Park Kun-Young, Lee Kyu-Bok, Bullerman Lloyd B
Department of Food Science and Nutrition, Pusan National University, Pusan, Korea; Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68583.
J Food Prot. 1988 Dec;51(12):938-944. doi: 10.4315/0362-028X-51.12.938.
Aflatoxin (AF) production and its stability on meju (crushed Korean soybean cake) by a pure culture of Aspergillus parasiticus and a mixed culture of A. parasiticus . A. oryzae and Bacillus subtilis (fermentation 1) during the manufacture by traditional methods of Korean soy paste (doenjang) and soy sauce (kanjang) were studied. There was a difference in the amount of aflatoxin production on different varieties of soybeans, but the pattern of toxin production was similar. During fermentation, more total aflatoxins were produced under the mixed culture condition. Aflatoxin G (AFG) production was highly stimulated though it degraded quickly, whereas aflatoxin B (AFB) synthesis was low. The exposure of the meju to sunlight during fermentation had no effect in reducing aflatoxin synthesis. When the meju fermented under natural conditions (fermentation 2) with a contamination by A. parasiticus , high levels of aflatoxins were still produced. After a month of ripening of the fermented meju with charcoal in brine, more AFG than AFB was degraded in both the pure and mixed culture samples (degradation %; B:2-69%, G:31-84%). When the meju was ripened in water, most of the aflatoxins were degraded (B:95-99%, G:100%) in a month, accompanied by a significant increase in pH (p<0.05). A greater amount of aflatoxins (96-100%) was detected in the meju when it was ripened in brine, however, lower amounts (25-85%) of aflatoxins remained in meju ripened in water. During three months of ripening in brine, 83-98% of AFB and 98-100% of AFG were degraded in fermentation 1, but the degradation rate was slower (B :63%, G:98%) following fermentation 2. The total levels of aflatoxins remaining were significantly (p<0.05) reduced when charcoal was added to the mixture.
研究了寄生曲霉纯培养物以及寄生曲霉、米曲霉和枯草芽孢杆菌混合培养物（发酵1）在传统方法制作韩国豆酱（豆瓣酱）和酱油（酱油）过程中，黄曲霉毒素（AF）在豆饼（碾碎的韩国豆饼）上的产生及其稳定性。不同品种大豆上黄曲霉毒素的产生量存在差异，但毒素产生模式相似。在发酵过程中，混合培养条件下产生的总黄曲霉毒素更多。黄曲霉毒素G（AFG）的产生受到高度刺激，尽管其降解迅速，而黄曲霉毒素B（AFB）的合成量较低。发酵过程中豆饼暴露在阳光下对减少黄曲霉毒素合成没有影响。当豆饼在自然条件下（发酵2）被寄生曲霉污染发酵时，仍会产生高水平的黄曲霉毒素。在盐水中用木炭使发酵后的豆饼成熟一个月后，纯培养和混合培养样品中AFG的降解量均多于AFB（降解百分比；B：2 - 69%，G：31 - 84%）。当豆饼在水中成熟时，大多数黄曲霉毒素在一个月内被降解（B：95 - 99%，G：1百%），同时pH值显著升高（p<0.05）。然而，当豆饼在盐水中成熟时，在豆饼中检测到的黄曲霉毒素量更多（96 - 1百%），而在水中成熟的豆饼中残留的黄曲霉毒素量较低（25 - 85%）。在盐水中成熟三个月期间，发酵1中83 - 98%的AFB和98 - 1百%的AFG被降解，但发酵2后的降解速率较慢（B：63%，G：98%）。当向混合物中添加木炭时，残留的黄曲霉毒素总量显著（p<0.05）降低。
