真菌毒素与食品酿造工业  

The fungus toxin and food fermentation industry

作　　者：施安辉[1] 周波[2] 

机构地区：[1]山东大学微生物技术国家重点实验室,济南250100 [2]山东农业大学生命科学学院微生物学系,泰安271018

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

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.

关 键 词：食品酿造 真菌毒素 黄曲霉毒素 危害 防治 

分 类 号：TS261.1[轻工技术与工程—发酵工程]