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赵乃昕, 王春德, 李在连, 王凤山, 林黎明, 于欣虹. 酵米面中毒病原菌的毒黄素[J]. 中国公共卫生, 1987, 6(2): 65-67.
引用本文: 赵乃昕, 王春德, 李在连, 王凤山, 林黎明, 于欣虹. 酵米面中毒病原菌的毒黄素[J]. 中国公共卫生, 1987, 6(2): 65-67.
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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.
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酵米面中毒病原菌的毒黄素

Toxoflavin of the Pathogenic Bacteria in Fermentedcorn-flour Food Poisoning

    摘要
  • 摘要: 酵米面食物中毒在我国东北、广西等地时有发生。我国酵米面中毒的病因已经阐明，为一种产生水溶性黄色素的革兰氏阴性无芽胞杆菌。在分类鉴定中有人认为应归于黄杆菌属，也有人认为应定为假单胞菌属。胡文娟等证明此菌之主要毒素为米酵菌酸（bongkrekic acid）。

     

    Abstract: 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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