Aflatoxins in Doenjang, a Traditional Korean Fermented Soybean Paste: A Safety Perspective

Lee, Sang Yoo; Woo, So Young; Ryu, So Young; Ok, Hyun Ee; Chun, Hyang Sook

doi:10.1021/bk-2019-1303.ch010

Cited by 3 publications

(1 citation statement)

References 58 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition, it might be possible that doenjang contains microorganisms that have an inhibitory effect on A. flavus. This is consistent with earlier reports demonstrating the A. flavus-inhibitory role of the microorganisms present in doenjang [23][24][25]. The findings indicated a non-conducive environment for A. flavus growth and aflatoxin production in doenjnag, and as a result, no production of aflatoxin was detected.…”

Section: Aflatoxin Analysis In Artificially Contaminated Doenjang Dur...supporting

confidence: 92%

Aflatoxin Reduction and Retardation of Aflatoxin Production by Microorganisms in Doenjang during a One-Year Fermentation

Kumar

Bahuguna

Ramalingam

et al. 2022

JoF

Self Cite

View full text Add to dashboard Cite

Meju, a raw material for doenjang preparation, is highly vulnerable to aflatoxin-producing fungi. The aim of this study was to evaluate the effect of a one-year fermentation on aflatoxins and aflatoxin-producing fungi in doenjang spiked with aflatoxins B1, G1, B2, and G2 and inoculated with toxigenic Aspergillus flavus. A significant reduction in aflatoxins was observed after a year of fermentation, measuring 92.58%, 100%, 98.69%, and 100% of B1, G1, B2, and G2, respectively. After a year of fermentation, 6.95 ± 3.64 µg/kg of total aflatoxin was detected, which represents a 97.88% reduction in the total aflatoxin compared with the initial value (328.83 ± 36.60 µg/kg). Several aflatoxin-degrading fungi (Aspergillus versicolor, Cladosporium subcinereum, Aspergillus ochraceus) and bacteria (Bacillus albus, Bacillus velezensis) isolated from doenjang were identified as the major contributors to the reduction of aflatoxin. Furthermore, it was observed that most of the aflatoxin contamination in doenjang occurred during the meju stage, and this stage was found to be most susceptible to A. flavus contamination and growth. These findings reveal that native microorganisms mediate aflatoxin clean-up in doenjang during fermentation and support the use of such microorganisms as a starter culture for the preparation of aflatoxin-free doenjang.

show abstract

Section: Aflatoxin Analysis In Artificially Contaminated Doenjang Dur...supporting

confidence: 92%

Aflatoxin Reduction and Retardation of Aflatoxin Production by Microorganisms in Doenjang during a One-Year Fermentation

Kumar

Bahuguna

Ramalingam

et al. 2022

JoF

Self Cite

View full text Add to dashboard Cite

show abstract

Untargeted Metabolomics reveals Doenjang metabolites affected by manufacturing process and microorganisms

Lee

Yun

Lee

et al. 2022

Food Research International

View full text Add to dashboard Cite

Contamination characteristics and risk assessment of aflatoxins in homemade soybean paste, a traditional fermented soybean food, in South Korea

Lee

Woo

Tian

et al. 2022

Journal of Hazardous Materials

View full text Add to dashboard Cite

Aflatoxins in Doenjang, a Traditional Korean Fermented Soybean Paste: A Safety Perspective

Cited by 3 publications

References 58 publications

Aflatoxin Reduction and Retardation of Aflatoxin Production by Microorganisms in Doenjang during a One-Year Fermentation

Aflatoxin Reduction and Retardation of Aflatoxin Production by Microorganisms in Doenjang during a One-Year Fermentation

Untargeted Metabolomics reveals Doenjang metabolites affected by manufacturing process and microorganisms

Contamination characteristics and risk assessment of aflatoxins in homemade soybean paste, a traditional fermented soybean food, in South Korea

Contact Info

Product

Resources

About