Fig 1.
The geographic coordinate of the Luochuan orchard by google maps.
Table 1.
Comparison of patulin adsorption ratio using different treatments.
Fig 2.
SEM images of activated cells and heated inactivated cells at 3,000 × magnification.
a, b, c, d are activated cells of N-10, B-2p, 7# and WLS-38, respectively; a′, b′, c′, d′ are heated inactivated cells of N-10, B-2p, 7# and WLS-38, respectively.
Fig 3.
SEM images of yeast cells treated with ethyl alcohol for 6 h at 8,000 × magnification.
(a) N-10, (b) B-2p, (c) 7#, and (d) WLS-38. Arrowhead ‘→’ means cells were regional invaginations.
Table 2.
Yeast cell micromorphology and cell wall thickness calculation#.
Fig 4.
TEM images of four types of active yeast cells at 25,000 × magnification.
(a) N-10, (b) B-2p, (c) 7#, and (d) WLS-38.
Fig 5.
Histogram statistical results of yeast cell wall thickness.
(a) N-10, (b) B-2p, (c) 7#, and (d) WLS-38.
Fig 6.
Cell wall polysaccharide contents of four active yeast strains.
Bars with different letters are significantly different (p < 0.05).
Table 3.
Correlational analysis of patulin adsorption with cell micromorphology and cell wall.
Fig 7.
Patulin desorption of four inactivated yeast cells in ethyl acetate.
Fig 8.
Patulin adsorption in commercial kiwi fruit juice by four inactivated yeast cells.