乡村腌制火腿中赭曲霉毒素A和B的产生。
Production of ochratoxins A and B on country cured ham.
作者信息
Escher F E, Koehler P E, Ayres J C
出版信息
Appl Microbiol. 1973 Jul;26(1):27-30. doi: 10.1128/am.26.1.27-30.1973.
Abstract
Two strains of Aspergillus ochraceus and six of Penicillium viridicatum isolated from country cured hams were screened for production of ochratoxins A and B. None of the isolated P. viridicatum strains yielded detectable amounts of ochratoxin A or B, whereas both strains of A. ochraceus produced ochratoxins A and B on rice, defatted peanut meal, and country cured ham. After 21 days of incubation on ham, one-third of the toxin was found in the mycelial mat on the ham surface, whereas two-thirds had penetrated into the meat to a distance of 0.5 cm.
摘要
对从乡村腌制火腿中分离出的两株赭曲霉和六株绿青霉进行了赭曲霉毒素A和B产生情况的筛选。分离出的绿青霉菌株均未产生可检测量的赭曲霉毒素A或B，而两株赭曲霉在大米、脱脂花生粕和乡村腌制火腿上均产生了赭曲霉毒素A和B。在火腿上培养21天后，发现三分之一的毒素存在于火腿表面的菌丝垫中，而三分之二则已渗透到肉中达0.5厘米的深度。
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