经过筛选、鉴定得到清除赭曲霉素A（Ochratoxin A，OTA）的植物乳杆菌QH06，并进一步研究其清除OTA的途径及其在食品中清除OTA的效果。通过研究植物乳杆菌QH06的活菌、死菌，胞内、胞外代谢物，细胞壁等对赭曲霉素A（OTA）的清除作用探究该乳酸菌清除OTA的途径，并通过分析QH06在葡萄汁中清除OTA的效果对其应用进行评价。结果表明，植物乳杆菌QH06活细胞和死细胞分别与质量浓度为100 ng/mL的OTA共培养48 h后，OTA的清除率分别为83.61%和83.51%；QH06胞内酶和胞外代谢物分别与质量浓度为100 ng/mL的OTA共培养72 h后，OTA质量浓度均在90 ng/mL之上；QH06细胞壁与质量浓度为100 ng/mL的OTA共孵育72 h后，OTA质量浓度由80.75 ng/mL（0 h）降低至13.81 ng/mL，清除率为82.90%。QH06与含质量浓度为100 ng/mL的OTA葡萄汁共培养72 h后，葡萄汁中OTA的质量浓度降低至15.23 ng/mL；在含质量浓度为20 ng/mL OTA的葡萄汁中，QH06对OTA清除率达到100%。以上结果表明植物乳杆菌QH06通过细胞壁吸附作用清除食品中OTA污染，为其在防治食品中OTA污染方面的应用提供了理论基础。

Lactobacillus plantarum QH06, a bacterium capable of scavenging ochratoxin A (OTA), was isolated through a screening process. Its OTA scavenging mechanism and efficacy in removing OTA from food items were subsequently evaluated. The OTA scavenging potential of L. plantarum QH06 active cells, inactive cells, intracellular and extracellular metabolites, and cell walls were investigated to elucidate the methods by which L. plantarum QH06 scavenges OTA. The practical application of L. plantarum QH06 was evaluated by analyzing its capacity to scavenge OTA in grape juice. The OTA scavenging rates of active and inactive L. plantarum QH06 cells were 83.61% and 83.51%, respectively, after co-culturing with 100 ng/mL of OTA for 48 h. The OTA concentration was still >90 ng/mL after co-culturing QH06 intracellular enzymes or extracellular metabolites with 100 ng/mL OTA for 72 h. However, the OTA concentration decreased from 80.75 ng/mL (0 h) to 13.81 ng/mL after co-incubating QH06 cell walls with 100 ng/mL OTA for 72 h, for a scavenging rate of 82.90%. Furthermore, the concentration of OTA in grape juice decreased from 100 ng/mL to 15.23 ng/mL after QH06 was co-cultured with grape juice containing 100 ng/mL of OTA for 72 h. In grape juice containing 20 ng/mL OTA, QH06 exhibited a 100% OTA scavenging rate. The results indicate that L. plantarum QH06 effectively scavenges OTA present in food through cell wall adsorption, providing a theoretical basis for its potential application in the mitigation and management OTA contamination in food.

国家自然科学基金项目（31901801）；扬州大学大学生科创项目（X20200913）