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%).

中文翻译：

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酸奶中嗜酸乳杆菌和植物乳杆菌对双酚A的还原作用

本研究旨在评估嗜酸乳杆菌和植物乳杆菌作为食品模型对酸奶中双酚A浓度的影响。使用中空纤维液相微萃取法从样品中提取双酚A，然后使用HPLC分析。在酸奶储存四个星期的过程中还分析了双酚A的浓度。植物乳杆菌和嗜酸乳杆菌分别使酸奶中双酚A的含量降低了82.8％和43.44％。在储存期结束时，植物乳杆菌对双酚A的还原水平（95.30％）高于嗜酸乳杆菌（90.77％）。