[霉菌毒素对酿酒酵母发酵速率的影响]
[Effect of mycotoxins on the rate of fermentation in Saccharomyces cerevisiae].
作者信息
Lafont J, Romand A, Lafont P
出版信息
Mycopathologia. 1981 May 8;74(2):119-23. doi: 10.1007/BF01259467.
PMID:6787429
Abstract
The rate of fermentation of Saccharomyces cerevisiae is partially inhibited by different mycotoxins. This effect is remarkable with T2-toxin and diacetoxyscirpenol, slight with aflatoxin-B1, penicillic acid and patulin. On the contrary, the butenolide appears as a stimulator of the alcoholic fermentation.
摘要
酿酒酵母的发酵速率会受到不同霉菌毒素的部分抑制。这种影响在T2毒素和二乙酰氧基麦角甾醇中表现显著，在黄曲霉毒素B1、青霉酸和展青霉素中表现轻微。相反，丁烯内酯似乎是酒精发酵的促进剂。
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