THE ABILITY OF LACTOBACILLUS RHAMNOSUS TO BIND PATULIN AND ITS APPLICATION IN APPLE JUICE
文献类型： 外文期刊
作者： Li, J. 1 ; Liu, L. 2 ; Li, C. 3 ; Tan, Y. 3 ; Meng, Y. 3 ;
作者机构： 1.Heilongjiang Green Food Res Inst, Harbin 150030, Peoples R China
2.CAAS, Inst Anim Sci, Beijing 100193, Peoples R China
3.Northeast Agr Univ, Coll Food Sci, Key Lab Dairy Sci, Harbin 150030, Peoples R China
关键词： Lactobacillus rhamnosus; patulin; adsorption; complex; apple juice
期刊名称：ACTA ALIMENTARIA （ 影响因子：0.65； 五年影响因子：0.899 ）
ISSN： 0139-3006
年卷期： 2020 年 49 卷 1 期
页码：
收录情况： SCI
摘要： The purpose of this study was to evaluate the ability of Lactobacillus rhamnosus to bind patulin (PAT) in the buffer solution and apple juice. The binding of L. rhamnosus to PAT was reversible, which improved the stability of the bacterial complex. The ability to bind PAT can be enhanced with the inactivation of the strain by high temperature and acid treatment. Acid-treated bacteria had the highest PAT binding rate of 72.73 +/- 1.05%. The binding rates of acid and high temperature (121 degrees C) treatments were increased by 21.37% and 19.15%, respectively. L. rhamnosus showed the best detoxification ability to PAT at 37 degrees C. where the binding rate reached 50.9 +/- 1.03%. When the dose of inactivated bacteria powder was 0.02 g ml(-1), the minimum concentration of PAT in apple juice was 0.37 mu g ml(-1). The addition of the L. rhamnosus inactivated powder did not affect the quality of the juice product and effectively bound the PAT in apple juice.
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