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Studies on the fluorescent compounds in fermented foods. IV. Degradation of added aflatoxin during miso fermentation


Studies on the fluorescent compounds in fermented foods. IV. Degradation of added aflatoxin during miso fermentation



Journal of Food Science and Technology (Mysore) 19(6): 275-279



ISSN/ISBN: 0022-1155

The pH value of the most effective degradation of aflatoxin was >9 and the most stable pH values for aflatoxin were 4-5. The values of 95 samples of commercial miso from Japan were mostly between 4.6 and 5.4. The pH value of the miso had no effect with regard to aflatoxin degradation. Some degradation of aflatoxin B1 and G1 added to miso took place during early stages of fermentation, but in later stages this was greatly reduced. After 1 month >50% aflatoxin B1 and G1 remained in miso.

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Accession: 000207172

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Related references

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