CAJ | 학술논문

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10 ng/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。犆犪狀-犱犻犱犪狏犲狉狊犪狋犻犾犻狊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120 h。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。
완성료10주응용우장유화두장등조미품생산중적효모균화유산균재함유10 ng/mL AFB1액체배양기중제거AFB1능력적평고。결과표명：소유적균주균능거제AFB1，거제효솔인균주이이。직규장-환패환규이시비격규의패은패격CGMCC 3790거제솔교고。우화소득적최괄공예삼수：온도위30℃，기시pH 위5．0，접충량위15％，시간위120 h。평고배양물상청、포내조분、균체세포상태거제AFB1적능력화AFB1농도대거제솔영향적결과표명，기거제궤제가능유사비내염효모균，시세포벽흡부소치。
In present study,the Aflatoxin B1(AFB1)removal ability of 10 strains of yeasts and lacto-bacillus often applied in the production of traditional condiments such as soy sauce and bean sauce inAFB1liquid medium (10ng/mL)is estimated.The results show that all strains could remove AFB1,while the efficiency varies with the physiological characteristics of various strains.The removal rate of Candida versatilis CMGCC 3790 is higher.The optimal process parameters are as follows:tempera-ture of 30 ℃,initial pH 5.0,inoculum size of 15 %,incubation time of 120 h.The effects of superna-tant of culture,intracellular components,cell state as well as AFB1concentration on removal rate in-dicate that the removal mechanism of AFB1is similar to that of non-halotolerant yeast,which may becaused by the adsorption of cell wall.