Disappearance of Patulin from Apple Juice Fermented by Saccharomyces spp

Mycotoxin Contamination of Beverages: Occurrence of Patulin in Apple Juice and Ochratoxin A in Coffee, Beer and Wine and Their Control Methods

“…However, a control, stored for an equal amount of time (two weeks), had only a 10% reduction. In another study by Harwig et al [244] observed that yeast fermentation reduced patulin levels completely after two weeks. They also noticed that patulin levels failed to decrease significantly in juices that had been yeast fermented then filter sterilized to remove yeast, suggesting that active yeast and not their by-products, were required for the reduction.…”

Biological detoxification of fungal toxins and its use in plant breeding, feed and food production

“…Alcoholic fermentation of apple juice has been repeatedly reported to significantly reduce the patulin content (Harwig et al, 1973;Burroughs, 1977;Stinson et al, 1978). The major part of patulin is converted during fermentation into water-soluble, non-volatile products, with only a very little fraction if any being metabolized to CO 2 (Stinson et al, 1979).…”

Means to Prevent Contamination with Patulin in Apple-Derived Produce and with Ochratoxin A in Wines

“…Harwig et al (1973) reported that the concentration of patulin in non-inoculated apple juice declined by about 50 percent after it had stood for 2 weeks. Harwig et al (1973) reported that the concentration of patulin in non-inoculated apple juice declined by about 50 percent after it had stood for 2 weeks.…”