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Authors

LIAN Sheng-qing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Research Center of Rice and Byproduct Deep Processing, Changsha, Hunan 410004, China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, Hunan 410004, China; Scientific Research Institute of State Grain and Material Reserve Bureau, Beijing 102209, China
QIAN Xin, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Research Center of Rice and Byproduct Deep Processing, Changsha, Hunan 410004, China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, Hunan 410004, China
LIU Chu-cen, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Research Center of Rice and Byproduct Deep Processing, Changsha, Hunan 410004, China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, Hunan 410004, China; Scientific Research Institute of State Grain and Material Reserve Bureau, Beijing 102209, China
LI Liang-yi, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Research Center of Rice and Byproduct Deep Processing, Changsha, Hunan 410004, China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, Hunan 410004, China
SUN Chang-po, Scientific Research Institute of State Grain and Material Reserve Bureau, Beijing 102209, China
ZHOU Wen-hua, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Research Center of Rice and Byproduct Deep Processing, Changsha, Hunan 410004, China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, Hunan 410004, ChinaFollow

Corresponding Author(s)

周文化(1969—),男,中南林业科技大学教授,博士生导师,博士。E-mail:1479674265@qq.com

Abstract

The toxicity sites and toxicity mechanism of aflatoxin B1(AFB1) were explored in this study, and aiming at the toxicity sites of AFB1, the advantages of microbial degradation of AFB1 were compared. Then the degradation mechanism of AFB1 by detoxifying enzyme method in microbial method was reviewed. Moreover, the composite application of detoxification enzyme method combined with other methods is prospected.

Publication Date

4-25-2023

First Page

226

Last Page

232

DOI

10.13652/j.spjx.1003.5788.2022.80195

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