Persistence of Aflatoxin During the Fermentation of Soy Sauce
AUTOR(ES)
Maing, Il-Young
RESUMO
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.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=380958Documentos Relacionados
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