{"title":"产黄曲霉毒素和非产黄曲霉毒素的黄曲霉菌株生产环吡唑酸。","authors":"Z Cvetnić, S Pepeljnjak","doi":"10.1002/(sici)1521-3803(199810)42:05<321::aid-food321>3.3.co;2-8","DOIUrl":null,"url":null,"abstract":"<p><p>96 strains of Aspergillus flavus isolated from samples of stored grain and smoke-dried meat products were examined for ability to produce cyclopiazonic acid and aflatoxins, grown on mycological broth medium and malt extract agar. Five strains produced cyclopiazonic acid in the range of 0.5-30 mg/kg and 9 produced aflatoxin B1 (0.1-14.8 mg/kg) but none of them produced both cyclopiazonic acid and aflatoxins.</p>","PeriodicalId":11281,"journal":{"name":"Die Nahrung","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"1998-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"9","resultStr":"{\"title\":\"Production of cyclopiazonic acid by aflatoxigenic and non-aflatoxigenic strains of Aspergillus flavus.\",\"authors\":\"Z Cvetnić, S Pepeljnjak\",\"doi\":\"10.1002/(sici)1521-3803(199810)42:05<321::aid-food321>3.3.co;2-8\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>96 strains of Aspergillus flavus isolated from samples of stored grain and smoke-dried meat products were examined for ability to produce cyclopiazonic acid and aflatoxins, grown on mycological broth medium and malt extract agar. Five strains produced cyclopiazonic acid in the range of 0.5-30 mg/kg and 9 produced aflatoxin B1 (0.1-14.8 mg/kg) but none of them produced both cyclopiazonic acid and aflatoxins.</p>\",\"PeriodicalId\":11281,\"journal\":{\"name\":\"Die Nahrung\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1998-10-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"9\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Die Nahrung\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1002/(sici)1521-3803(199810)42:05<321::aid-food321>3.3.co;2-8\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Die Nahrung","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1002/(sici)1521-3803(199810)42:05<321::aid-food321>3.3.co;2-8","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Production of cyclopiazonic acid by aflatoxigenic and non-aflatoxigenic strains of Aspergillus flavus.
96 strains of Aspergillus flavus isolated from samples of stored grain and smoke-dried meat products were examined for ability to produce cyclopiazonic acid and aflatoxins, grown on mycological broth medium and malt extract agar. Five strains produced cyclopiazonic acid in the range of 0.5-30 mg/kg and 9 produced aflatoxin B1 (0.1-14.8 mg/kg) but none of them produced both cyclopiazonic acid and aflatoxins.
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