title: Persistence of aflatoxin during the fermentation of soy sauce.
abstract: 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.
mesh_terms: 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
chemical_list: D000348:Aflatoxins; D007773:Lactates