棒曲霉素在苹果汁酒精发酵过程中的消失
Disappearance of patulin during alcoholic fermentation of apple juice.
作者信息
Stinson E E, Osman S F, Huhtanen C N, Bills D D
出版信息
Appl Environ Microbiol. 1978 Oct;36(4):620-2. doi: 10.1128/aem.36.4.620-622.1978.
Abstract
Eight yeast strains were used in three typical American processes to ferment apple juice containing 15 mg of added patulin per liter. Patulin was reduced to less than the minimum detectable level of 50 microgram/liter in all but two cases; in all cases, the level of patulin was reduced by over 99% during alcoholic fermentation. In unfermented samples of apple juice, the concentration of added patulin declined by only 10% when the juice was held for 2 weeks, a period equivalent to the time required for fermentation.
摘要
八种酵母菌株被用于三种典型的美国工艺中，以发酵每升添加了15毫克展青霉素的苹果汁。除两例情况外，展青霉素在所有情况下均降至低于50微克/升的最低检测水平；在所有情况下，展青霉素在酒精发酵过程中的含量均降低了99%以上。在未发酵的苹果汁样品中，当果汁保存2周（相当于发酵所需的时间）时，添加的展青霉素浓度仅下降了10%。
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