References
- Andersen B, Smedsgaard J, Frisvad JC. 2004. Penicillium expansum: consistent production of patulin, chaetoglobosins, and other secondary metabolites in culture and their natural occurrence in fruit products. J Agric Food Chem. 52:2421–2428.
- Arias CR, Burns JK, Friedrich LM, Goodrich RM, Parish ME. 2002. Yeast species associated with orange juice: evaluation of different identification methods. Appl Environ Microbiol. 68:1955–1961.
- Cao J, Zhang H, Yang Q, Ren R. 2013. Efficacy of Pichia caribbica in controlling blue mold rot and patulin degradation in apples. Int J Food Microbiol. 162:167–173.
- Castoria R, Mannina L, Durán-Patrón R, Maffei F, Sobolev AP, De Felice DV, Pinedo-Rivilla C, Ritieni A, Ferracane R, Wright SAI. 2011. Conversion of the mycotoxin patulin to the less toxic desoxypatulinic acid by the biocontrol yeast Rhodosporidium kratochvilovae strain LS11. J Agric Food Chem. 59:11571–11578.
- Castoria R, Morena V, Caputo L, Panfili G, De Curtis F, De Cicco V. 2005. Effect of the biocontrol yeast Rhodotorula glutinis strain LS11 on patulin accumulation in stored apples. Phytopathology. 95:1271–1278.
- Coelho AR, Celli MG, Ono EYS, Wosiacki G, Hoffmann FL, Pagnocca FC, Hirooka EY. 2007. Penicillium expansum versus antagonist yeasts and patulin degradation in vitro. Braz Arch Biol Technol. 50:725–733.
- Commission Regulation. 2006. European Commission Regulation. EC 1881/2006, setting maximum levels for certain contaminants in foodstuffs. Off J Eur Commun. L364:5–24.
- Geiger M, Guitton Y, Vansteelandt M, Kerzaon I, Blanchet E, Robiou du Pont T, Frisvad JC, Hess P, Pouchus YF, Grovel O. 2013. Cytotoxicity and mycotoxin production of shellfish-derived Penicillium spp., a risk for shellfish consumers. Lett Appl Microbiol. 57:385–392.
- Kabak B, Dobson ADW, Var I. 2006. Strategies to prevent mycotoxin contamination of food and animal feed: a review. Crit Rev Food Sci Nutr. 46:593–619.
- Karlovsky P. 1999. Biological detoxification of fungal toxins and its use in plant breeding, feed and food production. Nat Toxins. 7:1–23.
- MacDonald S, Long M, Gilbert J, Felgueiras I. 2000. Liquid chromatographic method for determination of patulin in clear and cloudy apple juices and apple puree: collaborative study. J AOAC Int. 83:1387–1394.
- Moake MM, Padilla-Zakour OI, Worobo RW. 2005. Comprehensive review of patulin control methods in foods. Compr Rev Food Sci Food Saf. 4:8–21.
- Moss M. 1998. Recent studies of mycotoxins. J Appl Microbiol. 84:62S–76S.
- Moss MO, Long MT. 2002. Fate of patulin in the presence of the yeast Saccharomyces cerevisiae. Food Addit Contam. 19:387–399.
- Reddy KRN, Spadaro D, Gullino ML, Garibaldi A. 2011. Potential of two Metschnikowia pulcherrima (yeast) strains for in vitro biodegradation of patulin. J Food Prot. 74:154–156.
- Ricelli A, Baruzzi F, Solfrizzo M, Morea M, Fanizzi FP. 2007. Biotransformation of patulin by Gluconobacter oxydans. Appl Environ Microbiol. 73:785–792.
- Sumaiya Hawar S, Vevers W, Karieb S, Ali BK, Billington R, Beal J. 2013. Biotransformation of patulin to hydroascladiol by Lactobacillus plantarum. Food Control. 34:502–508.
- Sumbu ZL, Thonart P, Bechet J. 1983. Action of patulin on a yeast. Appl Environ Microbiol. 45:110–115.
- Topcu A, Bulat T, Wishah R, Boyaci IH. 2010. Detoxification of aflatoxin B1 and patulin by Enterococcus faecium strains. Int J Food Microbiol. 139:202–205.
- Yue T, Dong Q, Guo C, Worobo RW. 2011. Reducing patulin contamination in apple juice by using inactive yeast. J Food Prot. 74:149–153.
- Zhenming C, Zhiqiang L, Lingmei G, Fang G, Chunling MA, Xianghong W, Haifeng LI. 2006. Marine yeasts and their applications in mariculture. J Ocean Univ China. 5:251–256.