Degradation of the Bioactive Compounds Enniatins A, A1, B, B1 Employing Different Strains of Bacillus Subtilis
Meca G*, Roig M, Ferrer E and Mañes J
Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
- *Corresponding Author:
- Giuseppe Meca
Laboratory of Food Chemistry and Toxicology
Faculty of Pharmacy, University of Valencia
Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
E-mail: [email protected]
Received Date: February 25, 2014; Accepted: May 27, 2014; Published Date: June 19, 2014
Citation: Meca G, Roig M, Ferrer E, Mañes J (2014) Degradation of the Bioactive Compounds Enniatins A, A1, B, B1 Employing Different Strains of Bacillus Subtilis. J Food Process Technol 5:334. doi:10.4172/2157-7110.1000334
Copyright: © 2014 Meca G, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
The biological reduction of the Fusarium mycotoxins ENs by six Bacillus subtilis strains and the formation of the new ENs degradation products produced by microbial fermentations were studied. The fermentations were carried out in the liquid medium of Triptic Soy Broth during 48 h at 37°C, under aerobic conditions. The extraction of ENs and of the degradation products was performed using ethyl acetate, and the detection and quantification of these bioactive compounds, was carried out using liquid chromatography coupled to the Mass Spectrometry Detector (LC-MS). All the bacteria analyzed in this study showed a significant ENs reduction during the fermentation processes, in particular the mean reduction evidenced ranged from 64 to the 99%. Also two degradation products related to the ENs B and B1 were identified.