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Detoxification of patulin by Lactobacillus pentosus DSM 20314 during apple juice fermentation

  • Published:2022-01 Issue: Volume:131 Page:108446
  • ISSN:0956-7135
  • Container-title:Food Control
  • language:en
  • Short-container-title:Food Control

Author:

Lai Wanjing,Cai Rui,Yang Kang,Yue Tianli,Gao Zhenpeng,Yuan Yahong,Wang Zhouli

Funder

National Key Research and Development Program of China

National High-tech Research and Development Program

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference42 articles.

1. Effect of drying technique and feed flow rate on bacterial survival and physicochemical properties of a non-dairy fermented probiotic juice powder;Alves;Journal of Food Engineering,2016

2. Biological control of molds and mycotoxins in foods;Bianchini;Mycotoxin Prevention and Control in Agriculture,2009

3. Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juice;Chen;Food Bioscience,2018

4. Biodegradation mechanisms of patulin in Candida guilliermondii: An iTRAQ-Based Proteomic Analysis;Chen;Toxins,2017

5. Removing and detoxifying methods of patulin: A review;Diao;Trends in Food Science & Technology,2018
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