[The activity of sorbic acid against mycotoxin forming microorganisms (author's transl)].
Potassium sorbate at a concentration of 200-400 ppm inhibits mycotoxin forming Aspergillus versicolor at a pH of 5.7-5.9 in culture media and fermented sausages.
D001230:Aspergillus / Q000187:drug effects* / Q000378:metabolism; D005231:Fatty Acids, Unsaturated / Q000494:pharmacology*; D008460:Meat; D008461:Meat Products; D009183:Mycotoxins / Q000096:biosynthesis*; D013011:Sorbic Acid / Q000494:pharmacology*; D013045:Species Specificity
D005231:Fatty Acids, Unsaturated; D009183:Mycotoxins; D013011:Sorbic Acid
Zur Wirkung von Sorbinsäure gegen Mykotoxinbildner.