CONCERNING THE HYGIENIC STUDY OF ENZYME PREPARATIONS PRODUCED BY MICROFUNGI AND THEIR POSSIBLE USE IN THE FOOD INDUSTRY
2006
Bogoroditskaya, V. P. | Dyubyuk, N. E.
Conclusions: (1) Large doses of enzyme preparations of the fungi Trichothecium roseum, Aspergillus oryzae strain No. 476I, and Aspergillus awamori strain No. 673 exerted no harmful effect upon white mice when administered perorally to animals in acute experiments. (2) In acute experiments on white mice with intraperitoneal injections of large doses, the same preparations caused a clinical and pathological picture of disease in the experimental animals, largely coinciding with the symptom complex arising when the animals are fed fusarium-infected grain. (3) Peroral administration of several aggravated 'industrial' doses of enzyme preparations from the fungi indicated above to white mice over a period of 30 days caused no diseases or visible pathological anatomical changes. (4) The data obtained give no basis for objecting to the use of a preparation of the fungus Trichothecium roseum for extensive industrial testing in the brewing industry, as well as enzyme preparations of the fungi Aspergillus oryzae strain No. 476I and Aspergillus awamori strain No. 673 for the same tests in the baking industry. (5) The production of the indicated enzyme preparations and their use in the brewing and baking industries should be conducted according to the corresponding technological conditions.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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