6533b82afe1ef96bd128c20d
RESEARCH PRODUCT
Reduction in vitro of the minor Fusarium mycotoxin beauvericin employing different strains of probiotic bacteria
Giuseppe MecaJordi MañesGiuseppe MecaAlberto Ritienisubject
Lactobacillus caseiBifidobacterium bifidumBifidobacterium breveBifidobacterium longummicotossinebiologyved/biologyprobioticived/biology.organism_classification_rank.speciesfood and beveragesbiology.organism_classificationdigestive systemMicrobiologymuffefluids and secretionsLactobacillus rhamnosusLactobacillusbacteriaLactobacillus plantarumFood ScienceBiotechnologyBifidobacteriumdescription
Abstract The interaction between the minor Fusarium mycotoxins BEA and 13 bacterial strains characteristic of the gastrointestinal tract as Bifidobacterium longum , Bifidobacterium bifidum , Bifidobacterium breve , Bifidobacterium adolescentes , Lactobacillus rhamnosus , Lactobacillus casei-casei , Lactobacillus plantarum , Eubacterium crispatus , Salmonella fecalis , Salmonella termofilus , Lactobacillus ruminis , Lactobacillus casei and Lactobacillus animalis was studied. The fermentations were carried out in the liquid medium of MRS during 4, 12, 16, 24 and 48 h at 37 °C, under anaerobic conditions. Levels of BEA in the fermentation liquid, on the cell walls and on the internal part of the cells were determined using liquid chromatography coupled to the mass spectrometry detector (LC-MS/MS). Results showed that the bacteria reduced the concentration of the BEA present in the medium, part of the mycotoxin was adsorbed by cell wall and part internalized by the bacteria. All the bacteria analyzed in this study showed a significant BEA reduction during the fermentation process, in particular the mean diminution resulted variable from 66 to the 83%.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2012-12-01 |