Laboratory of Integrated Pest Management, FCG Research Institute Inc., Tokyo, Japan.
Division of Living Environment, Chiba Prefectural Institute of Public Health, Chiba, Japan.
J Air Waste Manag Assoc. 2022 Jan;72(1):61-68. doi: 10.1080/10962247.2021.1880497. Epub 2021 Sep 24.
Koji mold, which belongs to the section , is used in the production of shochu. The section is composed of very morphologically similar members that in some cases produce mycotoxins, which rises concerns as to whether the presence of mycotoxin-producing fungi in shochu producing sites can compromise consumer safety. Thus, we examined the presence of mycotoxin-producing sec. fungi in six shochu factories (named A-F) in Japan. Airborne fungal levels in the factories were determined, and a traditional koji called "" made from the mold naturally present in factory C (Aogashima village) was analyzed. Isolates of sec. fungi were identified morphologically and confirmed via cytochrome b gene analysis. In factory A (Nago city), airborne fungal levels of sec. were 4,000 and 100 cfu/m in the koji-making and fermentation rooms, respectively. In factories B, C, and D, the levels were 40, >10 cfu/m, and 100 cfu/m, respectively. In factory F (Iki city), there were high levels of airborne white-koji mold (a white mutant of ). The most dominant fungal species of sec. was isolated and identified as via genetic analysis. This is likely to have originated from the commercial fermentation culture used. and were isolated from . Mycotoxin production (ochratoxin and fumonisin B2) by (eight strains) and (three strains) was virtually inexistent; only one strain of was positive for fumonisin B. This study clearly shows that mycotoxin-producing fungi are not dominant in the fungal flora present in the shochu factories examined and therefore, that the liquor can be safely fermented.: In this study, we examined the presence of mycotoxin-producing sec. fungi in six shochu (Japanese distilled beverage) factories. The most dominant fungal species of sec. was isolated and identified as (black-koji mold). The proportion of mycotoxin-producing and was very small. In addition, the isolated from koji mold did not have the ability to produce ochratoxins or fumonisin B. This study clearly shows that shochu can be safely fermented.
曲霉菌，属于 ，用于生产烧酒。 由形态非常相似的成员组成，在某些情况下会产生霉菌毒素，这引起了人们的关注，即在生产烧酒的场所是否存在产毒真菌会危及消费者的安全。因此，我们检查了日本六家烧酒厂（命名为 A-F）中产毒的 真菌的存在情况。测定了工厂空气中的真菌水平，并分析了来自工厂 C（青之岛村）的天然存在的传统曲霉菌“”。通过形态学鉴定和细胞色素 b 基因分析鉴定 真菌的分离株。在工厂 A（那霸市），制曲和发酵室空气中的 真菌分别为 4000 和 100 cfu/m。在工厂 B、C 和 D，水平分别为 40、>10 cfu/m 和 100 cfu/m。在工厂 F（伊伎市），空气中有高水平的白色曲霉菌（的白色突变体）。通过遗传分析分离和鉴定出最主要的 真菌物种为 。这很可能是由商业发酵培养物引起的。从 中分离出 和 。 （8 株）和 （3 株）的产毒情况（赭曲霉毒素和伏马菌素 B2）实际上不存在；只有一株 产伏马菌素 B。本研究清楚地表明，在检查的烧酒厂中，产毒真菌并不是真菌菌群中的主要优势种，因此，这种酒可以安全发酵。
