| Literature DB >> 1211934 |
W K Nip, F C Chang, F S Chu, N Prentice.
Abstract
The fate of ochratoxin A in brewing was investigated by adding (3H)ochratoxin A to the raw materials at 1- and 10-mug/g levels during mashing in a conventional microbrewing process. The results indicated that large portions (28 to 39%) of the added toxin were recovered in spent grains, with less recovery in the yeast (8 to 20%) and beer (14 to 18%). About 38 and 12% of the added toxin at levels of 1 and 10 mug/g, respectively, were degraded during brewing.Entities:
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Year: 1975 PMID： 1211934 PMCID： PMC376590 DOI： 10.1128/am.30.6.1048-1049.1975
Source DB: PubMed Journal: Appl Microbiol ISSN： 0003-6919