Optimization of Conditions for Removing Ochratoxin A from Wheat Bran by Biological Fermentation and Evaluation of Volatile Flavor Substances before and after Fermentation

Optimization of Conditions for Removing Ochratoxin A from Wheat Bran by Biological Fermentation and Evaluation of Volatile Flavor Substances before and after Fermentation

A strain of Aspergillus niger FS-UV-21 with obvious removal effect on ochratoxin A (OTA) was used as a fermentation strain to ferment and detoxify wheat bran contaminated by OTA. Taking the removal rate of OTA as the index, the effects of fermentation time, temperature, inoculation amount and solid-...

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Bibliographic Details
Main Authors: Dong ZOU, Yang YANG, Heyang HUANG, Jian JI, Xiulan SUN
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-11-01
Series:Shipin gongye ke-ji
Subjects:
aspergillus niger
wheat bran
ochratoxin a
response surface
volatile flavor compounds
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022020179

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022020179

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