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首页> 外文期刊>International Food Safety News >The effect of lipids on bongkrekic (Bongkrek) acid toxin production by Burkholderia cocovenenans in coconut media: burkholderia is another ex-pseudomonas
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The effect of lipids on bongkrekic (Bongkrek) acid toxin production by Burkholderia cocovenenans in coconut media: burkholderia is another ex-pseudomonas

机译:脂质对椰树伯克霍尔德氏菌在椰子培养基中产生的邦克雷克酸(Bongkrek)酸毒素的影响:伯克霍尔德氏菌是另一种假性现象

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摘要

Tempe bongkrrek is an Indonesian food made by fermentation of coconut presscake or coconut milk resideu with Rhizopus oligosporus. Consumption of tempe bongkrek is associated with foodborne human intoxication and significant numbers of deaths annually. The bacterium Burkholderia cocovenenans, which is the causative organism, produces two toxins, toxoflavin and bongkrekic acid (also commonly referred to as bongkredk acid).
机译:Tempe bongkrrek是一种印尼食品,是通过将椰子滤饼或椰奶残渣与根瘤菌发酵而制成的。食用豆temp与食源性人类中毒和每年大量死亡有关。椰树伯克霍尔德氏菌是致病生物,它产生两种毒素,即毒素黄素和邦克雷德酸(通常也称为邦克雷德酸)。

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