The ability of Bacillus subtilis and Bacillus natto to degrade zearalenone and its application in food

摘要

This work studied the ability of Bacillus subtilis and Bacillus natto to degrade zearalenone (ZEN) and analyzed the amounts of ZEN in cell residues. The effect of different processing conditions on the degradation capacity of the bacteria was then analyzed. Finally, B. subtilis and B. natto were applied to food. The results showed that at 48 hr, the degradation rates of the two taxa were 100% and 87%, and the amount of ZEN in the cell residues were 2.3% and 1.6%, respectively; no residual ZEN was found in the supernatant of B. subtilis. Acidification treatment showed a lower degradation effect compared with autoclaving. For liquid food, the two taxa had the best degradation effect in beer, 65% and 73%, respectively. In solid-state fermentation (SSF), B. subtilis and B. natto had the strongest degradation effect in corn flour and soybean flour, respectively, and their degradation activities were 75% and 70%, respectively. Practical applications The evaluation of the degradation potential of B. natto, an important probiotic, for ZEN has not been reported. It was found that B. natto and B. subtilis have a significant degradation effects on ZEN in food. When the two taxa were applied to liquid foods and SSFs, they were found to have a promising degradation effect on ZEN as well. This discovery is of great significance for the degradation of ZEN in food.