PERSISTENCE OF AFLATOXIN DURING FERMENTATION OF SOY SAUCE

被引：20

作者：

MAING, I ^{[1
]}

AYRES, JC ^{[1
]}

KOEHLER, PE ^{[1
]}

机构：

[1] UNIV GEORGIA,FOOD SCI DEPT,ATHENS,GA 30602

来源：

APPLIED MICROBIOLOGY | 1973年 / 25卷 / 06期

关键词：

D O I：

10.1128/AEM.25.6.1015-1017.1973

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：1015 / 1017

页数：3

共 7 条

[1]

Blount W. P., 1961, TURKEYS, V9, P52

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HALL, HH .

APPLIED MICROBIOLOGY, 1966, 14 (06) :934-+

[3]

EPPLEY RM, 1968, J ASSOC OFF ANA CHEM, V51, P74

[4] TRADITIONAL FERMENTED FOODS [J].

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WANG, HL .

BIOTECHNOLOGY AND BIOENGINEERING, 1967, 9 (03) :275-&

[5] AFLATOXIN FORMATION BY ASPERGILLUS FLAVUS [J].

HESSELTINE, CW ;

SHOTWELL, OL ;

ELLIS, JJ ;

STUBBLEFIELD, RD .

BACTERIOLOGICAL REVIEWS, 1966, 30 (04) :795-+

[6] A MILLENNIUM OF FUNGI FOOD AND FERMENTATION [J].

HESSELTINE, CW .

MYCOLOGIA, 1965, 57 (02) :149-+

[7] STUDIES ON AFLATOXIN DETOXIFICATION IN SHELLED CORN BY ENSILING [J].

LINDENFE.LA ;

CIEGLER, A .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1970, 18 (04) :640-&

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