摘要
论述了真菌毒素的种类、产生的原因和毒素的理化性质;真菌毒素的危害;黄曲霉毒素的产生和鉴别;食品酿造工业中黄曲霉毒素的防治等一系列问题。特别是对黄曲霉毒素的产生原因和产霉菌株的鉴别及在食品酿造工业中的防治做了深入的介绍。
The kinds of fungus toxin,the reason that they are produced and the characters of the toxin are discussed in this paper.Also,harm o f fungus toxin,production and disti nguish of toxin in the fermentation industry are discussed in the paper.They are deeply discussed in the paper about the reason why the afla-toxin is produced,identification o f toxigenic strain and the ways to pre vent and cure aflatoxin in the food fermentation industry.
出处
《江苏调味副食品》
2002年第4期1-5,7,共6页
Jiangsu Condiment and Subsidiary Food
