Mycotoxins in Fermented Food1
نویسندگان
چکیده
Selected for study fields were several distinct provincial regions of Japan which are noted to be stable in population composition, generally conservative in the mode of life, and distinguished by especially high figures in biometrie statistics representing the Japanese characteristics of extraordinarily high incidence in death by cardiovascular diseases, stomach cancer, and hepatoma. From these regions, samples of popular fermented foodstuffs, consumed daily in quantity, were ob tained as materials of study. They included "miso" or fer mented soy bean paste, "katsuobushi" or fermented dry bonitos, and "starters" used for their fermentation processes.
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