Zhao Naixin, Wang Chunde, Li Zailian, Wang Fengshan, Lin Liming, Yu Xinhong. Toxoflavin of the Pathogenic Bacteria in Fermentedcorn-flour Food Poisoning[J]. Chinese Journal of Public Health, 1987, 6(2): 65-67.
Citation:
Zhao Naixin, Wang Chunde, Li Zailian, Wang Fengshan, Lin Liming, Yu Xinhong. Toxoflavin of the Pathogenic Bacteria in Fermentedcorn-flour Food Poisoning[J]. Chinese Journal of Public Health, 1987, 6(2): 65-67.
Zhao Naixin, Wang Chunde, Li Zailian, Wang Fengshan, Lin Liming, Yu Xinhong. Toxoflavin of the Pathogenic Bacteria in Fermentedcorn-flour Food Poisoning[J]. Chinese Journal of Public Health, 1987, 6(2): 65-67.
Citation:
Zhao Naixin, Wang Chunde, Li Zailian, Wang Fengshan, Lin Liming, Yu Xinhong. Toxoflavin of the Pathogenic Bacteria in Fermentedcorn-flour Food Poisoning[J]. Chinese Journal of Public Health, 1987, 6(2): 65-67.
Toxoflavin of the Pathogenic Bacteria in Fermentedcorn-flour Food Poisoning
The pathogenic bacteria causing fermented一cornflour food Poisoning in China is a kind of glucosenonfermenting Gram negative, yellowish pigmented baeillus.Its morphological,physiologieal and biochemical phenotypic characteristics are conformable to Pseudomonas.It produces bongkrek acid and its diffuse yellow pigment was found to be toxoflavin.
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