title: Removal of patulin from apple juice using inactivated lactic acid bacteria.
abstract: OBJECTIVE
  Apples and apple products are the most notably commodities contaminated with patulin (PAT), which cause detrimental effects on human health and economic problems. The primary objective of this study was to investigate the removal of PAT contamination from apple juice using 10 different inactivated lactic acid bacteria (LAB) strains.
  
  
  RESULTS
  Significant quantities of PAT ranging from 47 to 80% were bound to all tested bacterial strains, whereas Lactobacillus rhamnosus 6224 and Enterococcus faecium 21605 caused a decrease of PAT by 80·4 and 64·5%, respectively. The results showed that the binding of PAT depends on the initial concentration of toxin and the adsorption temperature, also the differences in biomass existed among the 10 bacterial strains. IR analysis was performed to identify potential functional groups and the possible binding sites related to PAT adsorption.
  
  
  CONCLUSIONS
  The removal of PAT was observed to be strain specific. The results indicated that the biosorption process did not affect the quality of juice. FTIR analysis showed that the cell wall plays a key role in PAT adsorption.
  
  
  CONCLUSIONS
  Our results proof that inactivated LAB have the potential as a novel and promising adsorbent to bind PAT effectively.
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, Yangling, China.
authors.forename: S
authors.initials: S
authors.lastname: Hatab
authors.forename: T
authors.initials: T
authors.lastname: Yue
authors.forename: O
authors.initials: O
authors.lastname: Mohamad
mesh_terms: D000327:Adsorption; D001628:Beverages / Q000382:microbiology*; D005506:Food Contamination / Q000517:prevention & control*; D006801:Humans; D007777:Lactobacillaceae / Q000378:metabolism*; D027845:Malus / Q000378:metabolism / Q000382:microbiology*; D010365:Patulin; D017550:Spectroscopy, Fourier Transform Infrared
chemical_list: D010365:Patulin