Variation of Fungal Metabolites in Sorghum Malts Used to Prepare Namibian Traditional Fermented Beverages Omalodu and Otombo

Variation of Fungal Metabolites in Sorghum Malts Used to Prepare Namibian Traditional Fermented Beverages Omalodu and Otombo

Sorghum malts, which are important ingredients in traditional fermented beverages, are commonly infected by mycotoxigenic fungi and mycotoxins may transfer into the beverages, risking consumers’ health. Liquid chromatography–tandem mass spectrometry was used to determine variatio...

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Bibliographic Details
Main Authors: Sylvia N. Nafuka, Jane M. Misihairabgwi, Ronnie Bock, Anthony Ishola, Michael Sulyok, Rudolf Krska
Format: Article
Language:English
Published: MDPI AG 2019-03-01
Series:Toxins
Subjects:
traditional sorghum malts
mycotoxins
aflatoxins
Aspergillus
LC/MS/MS
Online Access:http://www.mdpi.com/2072-6651/11/3/165

Internet

http://www.mdpi.com/2072-6651/11/3/165

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