Reduction of bisphenol A by Lactobacillus acidophilus and Lactobacillus plantarum in yoghurt

The present study aimed to evaluate the effects of Lactobacillus acidophilus and L. plantarum on the concentration of bisphenol A in yoghurt as a food model. The bisphenol A was extracted from samples using a hollow fibre liquid-phase microextraction method, followed by analysis using HPLC. The concentration of bisphenol A was also analysed during four weeks of yoghurt storage. L. plantarum and L. acidophilus decreased the level of bisphenol A in yoghurt by 82.8% and 43.44%, respectively. At the end of the storage period, the reduction level of bisphenol A by L. plantarum (95.30%) was higher than that of L. acidophilus (90.77%).