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Sheikh Imranudin Sheikh-Ali,Akil Ahmad,Siti-Hamidah Mohd-Setapar,Zainul Akmal Zakaria,Norfahana Abdul-Talib,Aidee Kamal Khamis,Md Enamul Hoque 한국미생물학회 2014 The journal of microbiology Vol.52 No.10
The contamination of food and feed by Aspergillus has becomea global issue with a significant worldwide economicimpact. The growth of Aspergillus is unfavourable to thedevelopment of food and feed industries, where the problemshappen mostly due to the presence of mycotoxins, which is atoxic metabolite secreted by most Aspergillus groups. Moreover,fungi can produce spores that cause diseases, such asallergies and asthma, especially to human beings. High temperature,high moisture, retarded crops, and poor food storageconditions encourage the growth of mold, as well asthe development of mycotoxins. A variety of chemical, biological,and physical strategies have been developed to controlthe production of mycotoxins. A biological approach,using a mixed culture comprised of Saccharomyces cerevisiaeand Lactobacillus rhamnosus resulted in the inhibition of thegrowth of fungi when inoculated into fermented food. Theresults reveal that the mixed culture has a higher potential(37.08%) to inhibit the growth of Aspergillus flavus (producerof Aflatoxin) compared to either single culture, L. rhamnosusNRRL B-442 and S. cerevisiae, which inhibit the growth by63.07% and 64.24%, respectively.