Constructing a stable interface on Ni-rich LiNi_(0.8)Co_(0.1)Mn_(0.1)O_(2) cathode via lactic acid-assisted engineering strategy

Ni-rich layered oxides are potential cathode materials for next-generation high energy density Li-ion batteries due to their high capacity and low cost.However,the inherently unstable surface properties,including high levels of residual Li compounds,dissolution of transition metal cations,and parasitic side reactions,have not been effectively addressed,leading to significant degradation in their electrochemical performance.In this study,we propose a simple and effective lactic acid-assisted interface engineering strategy to regulate the surface chemistry and properties of Ni-rich LiNi_(0.8)Co_(0.1)Mr_(0.1)O_(2) cathode.This novel surface treatment method successfully eliminates surface residual Li compounds,inhibits structural collapse,and mitigates cathode-electrolyte interface film growth.As a result,the lactic acidtreated LiNi_(0.8)Co_(0.1)Mn_(0.1)O_(2) achieved a remarkable capacity retention of 91.7% after 100 cycles at 0.5 C(25℃) and outstanding rate capability of 149.5 mA h g^(-1) at 10 C,significantly outperforming the pristine material.Furthermore,a pouch-type full cell incorporating the modified LiNi_(0.8)Co_(0.1)Mn_(0.1)O_(2) cathode demonstrates impressive long-term cycle life,retaining 81.5% of its capacity after 500 cycles at 1 C.More importantly,the thermal stability of the modified cathode is also dramatically improved.This study offers a valuable surface modification strategy for enhancing the overall performance of Ni-rich cathode materials.

Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough

The effects of 5 lactic acid bacteria(LAB)fermentation on the pasting properties of glutinous rice flour were compared,and suitable fermentation strains were selected based on the changes of viscosity,setback value,and breakdown value to prepare LAB compound starter cultures.The results revealed that Latilactobacillus sakei HSD004 and Lacticaseibacillus rhamnosus HSD005 had apparent advantages in increasing the viscosity and reducing the setback and breakdown values of glutinous rice flour.In particular,the compound starter created using the two abovementioned LAB in the ratio of 3:1 had better performance than that using a single LAB in improving the pasting properties and increasing the water and oil absorption capacity of glutinous rice flour.Moreover,the gelatinization enthalpy of the fermented samples increased significantly.For frozen glutinous rice dough stored for 28 days,the viscoelasticity of frozen dough prepared by compound starter was better than that of control dough,and the freezable water content was lower than that of control dough.These results indicate that compound LAB fermentation is a promising technology in the glutinous rice-based food processing industry,which has significance for its application.

Efficient and selective upcycling of waste polylactic acid into acetate using nickel selenide

The conversion of waste polylactic acid(PLA)plastics into high-value-added chemicals through electrochemical methods is a promising and sustainable approach.However,developing efficient and highly selective catalysts for lactic acid oxidation reaction(LAOR)and understanding the reaction process are challenging.Here,we report the electrooxidation of waste PLA to acetate at a high current density of 100 mA cm-2 with high Faraday efficiency(~95%)and excellent stability(>100 h)over a nickel selenide nanosheet catalyst.In addition,a total Faraday efficiency of up to 190%was achieved for carboxylic acids,including acetic acid and formic acid,by coupling with the cathodic CO_(2) reduction reaction.In situ experimental results and theoretical simulations revealed that the catalytic activity center of LAOR was dynamically formed NiOOH species,and the surface-adsorbed SeO_(x) species accelerated the formation of Ni~(3+)species,thus promoting catalytic activity.The mechanism of lactic acid electrooxidation was further elucidated.Lactic acid was dehydrogenated to produce pyruvate first and then formed CH_3CO due to preferential C-C bond cleavage,resulting in the presence of acetate.This work demonstrated a sustainable method for recycling waste PLA and CO_(2) into high-value-added products.

Co-inoculation of Debaryomyces hansenii and lactic acid bacteria: a strategy to improve the taste and odour profiles of dry sausages

The effects of the co-inoculation of Debaryomyces hansenii separately with 3 lactic acid bacteria(LAB),Lactobacillus sakei,Lactobacillus plantarum and Lactobacillus curvatus,on the taste and odour profi les of dry sausages were investigated.The co-inoculated sausages showed higher free amino acid and organic acid contents than the non-inoculated control and sausages inoculated with D.hansenii alone.Meanwhile,the sausages inoculated with D.hansenii+L.plantarum,D.hansenii+L.sakei and D.hansenii+L.curvatus had the highest contents of aldehydes,esters and alcohols,respectively.The results of electronic tongue,electronic nose and sensory evaluation demonstrated that compared with the sausage inoculated with D.hansenii,the sour taste and fl oral odour increased and the fatty odour decreased in the sausage inoculated with D.hansenii+L.sakei;this was more favourable for the development of a desirable fl avour in sausages.Moreover,the partial least squares regression analysis indicated that 10 taste and 33 odour compounds were mainly responsible for the differences in the flavour profiles among the sausages.Overall,these findings contributed to a more comprehensive understanding of the formation of sensory characteristics in dry sausages co-inoculated with yeast and LAB.

Screening of glucosinolates degrading lactic acid bacteria and their utilization in rapeseed meal fermentation

Rapeseed meal is a promising food ingredient, but its utilization is limited by the presence of some potentially harmful ingredients, such as glucosinolates. Fermentation is a cost-effective method of detoxication but a food-grade starter culture with glucosinolates degradation capacity is required. In this study, 46 strains of lactic acid bacteria from traditional paocai brines were screened for their ability to glucosinolate degradation. The results showed that more than 50% of the strains significantly degraded glucosinolates. Two strains of Lactiplantibacillus(p7 and s7) with high capacity of glucosinolates degradation through producing enzymes were identified. Then,an optimized condition for rapeseed meal fermentation by p7 was established to degrade glucosinolates, which can achieve about 80% degradation. UPLC/Q-TOF-MS analysis showed that the degradation rate of individual glucosinolates was different and the degradation rate of gluconapin and progoitrin in rapeseed meal can reach more than 90%. Meanwhile, fermentation with p7 can improve safety of rapeseed meal by inhibiting the growth of Enterobacteriaceae and improve its nutritional properties by degrading phytic acid. The in vitro digestion experiments showed that the content of glucosinolates in rapeseed meal decreased significantly during gastric digestion. Meanwhile, fermentation with p7 can greatly improve the release of soluble protein and increase the contents of free essential amino acids, such as lysine(increased by 12 folds) and methionine(increased by 10 folds).

Application of Next Generation Sequencing for Rapid Identification of Lactic Acid Bacteria

The rapid identification of lactic acid bacteria,which are essential microorganisms in the food industry,is of great significance for industrial applications.The identification of lactic acid bacteria traditionally relies on the isolation and identification of pure colonies.While this method is well-established and widely used,it is not without limitations.The subjective judgment inherent in the isolation and purification process introduces potential for error,and the incomplete nature of the isolation process can result in the loss of valuable information.The advent of next generation sequencing has provided a novel approach to the rapid identification of lactic acid bacteria.This technology offers several advantages,including rapidity,accuracy,high throughput,and low cost.Next generation sequencing represents a significant advancement in the field of DNA sequencing.Its ability to rapidly and accurately identify lactic acid bacteria strains in samples with insufficient information or in the presence of multiple lactic acid bacteria sets it apart as a valuable tool.The application of this technology not only circumvents the potential errors inherent in the traditional method but also provides a robust foundation for the expeditious identification of lactic acid bacteria strains and the authentication of bacterial powder in industrial applications.This paper commences with an overview of traditional and molecular biology methods for the identification of lactic acid bacteria.While each method has its own advantages,they are not without limitations in practical application.Subsequently,the paper provides an introduction of the principle,process,advantages,and disadvantages of next generation sequencing,and also details its application in strain identification and rapid identification of lactic acid bacteria.The objective of this study is to provide a comprehensive and reliable basis for the rapid identification of industrial lactic acid bacteria strains and the authenticity identification of bacterial powder.

Allergen degradation of bee pollen by lactic acid bacteria fermentation and its alleviatory effects on allergic reactions in BALB/c mice

Food allergy as a global health problem threatens food industry.Bee pollen(BP)is a typical food with allergenic potentials,although it performs various nutritional/pharmacological functions to humans.In this study,lactic acid bacteria(LAB)were used to ferment Brassica napus BP for alleviating its allergenicity.Four novel allergens(glutaredoxin,oleosin-B2,catalase and lipase)were identified with significant decreases in LAB-fermented BP(FBP)than natural BP by proteomics.Meanwhile,metabolomics analysis showed significant increases of 28 characteristic oligopeptides and amino acids in FBP versus BP,indicating the degradation of LAB on allergens.Moreover,FBP showed alleviatory effects in BALB/c mice,which relieved pathological symptoms and lowered production of allergic mediators.Microbial high-throughput sequencing analysis showed that FBP could regulate gut microbiota and metabolism to strengthen immunity,which were closely correlated with the alleviation of allergic reactivity.These findings could contribute to the development and utilization of hypoallergenic BP products.

Synergism of Zinc Oxide/Organoclay-Loaded Poly(lactic acid) Hybrid Nanocomposite Plasticized by Triacetin for Sustainable Active Food Packaging

The synergistic effect of organoclay(OC)and zinc oxide(ZnO)nanoparticles on the crucial properties of poly(lactic acid)(PLA)nanocompositefilms was systematically investigated herein.After their incorporation into PLA via the solvent casting technique,the water vapor barrier property of the PLA/OC/ZnOfilm improved by a maximum of 86%compared to the neat PLAfilm without the deterioration of Young’s modulus or the tensile strength.Moreover,thefilm’s self-antibacterial activity against foodborne pathogens,including gram-negative(Escherichia coli,E.coli)and gram-positive(Staphylococcus aureus,S.aureus)bacteria,was enhanced by a max-imum of approximately 98–99%compared to the neat PLAfilm.Furthermore,SEM images revealed the homo-geneous dispersion of both nano-fillers in the PLA matrix.However,the thermal stability of thefilm decreased slightly after the addition of the OC and ZnO.Thefilm exhibited notable light barrier properties in the UV-Vis range.Moreover,the incorporation of a suitable biodegradable plasticizer significantly decreased the Tg and notably enhanced theflexibility of the nanocompositefilm by increasing the elongation at break approxi-mately 1.5-fold compared to that of the neat PLAfilm.This contributes to its feasibility as an active food packa-ging material.

Biguanides and lactic acidosis:unraveling the complex relationship

Biguanides,such as metformin,have long been established as frontline medications for the management of type 2 diabetes due to their glucose-lowering effects and favorable safety profiles.However,concerns regarding the risk of lactic acidosis associated with biguanide use have sparked considerable debate and scrutiny.This research article aims to provide a comprehensive analysis of the relationship between biguanides,particularly metformin,and lactic acidosis.We delve into the underlying mechanisms,epidemiological evidence,risk factors,clinical manifestations,diagnostic considerations,and management strategies related to biguanide-induced lactic acidosis.Additionally,we explore recent research developments,controversies,and future directions in this critical area of pharmacovigilance and clinical practice.

Selective oxidation of glycerol to lactic acid over activated carbon supported Pt catalyst in alkaline solution

Pt/activated carbon （Pt/AC） catalyst combined with base works efficiently for lactic acid production from glycerol under mild conditions. Base type （LiOH, NaOH, KOH, or Ba（OH）2） and base/glycerol molar ratio significantly affected the catalytic performance. The corresponding lactic acid selectivity was in the order of LiOH〉NaOH〉KOH〉Ba（OH）2. An increase in LiOH/glycerol molar ratio ele‐vated the glycerol conversion and lactic acid selectivity to some degree, but excess LiOH inhibited the transformation of glycerol to lactic acid. In the presence of Pt/AC catalyst, the maximum selec‐tivity of lactic acid was 69.3% at a glycerol conversion of 100% after 6 h at 90 °C, with a Li‐OH/glycerol molar ratio of 1.5. The Pt/AC catalyst was recycled five times and was found to exhibit slightly decreased glycerol conversion and stable lactic acid selectivity. In addition, the experimental results indicated that reaction intermediate dihydroxyacetone was more favorable as the starting reagent for lactic acid formation than glyceraldehyde. However, the Pt/AC catalyst had adverse effects on the intermediate transformation to lactic acid, because it favored the catalytic oxidation of them to glyceric acid.

Diversity and Phylogenetic Analysis of Lactic Acid in Forage of Xinjiang Uigur Autonomous Region

[Objective] The aim was to conduct preliminary investigation and diversity analysis of lactic acid bacteria resources in forage from Turpan of Xinjiang. [Method] The lactic acid bacteria in the three kinds of forage ingredients in Xinjiang were isolated by using plate separation method and screened by MRS＋CaCO3 solid medium. Morphological, physiological and biochemical identification and 16S rDNA gene sequence analysis were carried out to the isolated eighty strains of lactic acid bacteria, to explore its taxonomic status. [Result] Twenty strains of lactic acid bacteria were obtained from alfalfa, forty-one from wheat, and nineteen from corn. The physiological and biochemical identification and 16S rDNA gene sequence analysis results showed that the eighty strains of lactic acid bacteria belonged to two genera, namely, Lactobacillus, Enterococcus; 7 species, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus paracasei, Entercoccus faecium, Entercoccus durans, Lactobacillus plantarum, Entercoccus hirae. Lactobacillus casei and Entercoccus faecium were ubiquitous in the three kinds of forage ingredients. Besides these two lactic acid bacteria, there were Lactobacillus rhamnosus, Lactobacillus paracasei, Lactobacillus plantarum in wheat, Lactobacillus plantarum, Lactobacillus paracasei, Entercoccus hirae, Entercoccus durans in alfalfa, Lactobacillus plantarum, Entercoccus durans in corn. [Conclusion] There is a big diversity of lactic acid bacteria in different forage from Turpan of Xinjiang, in which Lactobacillus casei, Entercoccus faecium are the key bacteria for forage fermentation.

不同乳酸菌发酵蓝莓桑葚原浆营养品质及风味变化分析

为探究不同乳酸菌发酵对蓝莓桑葚原浆营养品质及风味的影响,本研究分别以保加利亚乳杆菌、干酪乳杆菌、植物乳杆菌作为发酵剂,利用电子鼻和顶空微萃取结合气相色谱-质谱法等方法分析乳酸菌发酵后蓝莓桑葚原浆中的功能营养成分和风味。结果表明,3个发酵组的营养品质和抗氧化能力差异显著,其中植物乳杆菌发酵组总酸含量最高(1.52 g·L^(-1))、总糖含量最低(789.59 mg·L^(-1))、总花色苷含量最高(6.04 g·L^(-1)),总抗氧化能力最强;电子鼻分析结果可有效区分3种菌种的发酵风味;气相色谱-质谱共检测出51种挥发性成分,包括醇类6种、酸类14种、醛类9种、酮类7种、酯类8种、其他物质7种,其中2-壬酮在植物乳杆菌发酵组中含量较高,赋予发酵汁果香以及花香。综合而言,植物乳杆菌发酵组在营养成分、气味及风味物质方面均有较大提升,更适用于蓝莓桑葚原浆的发酵,有助于开发出具有抗氧化作用的益生元蓝莓果浆。本研究可为蓝莓桑葚深加工提供一定的借鉴。

乳酸干预破骨细胞条件培养基促进内皮细胞血管的生成

背景:聚乳酸作为可降解的骨组织工程支架材料被广泛用于组织再生与修复研究,在促进组织愈合与新骨形成、血管生成中具有重要作用。目的:观察聚乳酸降解终产物乳酸对破骨细胞的作用,以及乳酸干预后破骨细胞条件培养基对血管内皮细胞增殖、迁移和小管形成功能的影响。方法:(1)取对数生长期的小鼠单核巨噬细胞系RAW264.7,贴壁后分别加入含0,5,10,20 mmol/L乳酸的破骨诱导培养基(含核因子κB受体活化因子配体、体积分数10%胎牛血清的DMEM培养基),培养5 d后分别进行抗酒石酸酸性磷酸酶与细胞骨架纤维状肌动蛋白染色,培养24h后采用RT-PCR检测抗酒石酸酸性磷酸酶5 m RNA表达。(2)取对数生长期的RAW264.7细胞,贴壁后分2组培养:对照组加入破骨诱导培养基,实验组加入含10 mmol/L乳酸的破骨诱导培养基,培养5 d后更换为无血清DMEM培养基继续培养24 h,离心取上清液,分别与等体积含体积分数10%胎牛血清DMEM培养基混合后作用条件培养基备用。取对数生长期的人脐静脉内皮细胞,分别与对照组、实验组条件培养基共培养,通过CCK-8、Transwell、划痕、成管实验观察细胞的增殖、迁移和成管能力,通过RT-PCR和Western Blot检测血管生成相关基因和蛋白的表达。结果与结论:(1)抗酒石酸酸性磷酸酶与肌动蛋白染色结果显示,5,10 mmol/L乳酸可促进RAW264.7细胞破骨向分化,其中以10 mmol/L乳酸的促进作用更显著;RT-PCR检测结果显示,5,10,20 mmol/L乳酸均可提高酒石酸酸性磷酸酶5 m RNA的表达,其中以10 mmol/L乳酸的提高作用最显著;(2)与对照组条件培养基相比,实验组条件培养基可促进人脐静脉内皮细胞的增殖、迁移与成管能力(P<0.05),提高血管内皮生长因子、血管生成素1的m RNA和蛋白表达(P<0.05);(3)结果表明,乳酸诱导分化的破骨细胞条件培养基可促进内皮细胞的血管生成,机制可能与提高血管内皮生长因子、血管生成素1表达相关。

Mycoplasma pneumoniae pneumonia in children

Mycoplasma pneumoniae(M.pneumoniae)is a common pathogen that causes community-acquired pneumonia in children.The clinical presentation of this pathogen can range from mild self-limiting illness to severe and refractory cases.Complications may occur,such as necrotizing pneumonia and respiratory failure.Extrapulmonary complications,including encephalitis,myocarditis,nephritis,hepatitis,or even multiple organ failure,can also arise.In this editorial,we dis-cuss the clinical implications of the significant findings from the article"Serum inflammatory markers in children with M.pneumoniae pneumonia and their predictive value for mycoplasma severity"published by Wang et al.They reported that measuring lactic dehydrogenase,interleukin-6 levels,and D-dimer effectively predicts refractory M.pneumoniae pneumonia cases.

糖尿病乳酸性酸中毒(Diaberic lactic acidosis DLA)的治疗

糖尿病患者可因体内乳酸累积而发生乳酸性酸中毒,如不及时诊断和治疗,可发生死亡。乳酸是葡萄糖的中间代谢产物。葡萄糖的分解代谢包括葡萄糖的有氧氧化和葡萄糖的无氧酵解。前者是葡萄糖在正常有氧条件下彻底氧化产生二氧化碳和水,它是体内糖分解产能的主要途径,大多数组织能获得足够的氧气以供有氧氧化之需而很少进行无氧糖酵解;而后者是葡萄糖在无氧条件下分解成为乳酸,它虽然已非主要代谢途径而且产能有限,但仍是重要的代谢方式并具有病理生理意义。

Alkali-metal-modified ZSM-5 zeolites for improvement of catalytic dehydration of lactic acid to acrylic acid

Various ZSM-5 zeolites modified with alkali metals （Li, Na, K, Rb, and Cs） were prepared using ion exchange. The catalysts were used to enhance the catalytic dehydration of lactic acid （LA） to acrylic acid （AA）. The effects of cationic species on the structures and surface acid-base distributions of the ZSM-5 zeolites were investigated. The important factors that affect the catalytic performance were also identified. The modified ZSM-5 catalysts were characterized using X-ray diffraction, tempera- ture-programmed desorptions of NH3 and CO2, pyridine adsorption spectroscopy, and N2 adsorption to determine the crystal phase structures, surface acidities and basicities, nature of acid sites, specific surface areas, and pore volumes. The results show that the acid-base sites that are adjusted by alkali-metal species, particularly weak acid-base sites, are mainly responsible for the formation of AA. The KZSM-5 catalyst, in particular, significantly improved LA conversion and AA selectivity because of the synergistic effect of weak acid-base sites. The reaction was conducted at different reaction temperatures and liquid hourly space velocities （LHSVs） to understand the catalyst selectivity for AA and trends in byproduct formation. Approximately 98% LA conversion and 77% AA selectivity were achieved using the KZSM-5 catalyst under the optimum conditions （40 wt% LA aqueous solution, 365 ℃, and LHSV 2 h-1）.

乳酸菌在水产饲料中的应用

随着水产饲料禁抗令的颁布实施,探寻抗生素替代品成为当下国内水产养殖业关注的焦点.乳酸菌作为潜在的替抗品备受关注,有多种已被纳入到饲料添加剂目录.全面系统概述了乳酸菌在提高水产动物生长性能、增强水产动物免疫力和抗氧化能力及调控水产动物肠道菌群的应用效果和作用机理.饲料中添加适量的乳酸菌可促进水产动物生长速度和提高饲料转化效率、增强宿主的先天性免疫反应、提高宿主有益菌的丰度.同时,也指出乳酸菌在实际应用中要密切关注乳酸菌的种类和菌株、添加剂量和使用时长.

Effects of alkaline additives on the formation of lactic acid in sorbitol hydrogenolysis over Ni/C catalyst

Lactic acid is produced as a major byproduct during sorbitol hydrogenolysis under alkaline conditions.We investigated the effects of two different alkaline additives,Ca（OH）2 and La（OH）3,on lactic acid formation during sorbitol hydrogenolysis over Ni/C catalyst.In the case of Ca（OH）2,the selectivity of lactic acid was 8.9%.In contrast,the inclusion of La（OH）3 resulted in a sorbitol conversion of 99% with only trace quantities of lactic acid being detected.In addition,the total selectivity towards the C2 and C4 products increased from 20.0% to 24.5% going from Ca（OH）2 to La（OH）3.These results therefore indicated that La（OH）3 could be used as an efficient alkaline additive to enhance the conversion of sorbitol.Pyruvic aldehyde,which is formed as an intermediate during sorbitol hydrogenolysis,can be converted to both 1,2-propylene glycol and lactic acid by hydrogenation and rearrangement reactions,respectively.Notably,these two reactions are competitive.When Ca（OH）2 was used as an additive for sorbitol hydrogenolysis,both the hydrogenation and rearrangement reactions occurred.In contrast,the use of La（OH）3 favored the hydrogenation reaction,with only trace quantities of lactic acid being formed.

Influence of lactic acid bacteria, cellulase, cellulase-producing Bacillus pumilus and their combinations on alfalfa silage quality

This study assessed the effects of lactic acid bacteria(LAB), cellulase, cellulase-producing Bacillus pumilus and their combinations on the fermentation characteristics, chemical composition, bacterial community and in vitro digestibility of alfalfa silage. A completely randomized design involving a 8(silage additives)×3 or 2(silage days) factorial arrangement of treatments was adopted in the present study. The 8 silage additive treatments were: untreated alfalfa(control); two commercial additives(GFJ and Chikuso-1); an originally selected LAB(Lactobacillus plantarum a214) isolated from alfalfa silage; a cellulase-producing Bacillus(CB) isolated from fresh alfalfa; cellulase(C); and the combined additives(a214+C and a214+CB). Silage fermentation characteristics, chemical composition and microorganism populations were analysed after 30, 60 and 65 days(60 days followed by exposure to air for five additional days). In vitro digestibility was analysed for 30 and 60 days. Compared with the other treatments, selected LAB a214, a214 combined with either C or CB, and Chikuso-1 had the decreased(P<0.001) pH and increased(P<0.001) lactic acid concentrations during the ensiling process, and there were no differences(P>0.05) among them. Fiber degradation was not significant(P≥0.054) in any C or CB treatments. The a214 treatment showed the highest(P=0.009) in vitro digestibility of dry matter(595.0 g kg–1DM) after ensiling and the highest abundance of Lactobacillus(69.42 and 79.81%, respectively) on days 60 and 65, compared to all of other treatments. Overall, the silage quality of alfalfa was improved with the addition of a214, which indicates its potential as an alfalfa silage inoculant.

The aflatoxin B1 isolating potential of two lactic acid bacteria

Objective:To determine lactic acid bacteria's capability to enhance the process of binding and isolating aflatoxin B1 and to utilize such lactic acid bacteria as a food supplement or probiotic products for preventing absorption of aflatoxin Bl in human and animal bodies.Methods:In the present research,the bacteria were isolated from five different sources.For surveying the capability of the bacteria in isolating aflatoxin Bl,ELISA method was implemented,and for identifying the resultant strains through 16S rRNA sequencing method,universal primers were applied.Results:Among the strains which were isolated,two strains of Lactobacillus pentosus and Lactobacillus beveris exhibited the capability of absorbing and isolating aflatoxin Bl by respectively absorbing and discharging 17.4%and 34.7%of the aforementioned toxin existing in the experiment solution.Conclusions:Strains of Lactobacillus pentosus and Lactobacillus beveris were isolated from human feces and local milk samples,respectively.And both strains has the ability to isolate or bind with aflatoxin Bl.