Prevention of the formation of mycotoxins in whole wheat bread by citric acid and lactic acid (Mycotoxins in foodstuffs. IX)

Summary Additions of citric acid and lactic acid to whole wheat bread suppress the formation of aflatoxins byAspergillus parasiticus (0.5% citric acid, 0.75% lactic acid) and that of sterigmatocystin byA. versicolor (0.25 and 0.5% respectively).Acknowledgment. I thank Dr.R. Orth (Bundesforschungsanstalt für Ernährung, Karlsruhe, BRD) for the strain ofAspergillus versicolor.