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In vitro adsorption of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) by lactic acid bacteria X3-1B.

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Title: In vitro adsorption of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) by lactic acid bacteria X3-1B.
Authors: Wei Y; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Engineering Research Center for Quality Identification and Safe Processing of Beef and Mutton, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Afairs of the People's Republic of China, Hohhot 010018, China., Guo W; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Engineering Research Center for Quality Identification and Safe Processing of Beef and Mutton, Hohhot 010018, China., Hao S; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Engineering Research Center for Quality Identification and Safe Processing of Beef and Mutton, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Afairs of the People's Republic of China, Hohhot 010018, China., Sun X; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Engineering Research Center for Quality Identification and Safe Processing of Beef and Mutton, Hohhot 010018, China., Sun L; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Engineering Research Center for Quality Identification and Safe Processing of Beef and Mutton, Hohhot 010018, China., Sun E; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Engineering Research Center for Quality Identification and Safe Processing of Beef and Mutton, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Afairs of the People's Republic of China, Hohhot 010018, China., Li X; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Engineering Research Center for Quality Identification and Safe Processing of Beef and Mutton, Hohhot 010018, China., Jin Y; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Engineering Research Center for Quality Identification and Safe Processing of Beef and Mutton, Hohhot 010018, China., Zhao L; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Engineering Research Center for Quality Identification and Safe Processing of Beef and Mutton, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Afairs of the People's Republic of China, Hohhot 010018, China. Electronic address: zhaolihua@imau.edu.cn.
Source: Food chemistry [Food Chem] 2026 Jun 15; Vol. 514, pp. 149132. Date of Electronic Publication: 2026 Apr 04.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: <searchLink fieldCode="AU" term="%22Wei+Y%22">Wei Y</searchLink>; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Engineering Research Center for Quality Identification and Safe Processing of Beef and Mutton, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Afairs of the People's Republic of China, Hohhot 010018, China.<br /><searchLink fieldCode="AU" term="%22Guo+W%22">Guo W</searchLink>; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Engineering Research Center for Quality Identification and Safe Processing of Beef and Mutton, Hohhot 010018, China.<br /><searchLink fieldCode="AU" term="%22Hao+S%22">Hao S</searchLink>; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Engineering Research Center for Quality Identification and Safe Processing of Beef and Mutton, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Afairs of the People's Republic of China, Hohhot 010018, China.<br /><searchLink fieldCode="AU" term="%22Sun+X%22">Sun X</searchLink>; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Engineering Research Center for Quality Identification and Safe Processing of Beef and Mutton, Hohhot 010018, China.<br /><searchLink fieldCode="AU" term="%22Sun+L%22">Sun L</searchLink>; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Engineering Research Center for Quality Identification and Safe Processing of Beef and Mutton, Hohhot 010018, China.<br /><searchLink fieldCode="AU" term="%22Sun+E%22">Sun E</searchLink>; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Engineering Research Center for Quality Identification and Safe Processing of Beef and Mutton, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Afairs of the People's Republic of China, Hohhot 010018, China.<br /><searchLink fieldCode="AU" term="%22Li+X%22">Li X</searchLink>; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Engineering Research Center for Quality Identification and Safe Processing of Beef and Mutton, Hohhot 010018, China.<br /><searchLink fieldCode="AU" term="%22Jin+Y%22">Jin Y</searchLink>; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Engineering Research Center for Quality Identification and Safe Processing of Beef and Mutton, Hohhot 010018, China.<br /><searchLink fieldCode="AU" term="%22Zhao+L%22">Zhao L</searchLink>; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Engineering Research Center for Quality Identification and Safe Processing of Beef and Mutton, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Afairs of the People's Republic of China, Hohhot 010018, China. Electronic address: zhaolihua@imau.edu.cn.
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              Text: 2026 Jun 15
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