So Young Woo , Fei Tian , Sang Yoo Lee , Su Been Park , Kap-Hoon Han , Hye-Young Kim , Hyang Sook Chun
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引用次数: 0
摘要
韩国传统发酵豆酱(Doenjang)中的黄曲霉毒素和赭曲霉毒素 A 污染是一个严重的食品安全问题。在这项研究中,我们调查了用于发酵的微生物起始培养物商用麴在体外和放大发酵水平下对豆瓣酱生产过程中霉菌毒素污染的抑制作用。以黑曲霉 JI-4 为主导的商品麴在体外和原位对黄曲霉和赭曲霉具有很强的抗真菌和抗霉菌毒素活性。此外,在 Doenjang 发酵的早期阶段共同接种 Koji JI 和致霉菌毒素真菌可显著抑制黄曲霉毒素和赭曲霉毒素 A 的产生,抑制率超过 93% (p < 0.05),并改善最终产品的营养特性和感官质量。这些结果表明,在黄豆酱发酵过程中添加商品麴是减少黄曲霉毒素和赭曲霉毒素 A 污染的一种有效而实用的方法。
Reduction of aflatoxins and ochratoxin A by addition of commercial Koji during fermentation of the Korean traditional soybean paste, Doenjang
Contamination by aflatoxins and ochratoxin A of traditional Korean fermented soybean paste (Doenjang) is a serious food safety issue. In this study, we investigated the inhibitory effects of commercial Koji, a microbial starter culture used for fermentation, on mycotoxin contamination during Doenjang production at in vitro and scaled-up fermentation levels. A commercial Koji dominated by Aspergillus oryzae JI-4 exhibited strong antifungal and antimycotoxigenic activities against aflatoxigenic Aspergillus flavus and ochratoxigenic Penicillium verrucosum both in vitro and in situ. Furthermore, co-inoculation with Koji JI and mycotoxigenic fungi in the early stage of Doenjang fermentation significantly suppressed aflatoxins and ochratoxin A production by more than 93% (p < 0.05) and improved the nutritional properties and sensory qualities of the final product. These results suggest that the addition of commercial Koji could be an effective and practical approach to reduce aflatoxins and ochratoxin A contamination during the fermentation of soybean paste.
期刊介绍:
Food Control is an international journal that provides essential information for those involved in food safety and process control.
Food Control covers the below areas that relate to food process control or to food safety of human foods:
• Microbial food safety and antimicrobial systems
• Mycotoxins
• Hazard analysis, HACCP and food safety objectives
• Risk assessment, including microbial and chemical hazards
• Quality assurance
• Good manufacturing practices
• Food process systems design and control
• Food Packaging technology and materials in contact with foods
• Rapid methods of analysis and detection, including sensor technology
• Codes of practice, legislation and international harmonization
• Consumer issues
• Education, training and research needs.
The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.