Abstract Tenuazonic acid is a fungal secondary metabolite that is produced by a number of Alternaria species and is therefore a natural contaminant of food and feed samples. The aim of this study was to investigate the adsorption kinetics and isotherms of tenuazonic acid (TeA) from citrus juice using inactivated lactic acid bacteria (LAB). The results showed that inactivated LAB-20023 could significantly reduce TeA from contaminated fruit juice. The kinetic models indicated that the biosorption process of TeA onto inactivated cells from fruit juice obeys a pseudo-second-order model rather than a pseudo-first-order kinetic model at all studied temperatures and initial concentrations. The equilibrium data were fitted to Langmuir and Freundlich isotherm models, and the results showed that the adsorption equilibrium was best described by the Freundlich isotherm.

中文翻译：

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用灭活的 LAB 吸附果汁中的tenuazonic酸的动力学和等温线研究

摘要 Tenuazonic acid 是一种真菌次级代谢产物，由许多链格孢属物种产生，因此是食品和饲料样品的天然污染物。本研究的目的是使用灭活的乳酸菌 (LAB) 研究柑橘汁中 Tenuazonic 酸 (TeA) 的吸附动力学和等温线。结果表明，灭活的 LAB-20023 可以显着降低受污染果汁中的 TeA。动力学模型表明，在所有研究温度和初始浓度下，TeA 对来自果汁的灭活细胞的生物吸附过程遵循伪二级模型而不是伪一级动力学模型。平衡数据符合 Langmuir 和 Freundlich 等温线模型，