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

2-Amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) is a highly polar heterocyclic amine with elevated levels in high-temperature meat products and strong carcinogenicity. This study screened Pediococcus acidilactici X3-1B, achieving a PhIP adsorption rate of 74.30%. The stability of the complex formed between the strain and PhIP was highest at 0 h, 4 °C, and pH 7. Scanning electron microscopy (SEM) revealed significant morphological changes in the strain after PhIP adsorption. Fourier transform infrared spectroscopy (FTIR) results indicated that N H and C O groups on the bacterial surface played a primary role in adsorption. Zeta potential measurements revealed an increase in net negative charge on the bacterial surface following PhIP adsorption. Functional group chemical masking indicated that amino groups are one of the core functional groups influencing X3-1B's adsorption of PhIP. This study provides theoretical foundations and practical references for the application of lactic acid bacteria in food safety.