Role of thiols and ascladiol production in patulin degradation by lactobacilli.
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DOI: 10.1093/lambio/ovad037
Abstract: Patulin is a mycotoxin contaminant in various foods with apple products being its major dietary source. Yeast can reduce patulin levels during fermentation via biotransformation and thiol-adduct formation, with the ability of patulin to react… read more here.
Keywords: patulin levels; reduction patulin; ascladiol production; patulin ... See more keywords