Adsorption Mechanism of Patulin from Apple Juice by Inactivated Lactic Acid Bacteria Isolated from Kefir Grains.

Besides LP10, which showed low ability in PAT adsorption, Tibetan kefir grains and Tibicos LAB strains LK2, LK3, LF1, and LF6, respectively, had shown different abilities in PAT adsorption with no significant difference in ADJ, significant in AJC, and highly significant in AJE, shown by LF6 at p ≤ 0.05 ( Figure 1 A).

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