The toxicity and decreased concentration of aflatoxin B1 in natural lactic acid fermented maize meal

Journal of Applied Microbiology

Volumn 100, Issue 4, 2006, Pages 773-777

  Mokoena, M P ^a,b   Chelule, P K ^b   Gqaleni, N ^b  

^a DURBAN UNIVERSITY OF TECHNOLOGY   (South Africa)

^b UNIVERSITY OF KWAZULU NATAL   (South Africa)

Author keywords

Aflatoxin B1; Cytotoxicity; Fermentation; Lactic acid bacteria; Maize

Indexed keywords

AFLATOXINS; FOOD PROCESSING; FOOD PRODUCTS; LACTIC ACID; TOXICITY;

AFLATOXIN B 1; CYTOTOXICITY TEST; DETECTION LIMITS; HUMAN CONSUMPTION; LACTIC ACID BACTERIA; LACTIC ACID FERMENTATION; MAIZE; POTENTIAL ACTIVITIES; STARTER CULTURES; TRACE LEVEL;

FERMENTATION;

AFLATOXIN B1; LACTIC ACID;

FERMENTATION;

AEROBIC FERMENTATION; ARTICLE; COMPARATIVE STUDY; FERMENTATION MEDIUM; FERMENTED PRODUCT; FOOD CONTAMINATION; FOOD POISONING; FOOD PRESERVATION; FOOD STORAGE; FOOD TEXTURE; MAIZE; MONITORING; PH MEASUREMENT; STARTER CULTURE; TOXICITY TESTING;

ZEA MAYS;

EID: 33645103811     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2006.02881.x     Document Type: Article

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