Fate of ochratoxin A in brewing.
نویسندگان
چکیده
The fate of ochratoxin A in brewing was investigated by adding (3H)ochratoxin A to the raw materials at 1- and 10-mug/g levels during mashing in a conventional microbrewing process. The results indicated that large portions (28 to 39%) of the added toxin were recovered in spent grains, with less recovery in the yeast (8 to 20%) and beer (14 to 18%). About 38 and 12% of the added toxin at levels of 1 and 10 mug/g, respectively, were degraded during brewing.
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عنوان ژورنال:
- Applied microbiology
دوره 30 6 شماره
صفحات -
تاریخ انتشار 1975