Occurrence and biotransformation of ochratoxin a during pepper sauce fermentation

Author:

Ahn Jongsung,Jang Han-sub,Song Young-Jin,Yang Tae-Ho,Jahng Kwang-Yeop

Publisher

Springer Science and Business Media LLC

Subject

Organic Chemistry,General Biochemistry, Genetics and Molecular Biology

Reference25 articles.

1. Abrunhosa L and Venâncio A (2007) Isolation and purification of an enzyme hydrolyzing ochratoxin A from Aspergillus niger. Biotechnol Lett 29, 1909–1914.

2. Almela L, Rabe V, Sanchez B, Torrella F, Lopez-Perez JP, Gabaldon JA, and Guardiola L (2007) Ochratoxin A in red pepper powder: Relationship with the origin of the raw material. Food Microbiol 24, 319–327.

3. Ahn J, Kim D, Kim H, and Jahng KY (2010) Quantitative determination of mycotoxins in urine by LC-MS/MS. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 27, 1674–82.

4. Bejaoui H, Mathieu F, Taillandier P, and Lebrihi A (2006) Biodegradation of ochratoxin A by Aspergillus section Nigri species isolated from French grapes: A potential means of ochratoxin A decontamination in grape juices and musts. FEMS Microbiol Lett 255, 203–208.

5. Boudra H and Morgavi DP (2006) Development and validation of a HPLC method for the quantitation of ochratoxins in plasma and raw milk. J Chromatogr B Analyst Technol Biomed Life Sci 843, 295–301.

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