Production of extracellular enzymes and aflatoxins in solid substrate fermentation with aflatoxigenicAspergillus spp.
Author:
Publisher
Springer Science and Business Media LLC
Subject
Toxicology,Microbiology,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/BF02946739.pdf
Reference15 articles.
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2. Aidoo KE, Hendry, R, Wood BJB (1984) Mechanized fermentation systems for the production of experimental soy sauce Koji. J Food Tech 19: 389–398.
3. AOAC (1984)Official Methods of Analysis 14th Ed., AOAC, Arlington, VA, sections 26.008-26.012.
4. Brown RL, Chen ZY, Cleveland TE, Cotty PJ, Cary JW (2001) Variation inin vitro alpha-amylase and protease activity is related to the virulence ofAspergillus fiavus isolates. J Food Prot 64 (3): 401–404.
5. Elgerbi AM, Aidoo KE, Candlish AAG, Tester RF (2004) Occurrence of aflatoxin Ml in randomly selected North African milk and cheese samples. Food Additives Contam 21 (6): 592–597.
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