Degradation potential of bisphenol A by Lactobacillus reuteri

In order to explore the safety of bisphenol A (BPA) degradation in food packaging, the degradation effect of six common probiotics to BPA was first explored in this paper. The result showed that the degradation rate of BPA by Lactobacillus reuteri was the highest among the six common probiotics, which was 69.83%. In addition, no toxic substances were found in the degradation products of Lactobacillus reuteri by GC-MS analysis. Based on this, the enzyme microsphere sustain-released preparation (EMSP) of Lactobacillus reuteri was prepared and characterized. Then the effects of different treatment conditions on the degradation rate of BPA were investigated. Finally, it was applied to orange juice, black tea and mung bean cold tea. The contents of BPA in canned beverage (black tea beverage, orange juice beverage and mung bean cold tea) added with EMSP decreased by 92.74%, 92.33% and 92.33%, respectively, after storage of 1 d. After 27 d, the contents of BPA in these three kinds of canned beverages reached 0. It can be seen that Lactobacillus reuteri has a significant degradation effect on BPA and has great potential and commercial value.