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2020•International Journal of Dairy TechnologyRequires access

Reduction of bisphenol A by Lactobacillus acidophilus and Lactobacillus plantarum in yoghurt

Sara Taghizadeh Moghaddam, Afshin Javadi, Amir Abbas Matin

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Abstract

The present study aimed to evaluate the effects of Lactobacillus acidophilus and L. plantarum on the concentration of bisphenol A in yoghurt as a food model. The bisphenol A was extracted from samples using a hollow fibre liquid‐phase microextraction method, followed by analysis using HPLC. The concentration of bisphenol A was also analysed during four weeks of yoghurt storage. L. plantarum and L. acidophilus decreased the level of bisphenol A in yoghurt by 82.8% and 43.44%, respectively. At the end of the storage period, the reduction level of bisphenol A by L. plantarum (95.30%) was higher than that of L. acidophilus (90.77%).

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What this paper is about

The present study aimed to evaluate the effects of Lactobacillus acidophilus and L. plantarum on the concentration of bisphenol A in yoghurt as a food model. The bisphenol A was extracted from samples using a hollow fibre liquid‐phase microextraction method, followed by analysis using HPLC. The concentration of bisphenol A was also analysed during four weeks of yoghurt storage. L. plantarum and L. acidophilus decreased the level of bisphenol A in yoghurt by 82.8% and 43.44%, respectively. At the end of the storage period, the reduction level of bisphenol A by L. plantarum (95.30%) was higher than that of L. acidophilus (90.77%).

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Available abstract

The present study aimed to evaluate the effects of Lactobacillus acidophilus and L. plantarum on the concentration of bisphenol A in yoghurt as a food model. The bisphenol A was extracted from samples using a hollow fibre liquid‐phase microextraction method, followed by analysis using HPLC. The concentration of bisphenol A was also analysed during four weeks of yoghurt storage. L. plantarum and L. acidophilus decreased the level of bisphenol A in yoghurt by 82.8% and 43.44%, respectively. At the end of the storage period, the reduction level of bisphenol A by L. plantarum (95.30%) was higher than that of L. acidophilus (90.77%).

Key concepts: Lactobacillus acidophilus, Lactobacillus plantarum, Bisphenol A, Food science, Chemistry, Biology, Lactic acid, Probiotic

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