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Abstract
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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%).
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