Literature DB >> 4736791

Persistence of aflatoxin during the fermentation of soy sauce.

I Y Maing, J C Ayres, P E Koehler.   

Abstract

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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Year:  1973        PMID： 4736791      PMCID： PMC380958          DOI： 10.1128/am.25.6.1015-1017.1973

Source DB:  PubMed          Journal:  Appl Microbiol        ISSN： 0003-6919


  3 in total

1.  A MILLENNIUM OF FUNGI, FOOD, AND FERMENTATION.

Authors:  C W HESSELTINE
Journal:  Mycologia       Date:  1965 Mar-Apr       Impact factor: 2.696

2.  Microbial detoxification of aflatoxin.

Authors:  A Ciegler; E B Lillehoj; R E Peterson; H H Hall
Journal:  Appl Microbiol       Date:  1966-11

Review 3.  Aflatoxin formation by Aspergillus flavus.

Authors:  C W Hesseltine; O L Shotwell; J J Ellis; R D Stubblefield
Journal:  Bacteriol Rev       Date:  1966-12
  3 in total
  3 in total

1.  Occurrence of toxicity among protease, amylase, and color mutants of a nontoxic soy sauce koji mold.

Authors:  A Kalayanamitr; A Bhumiratana; T W Flegel; T Glinsukon; A Shinmyo
Journal:  Appl Environ Microbiol       Date:  1987-08       Impact factor: 4.792

2.  Stimulation by Hyphopichia burtonii and Bacillus amyloliquefaciens of aflatoxin production by Aspergillus flavus in irradiated maize and rice grains.

Authors:  R G Cuero; J E Smith; J Lacey
Journal:  Appl Environ Microbiol       Date:  1987-05       Impact factor: 4.792

3.  Variation in fungal microbiome (mycobiome) and aflatoxin in stored in-shell peanuts at four different areas of China.

Authors:  Ning Ding; Fuguo Xing; Xiao Liu; Jonathan N Selvaraj; Limin Wang; Yueju Zhao; Yan Wang; Wei Guo; Xiaofeng Dai; Yang Liu
Journal:  Front Microbiol       Date:  2015-10-22       Impact factor: 5.640
  3 in total

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