Patulin reduction in apple juice by inactivated <i>Alicyclobacillus</i>
 spp.

Yuan, Yahong; Wang, X.; Hatab, Shaimaa; Wang, Z.; Wang, Y.; Luo, Ying; Yue, Tianli

doi:10.1111/lam.12315

Cited by 26 publications

(27 citation statements)

References 25 publications

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“…This is one last detail on a possible benefit and positive role of Alicyclobacillus spp. These microorganisms are generally labeled as spoilers or super-spoilers for acidic drinks; however, Yuan et al [ 43 ] heat-inactivated alicyclobacilli cells and used them as adsorbing tools to remove/reduce patulin in apple juice. The removal rate was ca .…”

Section: Characteristic Of Alicyclobacillus Sppmentioning

confidence: 99%

Alicyclobacillus spp.: New Insights on Ecology and Preserving Food Quality through New Approaches

et al. 2015

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Alicyclobacillus spp. includes spore-forming and thermo-acidophilic microorganisms, usually recovered from soil, acidic drinks, orchards and equipment from juice producers. The description of the genus is generally based on the presence of ω-fatty acids in the membrane, although some newly described species do not possess them. The genus includes different species and sub-species, but A. acidoterrestris is generally regarded as the most important spoiler for acidic drinks and juices. The main goal of this review is a focus on the ecology of the genus, mainly on the species A. acidoterrestris, with a special emphasis on the different phenotypic properties and genetic traits, along with the correlation among them and with the primary source of isolation. Finally, the last section of the review reports on some alternative approaches to heat treatments (natural compounds and other chemical treatments) to control and/or reduce the contamination of food by Alicyclobacillus.

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Section: Characteristic Of Alicyclobacillus Sppmentioning

confidence: 99%

Alicyclobacillus spp.: New Insights on Ecology and Preserving Food Quality through New Approaches

et al. 2015

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“…These results are in good agreement with previous reports that the PAT adsorption capability of the HI microorganism was strain-dependent. The differences in the PAT adsorption abilities of the HI cells and spores of Alicyclobacillus strains are due to their distinct cell wall compositions and different organizations within the cell structures [ 12 , 21 ].…”

Section: Discussionmentioning

confidence: 99%

“…Hatab et al [ 14 ] identified two strains with high detoxifying capacities, namely the LR5 and EF10, which removed 80.4% and 64.5% of PAT from apple juice, respectively. The inactivated microbial cells of LAB and yeasts have previously been reported to reduce PAT from apple juice and aqueous solutions [ 12 , 13 , 17 , 21 ]. The adsorption of PAT by the HI cells and spores of all of the tested strains have not shown any negative impact on the quality of the apple juice based on the measurements of various quality parameters except for the HI cells and spores of Alicyclobacillus cycloheptanicus DSM 4006 (A06) ( Table 1 ).…”

Section: Discussionmentioning

confidence: 99%

“…Due to the advantages of biosorption, numerous microorganisms such as lactic acid bacteria (LAB) [ 12 , 13 , 14 , 15 , 16 , 17 ], Gluconobacter oxydans [ 18 ], Saccharomyces cerevisiae [ 19 , 20 ], and Alicyclobacillus spp. [ 21 ], have been reported for the adsorption and removal of PAT. The adsorption of PAT in apple juice by using 10 LAB strains was influenced by the initial concentration of toxin and temperature.…”

Section: Introductionmentioning

confidence: 99%

“…Guo et al [ 20 ] found similar efficiencies of two types of inactivated yeast powder: laboratory-prepared yeast powder (LYP) and commercial yeast powder (CYP) to adsorb PAT from apple juice, and suggested that inactivated yeast powder had potential as a novel and promising adsorbent to bind PAT effectively. Yuan et al [ 21 ] for the first time used the inactivated cells of 12 Alicyclobacillus spp. to reduce PAT from apple juice.…”

Section: Introductionmentioning

confidence: 99%

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

Sajid

Mehmood

Niu

et al. 2018

Toxins

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Patulin (PAT) is a major threat to many food products, especially apple and apple products, causing human health risks and economic losses. The aim of this study was to remove PAT from apple juice by using the heat-inactivated (HI) cells and spores of seven Alicyclobacillus strains under controlled conditions. The HI cells and spores of seven strains adsorbed PAT effectively, and the HI cells and spores of Alicyclobacillus acidocaldarius DSM 451 (A51) showed maximum PAT adsorption capacity of up to 12.6 μg/g by HI cells and 11.8 μg/g by HI spores at 30 °C and pH 4.0 for 24 h. Moreover, the PAT adsorption process followed the pseudo-first order kinetic model and the Freundlich isotherm model; thermodynamic parameters revealed that PAT adsorption is a spontaneous exothermic physisorption process. The results also indicated that PAT adsorption is strain-specific. The HI cells and spores of Alicyclobacillus strains are non-cytotoxic, and the bioadsorption of PAT did not affect the quality of the juice. Furthermore, the cell wall surface plays an important role in the adsorption process.

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Removal of Alternaria mycotoxins from aqueous solution by inactivated yeast powder

et al. 2020

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BACKGROUND: Alternariol (AOH) and alternariol monomethyl ether (AME), produced by Alternaria spp., are the two mycotoxins with the highest outbreak rates in food systems. The purpose of this study was to investigate the removal of AOH and AME from aqueous solutions by inactivated yeast cells. The effects of strains, yeast powder amount, temperature, and pH were evaluated. The kinetics of AOH and AME adsorption on inactivated yeast cells was fitted with four models and a release assay was carried out. RESULTS: All three tested yeasts could remove AOH and AME. GIM 2.119 was the most effective strain. The reduction rate of both AOH and AME could be as much as 100% with 40 g‧L −1 of yeast powder. For both mycotoxins, pH = 9 was the best environment for toxin removal. The pseudo-second-order kinetic model was the best model, with R 2 ranging from 0.989 to 0.999. However, the R 2 of the pseudo-first-order and Elovich models was also relatively high. Alternariol and AME could be partially eluted by methanol and acetonitrile. CONCLUSION: The inactivated yeast cells could effectively remove AOH and AME. This was best fitted by the pseudo-secondorder model. The release assay suggested that the adsorption of Alternaria mycotoxins was partially reversible. The results of this study provide a theoretical basis for the removal of Alternaria mycotoxins from food systems and are useful for the investigation of the mechanisms involved in mycotoxin adsorption by inactivated yeast cells.

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Patulin reduction in apple juice by inactivated Alicyclobacillus spp.

Cited by 26 publications

References 25 publications

Alicyclobacillus spp.: New Insights on Ecology and Preserving Food Quality through New Approaches

Alicyclobacillus spp.: New Insights on Ecology and Preserving Food Quality through New Approaches

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

Removal of Alternaria mycotoxins from aqueous solution by inactivated yeast powder

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