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Preliminary Study on Degradation Mechanism and Products of Aflatoxin B1 Using Bacillus aerius CGMCC No.31025
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Yuxuan WU1, Yuepan TAO2, Xingwang ZHOU3, Mouyong ZOU4, Chunyan ZHANG1, *, Hongli ZHOU1, *
Science and Technology of Food Industry | 2026, 47(15) : 215 - 223
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Science and Technology of Food Industry | 2026, 47(15): 215-223
• Bioengineering •
Preliminary Study on Degradation Mechanism and Products of Aflatoxin B1 Using Bacillus aerius CGMCC No.31025
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Yuxuan WU1, Yuepan TAO2, Xingwang ZHOU3, Mouyong ZOU4, Chunyan ZHANG1, *, Hongli ZHOU1, *
Affiliations
  • 1College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
  • 2Hunan Xiangjiao Wine Industry Co., Ltd., Shaoyang 422000, China
  • 3Hunan Province Commodity Quality Inspection Institute, Changsha 410111, China
  • 4Dragon Brand Food Co., Ltd., Xiangtan 411100, China
Published: 2026-08-01 doi: 10.13386/j.issn1002-0306.2025070340
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Aflatoxin B1 (AFB1) is a highly toxic and carcinogenic mycotoxin that poses a serious threat to food safety and human health. This study aimed to investigate the degradation characteristics of Aflatoxin B1 (AFB1) by the laboratory-preserved strain Bacillus aerius CGMCC No.31025 and to identify its degradation products. Through various treatments of fermentation broth, studies on active components, and analysis on physicochemical properties of active substances, the primary active components of B. aerius CGMCC No.31025 degrading AFB1 were determined using high-performance liquid chromatography (HPLC). The degradation products were separated and identified via ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Results indicated that the primary active component responsible for AFB1 degradation by B. aerius CGMCC No.31025 was the fermentation supernatant, which exhibited high thermal stability for its effective active substances. Protein inactivation treatments indicated that the active component degrading the toxin in the fermentation supernatant might be an enzyme or other active protein. UPLC-MS/MS analysis identified multiple degradation products, which were predicted to result primarily from hydroxylation, reduction and dealkylation of functional groups in the parent AFB1 structure. This study provides potential microbial strains and technical support for the biological removal of AFB1 contamination in food and feed.

aflatoxin B1 (AFB1)  /  degradation characteristics  /  high performance liquid chromatography (HPLC)  /  degradation products  /  ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS)
邬雨璇, 陶越攀, 周兴旺, 邹谋勇, 张春艳, 周红丽. 空气芽孢杆菌CGMCC NO.31025对黄曲霉毒素AFB1降解机制及产物初探. 食品工业科技, 2026 , 47 (15) : 215 -223 . DOI: 10.13386/j.issn1002-0306.2025070340
Yuxuan WU, Yuepan TAO, Xingwang ZHOU, Mouyong ZOU, Chunyan ZHANG, Hongli ZHOU. Preliminary Study on Degradation Mechanism and Products of Aflatoxin B1 Using Bacillus aerius CGMCC No.31025[J]. Science and Technology of Food Industry, 2026 , 47 (15) : 215 -223 . DOI: 10.13386/j.issn1002-0306.2025070340
Appendix
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Year 2026 volume 47 Issue 15
116
49
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Article Info
doi: 10.13386/j.issn1002-0306.2025070340
  • Receive Date：2025-07-28
  • Online Date：2026-10-24
  • Published：2026-08-01
Article Data
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History
  • Received：2025-07-28
Affiliations
    1College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
    2Hunan Xiangjiao Wine Industry Co., Ltd., Shaoyang 422000, China
    3Hunan Province Commodity Quality Inspection Institute, Changsha 410111, China
    4Dragon Brand Food Co., Ltd., Xiangtan 411100, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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