Toxin production by bacterial endosymbionts of a Rhizopus microsporus strain used for tempe/sufu processing

International Journal of Food Microbiology

Volumn 136, Issue 3, 2010, Pages 368-371

  Rohm, Barbara ^a   Scherlach, Kirstin ^a   Möbius, Nadine ^a   Partida Martinez, Laila P ^a   Hertweck, Christian ^a,b  

^a HANS KNÖLL INSTITUTE   (Germany)

^b FRIEDRICH SCHILLER UNIVERSITY JENA   (Germany)

Author keywords

Burkholderia; Mycotoxin; Rhizopus; Rhizoxin; Sufu; Tempe

Indexed keywords

RHIZOXIN; TOXIN;

ARTICLE; ASIAN; BACTERIUM ISOLATION; ENDOSYMBIONT; FERMENTATION; FERMENTED PRODUCT; FOOD PROCESSING; FOOD SPOILAGE; FUNGAL STRAIN; NONHUMAN; RHIZOPUS; RHIZOPUS MICROSPORUS; SOYBEAN; TOXIN SYNTHESIS;

BURKHOLDERIA; FERMENTATION; FOOD MICROBIOLOGY; MACROLIDES; MYCOTOXINS; RHIZOPUS; SOYBEANS; SYMBIOSIS;

BACTERIA (MICROORGANISMS); BURKHOLDERIA; FUNGI; RHIZOPUS; RHIZOPUS MICROSPORUS;

EID: 71849105413     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.10.010     Document Type: Article

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