Persistence of Aflatoxin During the Fermentation of Soy Sauce
Open Access
- 1 January 1973
- journal article
- research article
- Published by American Society for Microbiology in Applied Microbiology
- Vol. 25 (6) , 1015-1017
- https://doi.org/10.1128/aem.25.6.1015-1017.1973
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.Keywords
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