Persistence of aflatoxin during the fermentation of soy sauce.
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.
D000348:Aflatoxins / Q000096:biosynthesis* / Q000378:metabolism; D001230:Aspergillus / Q000378:metabolism*; D002855:Chromatography, Thin Layer; D005285:Fermentation; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007773:Lactates / Q000378:metabolism; D007778:Lactobacillus / Q000378:metabolism; D013025:Glycine max; D013045:Species Specificity; D013997:Time Factors
D000348:Aflatoxins; D007773:Lactates