A study on the production of citrinin by Monascus spp.

Archiv fur Lebensmittelhygiene

Volumn 50, Issue 4-5, 1999, Pages 88-91

  Xu, Ganrong ^a   Lu, Chen ^a   Mu, Xiaoqin ^a   Chen, Jiliang ^a   Chen, Yun ^a   Gu, Yumei ^a   Wu, Yanping ^a   Sheng, Fei ^a   Wu, Miaoye ^a  

^a WUXI UNIVERSITY OF LIGHT INDUSTRY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0033458584     PISSN: 0003925X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (4)

1. [1 ] SHI HONG BAO, in Ming Zha Ji (Ming's Miscellanies, Ming: now Fujian Province in South-eastern China), an ancient book published in ding Dynasty (A.D. 1644-1911).
2. China National Standard Bureau (1985): China National Standard of Food Additive, Red Kojic Rice (GB 4926-85), UDC633.18:664, China National Standard House, p. 9, Beijing (in Chinese).
3. Handbook of Food Additives (1996): Edited by China Food Additive Production and Application Industry Association, China Light Industry House, Beijing, p. 98, (written in Chinese).
4. BLANC, P. J., J. P. LAUSSAC, J. LE BARS, P. LE BARS, M. O. LORET, A. PAREILLEUX, D. PROME, J. C. PROME, A.L. SANTERRE, and G. GOMA (1995): Characterization of monascidin A from Monascus as citrinin. Int. J. Food Microbiol. 27, 201-213.