Reduction of biogenic amines and aflatoxins in Doenjang samples fermented with various Meju as starter cultures |
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Affiliation: | 1. Department of Bio and Fermentation Convergence Technology, Kookmin University, Seoul 02707, Republic of Korea;2. Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea;3. Department of Food Science and Biotechnology, Dongguk University, Ilsan 10326, Republic of Korea |
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Abstract: | The objective of this study was to determine the contents of biogenic amines (BAs) and aflatoxin levels in laboratory-made starter culture soybean fermented samples of Doenjang. Various starter cultures of Meju, made by using different microbial strains, were used for the production of Doenjang samples under standardized fermentation/manufacturing conditions, and the contents of BAs and aflatoxins were analyzed. Determination of nine different BAs and total aflatoxin was carried out by high performance liquid chromatography and immunoassay-based total aflatoxin detection kit, respectively. It was found that the amount of BAs in all laboratory-made starter culture Doenjang samples was within the limit of human consumption safety level. Also the level of total aflatoxin was under the limit, according to the standard parameters of FAO/WHO. |
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Keywords: | Biogenic amines Aflatoxins Fermented product |
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