as soy sauce and bean sauce inAFB1liquid medium （10ng/mL）is estimated.The results show that all strains could remove AFB1,while the efficiency varies with the physiological characteristics of various strains.The removal rate of Candida versatilis CMGCC 3790 is higher.The optimal process parameters are as follows：tempera-ture of 30 ℃,initial pH 5.0,inoculum size of 15 %,incubation time of 120 h.The effects of superna-tant of culture,intracellular components,cell state as well as AFB1concentration on removal rate in-dicate that the removal mechanism of AFB1is similar to that of non-halotolerant yeast,which may becaused by the adsorption of cell wall.
出处
《中国调味品》
CAS
北大核心
2014年第4期8-12,20,共6页
China Condiment
基金
国家自然科学基金项目(31171742)
