Isolation and characterization of a Bacillus subtilis strain with aflatoxin B1 biodegradation capability

• Published in: Food control Vol. 75; pp. 92 - 98
• Main Authors: Xia, Xiaoshuang, Zhang, Ye, Li, Mingyan, Garba, Betchem, Zhang, Qi, Wang, Yun, Zhang, Hongyin, Li, Peiwu
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.05.2017
• Subjects: Aflatoxin B1; Bacillus subtilis; Biodegradation; Mycotoxin; Biodegradation; Aflatoxin B1; Bacillus subtilis; Mycotoxin
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2016.12.036

Aflatoxins are type of mycotoxins mainly produced by Aspergillus flavus and a common contaminant of food and grain, posing a serious economic and health problem worldwide. In order to find efficient bacteria to remove or detoxify these mycotoxins, a bacterial strain capable of degrading aflatoxin B1 (AFB1) was isolated from soil samples using a culture medium containing coumarin as the sole carbon source. Based on 16S rRNA gene sequence analysis, this isolate was identified as Bacillus subtilis JSW-1; its further characterization showed that it could inhibit the growth of A. flavus with an inhibition ratio of 58.3% and could degrade AFB1 by 67.2% after incubation at 30 °C for 72 h. The aflatoxin B1-degrading activity of isolate JSW-1 was predominantly attributed to the cell-free supernatant and this activity was found to be heat stable but sensitive to proteinase K treatment, indicating that the extracellular proteins or enzymes are responsible for the AFB1 degradation. In addition, no degradation products of AFB1 could be detected by liquid chromatography-mass spectrometry (LC-MS) analysis, indicating that the parent AFB1 might be biotransformed to compounds with chemical properties different from that of AFB1. •B. subtilis JSW-1 capable of AFB1 degradation was isolated and identified.•Isolate of JSW-1 exhibits growth inhibition on A. flavus.•Extracellular proteins of B. subtilis JSW-1 are responsible for AFB1 degradation.•No degradation product of AFB1 can be detected by HPLC or LC-MS.