The Effect of <i>Lactiplantibacillus plantarum</i> and <i>Lacticaseiba-cillus Rhamnosus</i> Strains on the Reduction of Hexachlorobenzene Residues in Fermented Goat Milk During Refrigerated Storage
Hexachlorobenzene (HCB) is a persistent organic pollutant (POP) commonly detected in milk and dairy products. These compounds pose a serious threat to the health of consumers due to their considerable bioaccumulation potential, high stability, and toxicity. (2) Methods: The study evaluated the poten...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/29/23/5686 |
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| Summary: | Hexachlorobenzene (HCB) is a persistent organic pollutant (POP) commonly detected in milk and dairy products. These compounds pose a serious threat to the health of consumers due to their considerable bioaccumulation potential, high stability, and toxicity. (2) Methods: The study evaluated the potential of <i>Lactiplantibacillus plantarum</i> and <i>Lacticaseibacillus rhamnosus</i> probiotic cultures to reduce HCB residues in fermented goat milk beverages during 21-day refrigerated storage. HCB content was determined by gas chromatography coupled with mass spectrometry (GC/MS). (3) Results: A strong negative correlation was found between HCB concentration in fermented milk and storage time. After 21 days, a 75–78% reduction in HCB content was observed, with <i>L. plantarum</i> showing greater efficiency in reducing hexachlorobenzene levels than <i>L. rhamnosus.</i> (4) Conclusions: The use of probiotic cultures contributed to a significant reduction in the HCB content of fermented goat milk. Our findings support the hypothesis that the lactic acid bacteria <i>Lactiplantibacillus plantarum</i> and <i>Lacticaseibacillus rhamnosus</i> can lower hexachlorobenzene levels in fermented products |
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| ISSN: | 1420-3049 |