Detoxification of Patulin by Kombucha tea culture

Authors:
Ahmed A. Ismaiel, Rasha H. Bassyouni, Zeinat Kamel, Shaimaa M. Gabr

Abstract:
Kombucha is a refreshing beverage, obtained by fermenting sugared tea with a symbiotic culture of acetic acid bacteria and yeast, consumed for its positive effects on human health. In this study, the potential of kombucha supernatant for reduction of patulin (PAT) of three toxigenic fungal strains (Penicillium expansum LC015096, Talaromyces purpureogenus LC015095, and Acremonium implicatum LC015097) in liquid medium and apple fruit was investigated. In liquid medium, kombucha up to 10% (v/v) significantly inhibited PAT production of P. expansum by 77.2% and that of T. purpureogenus and A. implicatum by 100%. In apple fruit, inhibition percent of PAT accumulation by the respective fungal strains was 49.8%, 100%, and 53%. In aqueous solution, kombucha cells showed a relatively greater PAT uptake capacity than Saccharomyces cerevisiae. The maximum PAT uptake (64.67% and 60.69%) by viable and heat-treated kombucha cells was achieved at pH 3.0 throughout 48 h incubation, respectively.

Keywords: kombucha tea, patulin pat, toxicity, apple, biosorption



Country: Egypt

Citation: Ahmed A. Ismaiel, Rasha H. Bassyouni, Zeinat Kamel & Shaimaa M. Gabr Detoxification of Patulin by Kombucha tea culture, CyTA - Journal of Food, 14:2, 271-279

Study Mailing Address:
Department of Botany and Microbiology, Faculty of Science, Zagazig University, 44519 Zagazig, Egypt

Date Updated: February 4, 2021