High occurrence of aflatoxin B1 in Pixian Doubanjiang, a typical condiment in Chinese cuisine

Zhang, Liang; Xu, Weizhen; Yue, Peng; Wang, Qin; Li, Yufeng; Pei, Xiaofang; Zeng, Peibin

doi:10.1016/j.foodcont.2019.107034

Cited by 13 publications

(9 citation statements)

References 10 publications

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“…Production of Doubanjiang is an open process, which leads increases chances of contamination by AFB 1 . Results from a recent survey study indicated that the detection rate of AFB 1 in 929 Doubanjiang samples was 99.04%, and 6.8% of homemade Doubanjiang samples had higher AFB 1 content compared with Chinese national standards (Zhang et al, 2020b). In addition, Zhang et al (2020a) established that AFB 1 content in the Doubanjiang fermentation process gradually decreased with time, and it was speculated that some of these microorganisms played a role in fermentation.…”

Section: Isolation and Identification Of Salt-tolerant Microorganisms...mentioning

confidence: 99%

“…Manufacturing typical high-salt fermented foods in East Asia entails a special process to incorporate molds such as Aspergillus oryzae and Mucor and produce them in an open environment (Li et al, 2017(Li et al, , 2018b. Previous studies indicated that due to fermentation conditions and raw material contamination, pollution of A. flavus was inevitable (Zhang et al, 2020b). Therefore, there is an urgent need to develop a high-efficiency, environmentally friendly detoxification system that is suitable for high-salt fermentation conditions to deal with possible AFB 1 pollution in the production process.…”

Section: Introductionmentioning

confidence: 99%

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Screening and characterization of a salt-tolerant aflatoxin B1-degrading strain isolated from Doubanjiang, a Chinese typical red pepper paste

et al. 2022

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Aflatoxin B 1 (AFB 1 ) is a carcinogenic mycotoxin present in many foods, posing a serious human health problem. Oriental high-salt fermented foods are highly susceptible to AFB 1 contamination due to their production process and condition. Therefore, it is necessary to isolate microbial resources that can remove AFB 1 in a high-salt condition. In the current study, forty-nine salt-tolerant microorganisms with the ability to remove AFB 1 were isolated from Doubanjiang, a Chinese typical high-salt red pepper paste. Among them, Bacillus velezensis AD8 had the highest removal rate of AFB 1 . The AFB 1 removal activity of B. velezensis AD8 was mainly attributed to culture supernatant, and it was sensitive to sodium dodecyl sulfate (SDS) or/and proteinase-K treatment, which indicated that extracellular enzyme contributed to the degradation of AFB 1 . The optimal incubation time, pH value and NaCl concentration of the initial medium for degradation of AFB 1 by the B. velezensis AD8 were investigated. In addition, the AFB 1 concentration had no significant effect on degradation activity. The addition of nitrogen source, Mg 2+ and Mn 2+ stimulated degradation rate, whereas addition of carbon source, Zn 2+ and Fe 2+ inhibited degradation. Thus, B. velezensis AD8 might be a potential candidate to degrade AFB 1 in high-salt food matrices.

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Section: Isolation and Identification Of Salt-tolerant Microorganisms...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Screening and characterization of a salt-tolerant aflatoxin B1-degrading strain isolated from Doubanjiang, a Chinese typical red pepper paste

et al. 2022

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“…1,2 The evidence shows that AFB 1 has the highest pollution frequency in this food. 3 It has been reported that AFB 1 can lead to liver cancer and other diseases in mammals, 2,4 which is classied as type Ⅰ carcinogen by international cancer research institutions. 1,5 In order to reduce food safety risk of Pixian Douban, AFB 1 has been regarded as a necessary item in Pixian Douban's Geographical Indication Product Standard of GB/T 20560-2006.…”

Section: Introductionmentioning

confidence: 99%

“…Traditional detection methods mainly include thin layer chromatography, high performance liquid chromatography, gas chromatography, capillary electrophoresis and immunoassay. 3,6,7 Generally speaking, these detection methods are relatively wide-applied in the practical detection right now. However, the broad bean is rich in nutrients such as protein, amino acids, enzymes, pigments, lipids and other components, 8 which is too complex to be easily detected with high efficiency so far.…”

Section: Introductionmentioning

confidence: 99%

Determination of aflatoxin B1 in Pixian Douban based on aptamer magnetic solid-phase extraction

Zeng

Tian

et al. 2022

RSC Adv.

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“…Therefore, it is very necessary to evaluate and screen safe starter cultures to improve the safety and quality of the fermentation product. AFB1 is well recognized as one of the most critical mycotoxins and human carcinogens, which was produced by a genus of Aspergillus and commonly observed in numerous crops and fermented food (Zhang et al, 2020 ). BAs are organic nitrogenous compounds produced by microorganisms in food through the decarboxylation of an amino acid (Ruiz‐Capillas & Herrero, 2019 ; Saaid et al, 2009 ).…”

Section: Introductionmentioning

confidence: 99%

Safety evaluation and application of lactic acid bacteria and yeast strains isolated from Sichuan broad bean paste

Feng

Jin-hong

Guo

et al. 2022

Food Science & Nutrition

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Broad bean paste is one of the most popular characteristic traditional fermented bean products in China, which is prepared by mixed fermentation of a variety of microorganisms, among which lactic acid bacteria and yeast played an important role in the improvement of the fermented broad bean paste quality. However, the traditional open‐air fermentation of broad bean paste brought some risks of harmful microorganisms. In this study, the safety and fermentation ability of lactic acid bacteria and yeast strains isolated from traditional broad bean paste was evaluated. The results showed that the protease activity of the strain Lactobacillus plantarum DPUL‐J5 (366.73 ± 9.00 U/L) and Pichia kudriavzevii DPUY‐J5 (237.18 ± 10.93 U/L) were the highest. Both strains produced little biogenic amines, and did not exhibit α‐hemolytic activity or antibiotic resistance for some of the antibiotics most used in human medicine. Furthermore, the broad bean paste fermentation involving DPUL‐J5 and DPUY‐J5 was beneficial for accumulating higher total acid (1.69 ± 0.01 g/100 g), amino‐acid nitrogen (0.85 ± 0.03 g/100 g), and more volatile flavor compounds, meanwhile, reducing the levels of biogenic amines and aflatoxin B1. Therefore, this study provided a new strategy to improve the safety and quality of traditional broad bean paste.

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High occurrence of aflatoxin B1 in Pixian Doubanjiang, a typical condiment in Chinese cuisine

Cited by 13 publications

References 10 publications

Screening and characterization of a salt-tolerant aflatoxin B1-degrading strain isolated from Doubanjiang, a Chinese typical red pepper paste

Screening and characterization of a salt-tolerant aflatoxin B1-degrading strain isolated from Doubanjiang, a Chinese typical red pepper paste

Determination of aflatoxin B1 in Pixian Douban based on aptamer magnetic solid-phase extraction

Safety evaluation and application of lactic acid bacteria and yeast strains isolated from Sichuan broad bean paste

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