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Journal of Food Science and Technology

, Volume 56, Issue 4, pp 2326–2331 | Cite as

Physical adsorption of patulin by Saccharomyces cerevisiae during fermentation

  • Zhuo Zhang
  • Min Li
  • Caie Wu
  • Bangzhu PengEmail author
Short Communication
  • 37 Downloads

Abstract

Patulin (PAT), a mycotoxin mainly produced by various species of fungi, is frequently detected in moldy fruit- and vegetable-based products, which pose a health risk to the consumer. Over the past decades, a few studies reported that PAT content could be significantly decreased by microbial fermentation process. However, the physical adsorption mechanism between PAT and yeast during fermentation is still unclear. In this paper, we focused on the physical adsorption of PAT by Saccharomyces cerevisiae CCTCC 93161 during fermentation in aqueous solutions. Firstly, morphology of differently treated yeast cells were analyzed by scanning electron microscope, then the interactions between PAT and yeast cells were investigated by infrared absorption spectra of differently treated S. Cerevisiae cells before and after the adsorption of PAT. The results showed that the efficiency of PAT removal raised significantly with the increase of fermentation temperature and time, whereas it decreased significantly with the increase of initial PAT concentration in the fermentation system. The proteins and polysaccharides in the cell walls of yeast interacted with PAT and accounted for the physical adsorption. The current work would possibly provide some new insights on PAT control for fermented foods.

Keywords

Patulin Saccharomyces cerevisiae Fermentation Physical adsorption 

Notes

Acknowledgements

This research was partially supported by the National Natural Science Foundation of China (No. 31671850) and Natural Science Foundation of Hubei Province of China (No. 2017CFB599).

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science & TechnologyHuazhong Agricultural UniversityWuhanChina
  2. 2.College of Light Industry and Food EngineeringNanjing Forestry UniversityNanjingChina

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