【摘要】 近年来，由于食源性污染物对人类健康的潜在影响，人们越来越重视食品中有毒物质的预防和控制措施。因此，有毒物质的可食用微生物降解作用及机理成为研究热点及趋势。该文对食品中2种常见有毒物质丙烯酰胺和多环芳烃的毒性、危害及其被益生菌降低作用条件及机理进行了综述，并指出益生菌(特别是乳酸菌和酵母菌)具有减少有毒物质的暴露和毒性的能力。这将为食品中有毒物质的高效去除提供理论基础和生物防治策略，对食品安全及人类健康具有重要意义。更多还原

【Abstract】 In recent years, due to the potential impact of foodborne contaminants on human health, increasing attention has been paid to preventive and control measures for toxic substances in food. Therefore, the degradation and mechanism of edible microorganisms of toxic substances have become a research hotspot and trend. This paper overviews the toxicity and hazards of acrylamide and polycyclic aromatic hydrocarbons(PAHs), two common toxic substances in food, and the conditions and mechanisms of their reduction by probiotic bacteria. The results indicate that probiotics(especially lactic acid bacteria and yeast) have the ability to reduce exposure and toxicity of toxic substances. It would provide a theoretical basis and biological control strategy for efficient removal of toxic substances in food, which is of great significance for food safety and human health.更多还原