Reduction of bisphenol A by <i>Lactobacillus acidophilus</i> and <i>Lactobacillus plantarum</i> in yoghurt
Sara Taghizadeh Moghaddam, Afshin Javadi, Amir Abbas Matin
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%).
Topics & Concepts
Lactobacillus acidophilusLactobacillus plantarumBisphenol AFood scienceChemistryBiologyLactic acidProbioticBacteriaOrganic chemistryEpoxyGeneticsEffects and risks of endocrine disrupting chemicalsMicroplastics and Plastic PollutionChemistry and Chemical Engineering