Survey of patulin occurence in fruit juices and detoxification of patulin by lactic acid bacteria

In this study, patulin levels which are the main contaminants of apple juices and mixed fruit juices produced in Turkey and offered to market of Eskişehir were detected using HPLC-UV method and biological detoxification of patulin was performed by using different lactic acid bacteria. Patulin levels ranging between 24.16-281.49 ?g/l in 8 of 32 conventionally and organic fruit juice samples were detected.Leuconostoc mesenteroides subs. mesenteroides (NRLL B-512), Lactobacillus kefiri (NRLL B-1839) Lactobacillus hilgardii (NRLL B-1843), Leuconostoc lactis (NRLL B-3468) and Lactobacillus paracasei subs. paracasei (NRLL B-4560) and 8 lactic acid bacteria strains isolated from pickles which were obtained from seller of pickles and different homes were used for the biological detoxification of patulin. These isolated strains were identified by biochemical and genotypic identification methods VITEC, FAME and ribotyping. The identified isolates were observed as Lactobacillus (Lb.) plantarum, Lb. coryniformis, Alicyclobacillus acidocaldarius and Leuconostoc (Leu.) mesenteroides. The effects of viable and nonviable (inactivated by autoclave) cells of these strains were investigated by biological detoxification of patulin. High detoxification rates were observed by viable strains, Leu. lactis (NRLL B-3468) with an effect of %98.73, 5 strains of L. plantarum with effects of %73-98, 1 strain of Leu. mesenteroides with an effect of %97.77; by nonviable strains Leu. mesenteroides (22.2) with an effect of %89.81 and Lb. paracasei subs. paracasei (NRLL B-4560) with an effect of %92.57.The detoxification capacities of LAB strains used in this study were investigated for the first time for the biological detoxification of patulin and some strains were found to be considerably effective with high rates.