Persistence of Aflatoxin During the Fermentation of Soy Sauce
Aflatoxin was produced by Aspergillus parasiticus NRRL 2999 but not by A. oryzae during fermentation of soy sauce. Little aflatoxin was degraded within 6 weeks unless Lactobacillus delbrueckii also was present.
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| Pubblicato in: | Appl Microbiol |
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| Autori principali: | , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
American Society for Microbiology (ASM)
1973
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC380958/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4736791/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.25.6.1015-1017.1973 |
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