文献类型：期刊文献

英文题名：The effects of removing aflatoxin B₁ and T-2 toxin by lactic acid bacteria in high-salt fermented fish product medium under growth stress

作者：Ye, Lin[1];Wang, Yaling[1];Sun, Lijun[1];Fang, Zhijia[1];Deng, Qi[1];Huang, Yuying[1];Zheng, Peishan[1];Shi, Qi[1,2];Liao, Jianmeng[1,2];Zhao, Jian[3]

机构：[1]Guangdong Ocean Univ, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Guangdong Prov Engn Technol Res Ctr Marine Food, Coll Food Sci & Technol,Key Lab Adv Proc Aquat Pr, Zhanjiang 524088, Peoples R China;[2]Natl Marine Prod Qual Supervis & Inspect Ctr, Zhanjiang 524000, Peoples R China;[3]Univ New South Wales, Sch Chem Engn, Sydney, NSW 2052, Australia

年份：2020

卷号：130

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：SCI-EXPANDED(收录号：WOS:000552064900014)、、WOS

基金：This study was financially supported by the National Natural Science Foundation of China (NSFC) (project Nos. 31871898 and 31371777) and Guangdong Modern Agriculture (Shrimp) Technology System Innovation Team-project (Agricultural and Rural Department of Guangdong Province, [2019] No. 450).

语种：英文

外文关键词：Aflatoxin B-1; T-2 toxin; Lactobacillus acidophilus; Lactobacillus bulgaricus; Lactobacillus casei

外文摘要：The objective of this study was to determine the effects of a high salt culture medium (fish sauce and salted fish) on the detoxification capacity of Lactobacillus acidophilus (L.a), L. bulgaricus (L.b), and L. casei (L.c). These lactic acid bacteria (LAB) strains were mixed with dried fish and fish sauce containing aflatoxin B-1 (AFB(1)) and T-2 toxin (T-2) and cultured at room temperature for 24 h. The toxin concentrations in the media were quantified using LC-MS/MS following the incubation. Compared with the MRS broth, the growths of L.a, L.b, and L.c were inhibited in the salted fish and fish sauce media. As the toxin concentration in the MRS broth increased, the toxin removal rates for L.a, L.b, and L.c increased, especially those for the mixed L.a, L.b, and L.c (L.abc). Moreover, the abilities of L.a, L.b, and L.c to remove AFB(1) in the MRS broth was significantly stronger than that for T-2, indicating the mycotoxin toxicity enhanced the detoxification ability of LAB. Unlike the MRS broth, salted fish and fish sauce can enhance the removal rates of T-2 for L.a, L.b, and L.c. This indicates that high-salt stress could promote the synthesis of a detoxification factor in LAB.