Journal of Food Processing & Technology

Abstract

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

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.