title: Removal of 3-methylindole by lactic acid bacteriain vitro.
abstract: 3-Methylindole (3MI) is a substance with an unpleasant odor that is found in intact male pigs and is known to negatively affect consumers of pork. The growth of four strains of lactic acid bacteria [Lactobacillus brevis1.12 (L. brevis1.12),L. plantarum102,L. casei6103 andL. plantarumATCC8014] in incubation medium with 3MI was studied. The four strains were tested for their ability to remove 3MI from the medium. The growth ofL. brevis1.12 remained steady as the levels of 3MI increased 3MI from 0.2 to 1.0μg/ml. The 3MI removal ability ofL. brevis1.12 was the strongest among the four strains, and the highest removal rate was 65.35±0.3% in 1 ml incubation medium containing 1.0μg/ml 3MI for 120 h. Furthermore, the supernatant fluid of the fermentation broth ofL. brevis1.12 had a stronger ability to remove 3MI than cell pellets and cell extracts and the removal rate was 14.4±0.3% in 24 h. Further results indicate that the mode of removal of 3MI was not through the physical binding of cells byL. brevis1.12.
authors.affiliation: College of Food Science, Southwest University, Chongqing 400715;
authors.forename: Xiao
authors.initials: X
authors.lastname: Meng
authors.forename: Zhi-Fei
authors.initials: ZF
authors.lastname: He
authors.forename: Hong-Jun
authors.initials: HJ
authors.lastname: Li
authors.forename: Xin
authors.initials: X
authors.lastname: Zhao
keywords: 3-methylindole; lactic acid bacteria; removal