Food and Fermentation Industries >

2019 , Vol. 45 >Issue 7: 37 - 44

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.019164

Contents

Screening and partial mechanism analysis of patulin degradation conditions by Yarrowia lipolytica

  • HU Huimin ,
  • ZONG Yuanyuan ,
  • WANG Zhenyu ,
  • ZHANG Guojun ,
  • BI Yang
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  • (College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)

Received date: 2018-10-26

  Revised date: 2018-12-27

  Online published: 2019-05-14

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Abstract

Yarrowia lipolytica was co-cultured with patulin. The detoxification effects of Y. lipolytica were investigated by measuring the concentrations of patulin by high performance liquid chromatography (HPLC). Response surface method was used to screen the optimal detoxification conditions. Besides, the mechanisms of detoxification were also examined. The results showed that Y. lipolytica effectively degraded patulin. Its detoxification effects were affected by temperature, pH, initial concentrations of patulin and yeast, as well as yeast activity. At pH=4.6 and 27.5 ℃ with the initial concentration of yeast being 1×1010 CFU/mL, the yeast exhibited the optimal degradation effect on patulin, as the degradation rate reached 100%. Patulin showed certain inhibitory effects on the growth of Y. lipolytica. The higher the initial concentration of patulin, the lower the detoxification rate of yeast. The higher the initial concentration of yeast, the better the detoxification effect. The detoxification effects of living yeast were significantly higher than that of heat-killed ones. Furthermore, its intracellular proteins showed significant detoxification effects than cell culture supernatant. Therefore, it is suggested that Y. lipolytica can effectively degrade patulin, and the major mechanism is by biodegradation.

Key words： Yarrowia lipolytica; patulin; detoxification; influence factors

Cite this article

HU Huimin , ZONG Yuanyuan , WANG Zhenyu , ZHANG Guojun , BI Yang . Screening and partial mechanism analysis of patulin degradation conditions by Yarrowia lipolytica[J]. Food and Fermentation Industries, 2019 , 45(7) : 37 -44 . DOI: 10.13995/j.cnki.11-1802/ts.019164

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