Evaluation of fungal microflora for aflatoxin producing possibility in novel quality Meju fermented with single and/or multiple additions of Nelumbo nucifera , Ginkgo biloba , and Allium sativum extracts-Reference-Cited by-同舟云学术

Evaluation of fungal microflora for aflatoxin producing possibility in novel quality Meju fermented with single and/or multiple additions of Nelumbo nucifera , Ginkgo biloba , and Allium sativum extracts

Published:2017-05-21 Issue:4 Volume:37 Page:e12368
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:Journal of Food Safety

Author:

Shukla Shruti¹²,Park Juyeon¹,Park Jung Hyun¹,Kim Min Kyeong¹,Park Sangje³,Dubey Akanksha³,Jeon Junhyun³,Khang Yongho³,Kim Myunghee¹^ORCID

Affiliation:

1. Department of Food Science and Technology; Yeungnam University; Gyeongsan-si Gyeongsangbuk-do Republic of Korea

2. Department of Energy and Materials Engineering; Dongguk University-Seoul; Seoul Republic of Korea

3. Department of Applied Microbiology and Biotechnology; Yeungnam University; Gyeongsan-si Gyeongsangbuk-do Republic of Korea

Funder

National Research Foundation

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfs.12368/fullpdf

Reference33 articles.

1. Cultural methods for aflatoxin detection;Abbas;Toxin Reviews,2004

2. Constituents of Nelumbo nucifera leaves and their antimalarial and antifungal activity;Agnihotri;Phytochemistry Letters,2008

3. Forms of Aspergillosis

4. Microbiological studies of Korean native soy-sauce fermentation: A study on the microflora of fermented Korean Meju loaves;Cho;Agricultural Chemistry & Biotechnology,1970

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