BIOMAT Database Logo BIOMAT Database Logo

[The possibility of producing B 1 aflatoxin in cottage cheese. Laboratory note]. 1972

H Burzyńska

UI MeSH Term Description Entries
D008722 Methods A series of steps taken in order to conduct research. Techniques,Methodological Studies,Methodological Study,Procedures,Studies, Methodological,Study, Methodological,Method,Procedure,Technique
D002611 Cheese A nutritious food consisting primarily of the curd or the semisolid substance formed when milk coagulates. Cheeses
D000348 Aflatoxins Furano-furano-benzopyrans that are produced by ASPERGILLUS from STERIGMATOCYSTIN. They are structurally related to COUMARINS and easily oxidized to an epoxide form to become ALKYLATING AGENTS. Members of the group include AFLATOXIN B1; aflatoxin B2, aflatoxin G1, aflatoxin G2; AFLATOXIN M1; and aflatoxin M2. Aflatoxin
D001231 Aspergillus flavus A species of imperfect fungi which grows on peanuts and other plants and produces the carcinogenic substance aflatoxin. It is also used in the production of the antibiotic flavicin. Aspergillus parvisclerotigenus,Petromyces flavus

Related Publications

H Burzyńska
Fate of Aflatoxin M1 in Cottage Cheese.
August 1982, Journal of food protection,
H Burzyńska
Trace minerals in cottage cheese.
October 1977, Journal of dairy science,
H Burzyńska
Aflatoxin-Producing Strains of Aspergillus flavus Isolated from Cheese.
February 1997, Journal of food protection,
H Burzyńska
Thermal Treatment of Cottage Cheese "In-Package" by Microwave Heating 1.
November 1985, Journal of food protection,
H Burzyńska
The survival of Listeria monocytogenes in cottage cheese.
April 1991, The Journal of applied bacteriology,
H Burzyńska
Inhibition of Listeria monocytogenes in cottage cheese manufactured with a lacticin 3147-producing starter culture.
February 1999, Journal of applied microbiology,
H Burzyńska
[Occurrence of pathogenic microorganisms in cottage cheese].
January 1976, Roczniki Panstwowego Zakladu Higieny,
H Burzyńska
Survival of Listeria monocytogenes in Cottage Cheese.
February 1995, Journal of food protection,
H Burzyńska
Whey Protein Use in Cottage Cheese Dressing.
October 1980, Journal of food protection,
H Burzyńska
Technological characterization of bacteriocin producing Lactococcus lactis strains employed to control Listeria monocytogenes in cottage cheese.
February 2012, International journal of food microbiology,
Copied contents to your clipboard!