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The high efficiency and accurate detection of foodborne pathogens and spoilage microorganisms in food are a task of great social, economic, and public health importance. However, the contamination levels of target bacteria in food samples are very low. Owing to the background interference of food ingredients and negative impact of nontarget flora, the establishment of efficient pretreatment techniques is very crucial for the detection of food microorganisms. With the sig

Aims: This study aims to assess the removal mechanism of patulin using heattreated Saccharomyces cerevisiae cells and identify the role of different cell wall components in the binding process. Methods and Results: In order to understand the binding mechanism, viable cells, heat-treated cells, cell wall and intracellular extract were performed to assess their ability to remove patulin. Additionally, the effects of chemical and enzymatic treatments of yeast on the binding ability were tested. The results showed that there was no significant difference between viable (53Á28%) and heat-treated yeast cells (51Á71%) in patulin binding. In addition, the cell wall fraction decreased patulin by 35Á05%, and the cell extract nearly failed to bind patulin. Treatments with protease E, methanol, formaldehyde, periodate or urea significantly decreased (P < 0Á05) the ability of heat-treated cells to remove patulin. Fourier transform infrared (FTIR) analysis indicated that more functional groups were involved in the binding process of heat-treated cells. Conclusions: Polysaccharides and protein are important components of yeast cell wall involved in patulin removal. In addition, hydrophobic interactions play a major role in binding processes. Significance and Impact of the Study: Significance and Impact of the Study: Heat-treated S. cerevisiae cells could be used to control patulin contamination in the apple juice industry. Also, our results proof that the patulin removal process is based mainly on the adsorption not degradation.