Reduction of Patulin in Aqueous Solution by Lactic Acid Bacteria

Journal of Food Science

Volumn 77, Issue 4, 2012, Pages

  Hatab, Shaimaa ^a   Yue, Tianli ^a   Mohamad, Osama ^a  

^a NORTHWEST A F UNIVERSITY   (China)

Author keywords

Lactic acid bacteria; Mycotoxin; Patulin; Reduction

Indexed keywords

PATULIN; PROBIOTIC AGENT;

ALGORITHM; ANIMAL FOOD; ARTICLE; BIFIDOBACTERIUM; FOOD CONTAMINATION; GROWTH, DEVELOPMENT AND AGING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTOBACILLUS; LACTOBACILLUS RHAMNOSUS; METABOLISM; MICROBIAL VIABILITY; OSMOLARITY; PH; SPECIES DIFFERENCE; TEMPERATURE; TIME;

ALGORITHMS; ANIMAL FEED; BIFIDOBACTERIUM; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD CONTAMINATION; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; LACTOBACILLUS RHAMNOSUS; MICROBIAL VIABILITY; OSMOLAR CONCENTRATION; PATULIN; PROBIOTICS; SPECIES SPECIFICITY; TEMPERATURE; TIME FACTORS;

ANIMALIA; BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM BIFIDUM; LACTOBACILLUS RHAMNOSUS;

EID: 84860014971     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02615.x     Document Type: Article

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