Detoxification of patulin by Lactobacillus pentosus DSM 20314 during apple juice fermentation

Abstract

Patulin, a poisonous compound produced by Aspergillus, Byssochlamys, and Penicillium , is widely existed in fruits. The control of patulin has always been an important aspect in fruit products processing. As a kind of probiotic, lactic acid bacteria have been usually applied to the fermentation of many kinds of fruit juice, and exhibit promising access on patulin control for its high efficiency and safety. This article aims to screen probiotic strains that have a good capacity for patulin control during juice fermentation. In this study, six LAB strains were used for the fermentation of apple juice, and their ability for the removal of patulin in apple juice fermentation and in vitro digestive model were evaluated. The results indicated that all tested strains were eligible for apple juice fermentation. During this process, 53.14 % of patulin in apple juice (500 μg/L) can be detoxified by Lactobacillus pentosus (DSM 20314) in 24 h and that of the other strains were in the ranging of 13.3%–30.34 %. And in vitro digestive model, all the strains reduced 17.6%–44.2 % of patulin. The stability testing further determined that the removal of patulin was mainly carried out by degradation. Based on this, the optimized test results revealed that with the inoculation proportion of 5 % and shaking incubation, patulin spiked in apple juice can be effectively degraded by L. pentosus (DSM 20314), which has a good fermentation performance and exhibits a great potential in patulin control during apple juice fermentation and digestion. • A Lactobacillus pentosus strain was selected for patulin degradation during apple juice fermentation. • The selected Lactobacillus pentosus strain can reduce patulin in vitro digestion model. • The effects of different factors on the degradation of patulin were evaluated.