Adsorption Mechanism of Patulin from Apple Juice by Inactivated Lactic Acid Bacteria Isolated from Kefir Grains

The ability of Lactobacillus rhamnosus to bind patulin and its application in apple juice

(2020) J. Li et al.   ACTA ALIMENTARIA

Degradation of patulin in fruit juice by a lactic acid bacteria strain Lactobacillus casei YZU01

(2020) Xiangfeng Zheng et al.   FOOD CONTROL

Genotoxic effects of mycotoxins

(2020) Taha Gökmen Ülger et al.   TOXICON

The characteristics of patulin detoxification by Lactobacillus plantarum 13M5

(2020) Chaozhi Wei et al.   FOOD AND CHEMICAL TOXICOLOGY

Prevention and detoxification of patulin in apple and its products: A review

(2020) Xiangfeng Zheng et al.   FOOD RESEARCH INTERNATIONAL

Review: Biotechnology of mycotoxins detoxification using microorganisms and enzymes

(2019) Fadia Ben Taheur et al.   TOXICON

Mycotoxin patulin in food matrices: occurrence and its biological degradation strategies

(2019) Marina Sajid et al.   DRUG METABOLISM REVIEWS

The characteristics, occurrence, and toxicological effects of patulin

(2019) Iman Saleh et al.   FOOD AND CHEMICAL TOXICOLOGY

Volatile profile and aroma potential of tropical Syrah wines elaborated in different maturation and maceration times using comprehensive two-dimensional gas chromatography and olfactometry

(2019) Janaína A. Barbará et al.   FOOD CHEMISTRY

Identification and probiotic properties of lactobacilli isolated from two different fermented beverages

(2019) Iulia-Roxana Angelescu et al.   ANNALS OF MICROBIOLOGY

Effect of reduced glutathione on the quality characteristics of apple wine during alcoholic fermentation

(2019) Junnan Xu et al.   FOOD CHEMISTRY

Highly efficient and cost-effective removal of patulin from apple juice by surface engineering of diatomite with sulfur-functionalized graphene oxide

(2019) Manshun Liu et al.   FOOD CHEMISTRY

Removing and detoxifying methods of patulin: A review

(2018) Enjie Diao et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effective Adsorption of Patulin from Apple Juice by Using Non-Cytotoxic Heat-Inactivated Cells and Spores of Alicyclobacillus Strains

(2018) Marina Sajid et al.   Toxins

Patulin removal from synbiotic apple juice using Lactobacillus plantarum ATCC 8014

(2018) Alaleh Zoghi et al.   JOURNAL OF APPLIED MICROBIOLOGY

Determination of trace patulin in apple-based food matrices

(2017) Xianjiang Li et al.   FOOD CHEMISTRY

Adsorption of aflatoxin B1, zearalenone and ochratoxin A by microorganisms isolated from Kefir grains

(2017) Fadia Ben Taheur et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Assessment of patulin adsorption efficacy from aqueous solution by water-insoluble corn flour

(2017) Caixia Guo et al.   JOURNAL OF FOOD SAFETY

Induction of proteotoxic stress by the mycotoxin patulin

(2017) Angel Guerra-Moreno et al.   TOXICOLOGY LETTERS

Mitigation of Patulin in Fresh and Processed Foods and Beverages

(2017) J. Ioi et al.   Toxins

Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms

(2016) Walter Randazzo et al.   FOOD MICROBIOLOGY

Biodegradation of zearalenone by Saccharomyces cerevisiae : Possible involvement of ZEN responsive proteins of the yeast

(2016) Hongyin Zhang et al.   Journal of Proteomics

Patulin production by Penicillium expansum isolates from apples during different steps of long-term storage

(2016) N. De Clercq et al.   World Mycotoxin Journal

Reduction of Patulin in Apple Cider by UV Radiation

(2016) QINGFANG DONG et al.   JOURNAL OF FOOD PROTECTION

Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures

(2015) Débora Ferreira Zanirati et al.   ANAEROBE

Ecofriendly hot water treatment reduces postharvest decay and elicits defense response in kiwifruit

(2015) Huizhen Chen et al.   ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH

A new insight into the adsorption mechanism of patulin by the heat-inactive lactic acid bacteria cells

(2015) Ling Wang et al.   FOOD CONTROL

Bacteria and yeast microbiota in milk kefir grains from different Italian regions

(2015) Cristiana Garofalo et al.   FOOD MICROBIOLOGY

Dynamics of the loss and emergence of volatile compounds during the concentration of cashew apple juice (Anacardium occidentale L.) and the impact on juice sensory quality

(2015) Aline Camarão Telles Biasoto et al.   FOOD RESEARCH INTERNATIONAL

Short communication: Evaluation of the microbiota of kefir samples using metagenetic analysis targeting the 16S and 26S ribosomal DNA fragments

(2015) N. Korsak et al.   JOURNAL OF DAIRY SCIENCE

Milk kefir: composition, microbial cultures, biological activities, and related products

(2015) Maria R. Prado et al.   Frontiers in Microbiology

A study on the physicochemical parameters forPenicillium expansumgrowth and patulin production: effect of temperature, pH, and water activity

(2015) Joanna Tannous et al.   Food Science & Nutrition

Biodegradation of ochratoxin A by Pediococcus parvulus isolated from Douro wines

(2014) Luís Abrunhosa et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Patulin reduction in apple juice by inactivatedAlicyclobacillusspp.

(2014) Y. Yuan et al.   LETTERS IN APPLIED MICROBIOLOGY

Metagenome analysis of bacterial diversity in Tibetan kefir grains

(2013) Jie Gao et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Ability of selected microorganisms for removing aflatoxins in vitro and fate of aflatoxins in contaminated wheat during baladi bread baking

(2013) Rafaat M. Elsanhoty et al.   FOOD CONTROL

Electronic nose and tongue combination for improved classification of Moroccan virgin olive oil profiles

(2013) Z. Haddi et al.   FOOD RESEARCH INTERNATIONAL

Adsorptive Removal of Patulin from Apple Juice Using Ca-Alginate-Activated Carbon Beads

(2013) Tianli Yue et al.   JOURNAL OF FOOD SCIENCE

Fungi of the genus Penicillium as producers of physiologically active compounds (Review)

(2012) A. G. Kozlovskii et al.   APPLIED BIOCHEMISTRY AND MICROBIOLOGY

Removal of patulin from apple juice using inactivated lactic acid bacteria

(2012) S. Hatab et al.   JOURNAL OF APPLIED MICROBIOLOGY

Ability of Inactivated Yeast Powder To Adsorb Patulin from Apple Juice

(2012) CAIXIA GUO et al.   JOURNAL OF FOOD PROTECTION

Reduction of Patulin in Aqueous Solution by Lactic Acid Bacteria

(2012) Shaimaa Hatab et al.   JOURNAL OF FOOD SCIENCE

Binding mechanism of patulin to heat-treated yeast cell

(2012) C. Guo et al.   LETTERS IN APPLIED MICROBIOLOGY

Clinical Utility of LC3 and p62 Immunohistochemistry in Diagnosis of Drug-Induced Autophagic Vacuolar Myopathies: A Case-Control Study

(2012) Han S. Lee et al.   PLoS One

Patulin content in apple products marketed in Northeast China

(2010) Yuan Yuan et al.   FOOD CONTROL

Detoxification of aflatoxin B1 and patulin by Enterococcus faecium strains

(2010) Ali Topcu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influence of package, type of apple juice and temperature on the production of patulin by Byssochlamys nivea and Byssochlamys fulva

(2010) Anderson S. Sant'Ana et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Impact of mycotoxins on humans and animals

(2010) Mohamed E. Zain   Journal of Saudi Chemical Society

Biosynthesis and Toxicological Effects of Patulin

(2010) Olivier Puel et al.   Toxins

Characterisation of the key aroma compounds in a freshly reconstituted orange juice from concentrate

(2009) Melanie Averbeck et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Screening of Lactobacillus casei strains for their ability to bind aflatoxin B1

(2009) A. Hernandez-Mendoza et al.   FOOD AND CHEMICAL TOXICOLOGY

Detoxification of patulin and ochratoxin A, two abundant mycotoxins, by lactic acid bacteria

(2007) S. Fuchs et al.   FOOD AND CHEMICAL TOXICOLOGY