Isolation Of New Bacterial Strains To Reduce Zearalenone
Several physical and chemical techniques are used to inactivate or eliminate the mycotoxin zearalenone. A new bacterial strain that reduces mycotoxins has now been added to the list.
Zearalenone (ZEA) is produced by various strains of the genus Fusarium, most notably Fusarium graminearum, Fusarium culmorum and Fusarium cerealis. The growth of Fusarium is affected by various factors (temperature, grain moisture, microbial interactions, etc.). A large amount of ZEA can accumulate in moldy crops and grain-derived foods, which often leads to reproductive abnormalities in the country. Occasionally, animals also have excessive estrogen in humans.
Benefits of biotransformation
Due to the estrogen action of ZEA in agricultural products for animal and human consumption, an effective ZEA detoxification technique is urgently needed. Several physical and chemical techniques for inactivating or eliminating ZEA have been reported in recent decades. However, few of these techniques fully meet basic safety, efficiency and cost requirements such as microbial adsorption, adsorbent adsorption and oxidative degradation. Biotransformation is considered a cost-effective and environmentally friendly solution that removes ZEA without compromising feed nutrients. Previously, some ZEA-degrading strains and key enzymes involved in the biodegradation of ZEA were studied.
Bacteria from chicken intestine digest
A new study published in the World Journal of Mycotoxins looks at microbial reduction in zearalenone. To this end, a pure culture of strain ZJ-2016-1 was identified as Lysinibacillus sp. It was isolated from chicken large intestine digestive juice by 16S rRNA gene sequence analysis. To determine the effect of the reaction time of ZJ-2016-1 on the elimination of ZEA in Luria Bertani (LB) broth, 10 ml of LB broth containing approximately 30 μg/ml ZEA was inoculated with 0.1 ml of ZJ-overnight culture. 2016-1 (3.4×1010 cfu / ml). The control group was prepared in the same manner without bacterial cells. Incubation was carried out at 37 ° C for 48 hours at 200 rpm in a rotary shaker. During the incubation, 300 μl of samples were collected at 0, 12, 24, 36 and 48 hours, respectively. All experiments were performed in triplicate.
Has a strong ability to remove ZEA
The average reduction rate of ZEA was 0.625 μg/ml / hr, indicating that ZJ-2016-1 has a strong ability to remove ZEA. The heat treatment significantly reduced the removal rate of ZEA from the culture supernatant from 95.8% to 10.4%, indicating that the microbial reduction of ZEA may be enzymatic. The optimum conditions for ZJ-2016-1 microbial reduction of ZEA include a temperature of 37℃and a pH of 7.0. Based on these findings, the researchers said that the lysine strain is a promising bacterial resource for ZEA reduction, and further exploration of genes and enzymes involved in ZEA microbial reduction should be explored.
The research was supported by the China National Key Research and Development Program (Grant No. 2016YFE0113300) and the Fundamental Research Fund of the Central Public Welfare Institute (Grant No.: 161020172017017). In addition, the study is part of a partnership with the EU Horizon 2020 research and innovation program under Grant Agreement No. 678012.