Filamentous Fungi and Bacteria in Macaroni and Spaghetti Products
Filamentous fungi, especially Aspergillus flavus-oryzae, and bacteria were present in all samples of macaroni and spaghetti products tested. No aflatoxin was detected in the three samples, all relatively high in A. flavus-oryzae, that were tested for it. Five of the nine isolates of A. flavus-oryzae...
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| 出版年: | Appl Microbiol |
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| 主要な著者: | , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
American Society for Microbiology (ASM)
1971
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC377133/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/5540669/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.21.1.144-146.1971 |
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