Screening and characterization of a salt-tolerant aflatoxin B-1-degrading strain isolated from Doubanjiang, a Chinese typical red pepper paste

文献类型： 外文期刊

第一作者： Zhao, Chi

作者： Zhao, Chi;Dong, Ling;Zhang, Fengju;Yang, Zebo;LI, Zhihua;Zhao, Chi;Zhang, Xiaoping;Luo, Yongliang

作者机构：

关键词： aflatoxin B-1 (AFB(1)); biodegradation; salt tolerance; Bacillus velezensis AD8

期刊名称：FOOD SCIENCE AND TECHNOLOGY （ 影响因子：2.602； 五年影响因子：2.968 ）

ISSN： 0101-2061

年卷期： 2022 年 42 卷

页码：

收录情况： SCI

摘要： Aflatoxin B-1 (AFB(1)) is a carcinogenic mycotoxin present in many foods, posing a serious human health problem. Oriental high-salt fermented foods are highly susceptible to AFB, contamination due to their production process and condition. Therefore, it is necessary to isolate microbial resources that can remove AFB(1) in a high-salt condition. In the current study, forty-nine salt-tolerant microorganisms with the ability to remove AFB, were isolated from Doubanjiang, a Chinese typical high-salt red pepper paste. Among them, Bacillus velezensis AD8 had the highest removal rate of AFB(1). The AFB(1) removal activity of B. velezensis AD8 was mainly attributed to culture supernatant, and it was sensitive to sodium dodecyl sulfate (SDS) or/and proteinase-K treatment, which indicated that extracellular enzyme contributed to the degradation of AFB(1). The optimal incubation time, pH value and NaCl concentration of the initial medium for degradation of AFB(1) by the B. velezensis AD8 were investigated. In addition, the AFB(1) concentration had no significant effect on degradation activity. The addition of nitrogen source, Mg2+ and Mn2+ stimulated degradation rate, whereas addition of carbon source, Zn2+ and Fe2+ inhibited degradation. Thus, B. velezensis AD8 might be a potential candidate to degrade AFB(1) in high-salt food matrices.

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