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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| Publicado no: | Appl Microbiol |
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| Principais autores: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Microbiology (ASM)
1973
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| Assuntos: | |
| Acesso em linha: | 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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