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. 1975 Dec;30(6):1048-9.
doi: 10.1128/am.30.6.1048-1049.1975.

Fate of ochratoxin A in brewing

W K Nip, F C Chang, F S Chu, N Prentice

Fate of ochratoxin A in brewing

W K Nip et al. Appl Microbiol. 1975 Dec.

Abstract

The fate of ochratoxin A in brewing was investigated by adding (3H)ochratoxin A to the raw materials at 1- and 10-mug/g levels during mashing in a conventional microbrewing process. The results indicated that large portions (28 to 39%) of the added toxin were recovered in spent grains, with less recovery in the yeast (8 to 20%) and beer (14 to 18%). About 38 and 12% of the added toxin at levels of 1 and 10 mug/g, respectively, were degraded during brewing.

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References

    1. Appl Microbiol. 1975 Mar;29(3):313-6 - PubMed
    1. CRC Crit Rev Toxicol. 1974 Jan;2(4):499-524 - PubMed
    1. Appl Microbiol. 1974 Jul;28(1):31-4 - PubMed

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