Abstract: The main reason of the presence of patulin in apple juice is the growth and patulin production of Penicillium expansum. Growth of P. expansum was strongly influenced by temperature,so the characteristics of different temperatures could provide theoretical guidance for the processing and storage of apple juice. The present study aimed to determine the influence of different temperatures( 28,25,20,16,12,4 ℃) on the growth and patulin production by P. expansum in apple juice medium by the static batch cultivation models. P. expansum could grow in apple juice at different temperatures( even at 4 ℃) and the production of patulin was stimulated largely. It was obviously that P.expansum grew quickly when the temperature was high,while the peak of growth was not always in accordance with that of patulin production in different circumstances. The optimal temperature for growth and patulin production was25 ℃,with the largest biomass was 4. 35 g /L and the highest patulin content was 570. 53 mg /L. The temperature of the processing and storage of apple juice should be paid serious attention to reduce the risk of patulin pollution.
董晓妍,王丽婷,姜维,等. 温度对苹果汁中扩展青霉生长和产毒的影响[J]. 食品与发酵工业, 2014, 40(05): 119-123.
DONG Xiao-yan,WANG Li-ting,JIANG Wei,et al. Influence of different temperatures on growth and patulin production of Penicillium expansum in apple juice[J]. Food and Fermentation Industries, 2014, 40(05): 119-123.