Beta-Nitropropionic Acid Production by Aspergillus oryzae in Selected High Protein and Carbohydrate-rich Foods.

Aspergillus oryzae (ATCC, 12892) was studied for its ability to produce Beta-Nitropropionic Acid (BNP) in selected high protein and carbohydrate-rich foods. Portions of 35 grams of white potato, yellow sweet potato, ripe banana, freshly made Indonesian tempeh, and Cheddar cheeses loosely packed in petri dishes were inoculated with a spore suspension of A. oryzae .

Properties of Commercial Flavored Frozen Yogurts.

A study was made of the composition, acidity, bacterial levels and related characteristics of 34 flavored frozen yogurts obtained in the Northeast United States from various sources. Wide variations were observed. pH of frozen yogurts varied from 4.