何菲,李从虎,崔瑞迎,吴重德,周荣清

• 1:四川大学轻纺与食品学院
• 2:国家固态酿造工程技术研究中心

摘要(Abstract)：

完成了10株应用于酱油和豆酱等调味品生产中的酵母菌和乳酸菌在含有10ng/mL AFB1液体培养基中除去AFB1能力的评估。结果表明:所有的菌株均能去除AFB1,去除效率因菌株而异。Candida versatilis CGMCC 3790去除率较高。优化所得的最适工艺参数:温度为30℃,起始pH为5.0,接种量为15%,时间为120h。评估培养物上清、胞内组分、菌体细胞状态去除AFB1的能力和AFB1浓度对去除率影响的结果表明,其去除机制可能类似非耐盐酵母菌,是细胞壁吸附所致。

关键词(KeyWords)： 耐盐酵母菌;AFB1;去除机制;酶联免疫法

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金项目(31171742)

作者(Author): 何菲,李从虎,崔瑞迎,吴重德,周荣清

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