Patulin reduction by Lactococcus lactis strain

doi:10.3969/j.issn.1004-1524.2018.07.18

›› 2018, Vol. 30 ›› Issue (7): 1237-1243.DOI: 10.3969/j.issn.1004-1524.2018.07.18

• Food Science • Previous Articles Next Articles

Patulin reduction by Lactococcus lactis strain

ZHU Ruiyu^{1, 2}, HUANG Conghui¹, ZHU Yanjin¹, YOU Yuru^{1, 2}, LI Ling^{1, 3}, SUN Lü¹

1. School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China;
2. Zhejiang Provincial Key Lab for Chemical and Biological Processing Technology of Farm Products, Hangzhou 310023, China;
3. Zhejiang Collaborative Innovation Center of Chemical and Biological Manufacturing for Agricultural Biological Resources, Hangzhou 310023, China

Received:2018-02-20 Online:2018-07-20 Published:2018-08-02

Abstract

Abstract: In the present study, a strain of food-grade microorganism Lactococcus lactis MG1363 was screened for its ability of patulin degradation. The effects of environmental temperature and pH value on patulin degradation by L. lactis MG1363 were assessed, and the mechanisms of patulin degradation were also studied by bacterial cells inactivation and crude enzyme extraction. The results indicated that temperature and pH influenced patulin degradation significantly (P<0.05), and the optimal condition was 30 ℃, pH value 5.5-6.0. The mechanisms of patulin degradation by L. lactis MG1363 involved both physical adsorption and enzymatic degradation, and the degradation relevant enzymes were located inside the bacterial cells. The property of patulin-degrading by L. lactis MG1363 was constitutive, nevertheless, the enzymatic activity of patulin degradation was enhanced by low amount of patulin.

Key words: Lactococcus lactis, patulin, mechanism

CLC Number:

S182
TS201.3

ZHU Ruiyu, HUANG Conghui, ZHU Yanjin, YOU Yuru, LI Ling, SUN Lü. Patulin reduction by Lactococcus lactis strain[J]. , 2018, 30(7): 1237-1243.

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Patulin reduction by Lactococcus lactis strain

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