REDUCTION OF FOODBORNE PATHOGENS AND AFLATOXINS IN DOENJANG SAMPLES USING DEFINED MEJU

Title
REDUCTION OF FOODBORNE PATHOGENS AND AFLATOXINS IN DOENJANG SAMPLES USING DEFINED MEJU
Author(s)
김명희슈리티슈클라박혜경이종숙김종규
Keywords
BACILLUS-CEREUS; FOODS; IDENTIFICATION; THURINGIENSIS; KOREA; CORN
Issue Date
201405
Publisher
WILEY-BLACKWELL
Citation
JOURNAL OF FOOD SAFETY, v.34, no.2, pp.161 - 167
Abstract
This study was focused on the production of Doenjang samples using a combination of microbial strains such as Aspergillus oryzaeJ, Mucor racemosus 15, M.racemosus 42 and Bacillus subtilisTKSP 24 as starter cultures. Doenjang samples were examined for the presence of foodborne pathogens and total aflatoxin. As a result, coliforms were not present in any of the tested samples. Although preliminary colony count test on MYP agar media presumed the presence of B.cereus in all three tested Doenjang samples, confirmatory test using analytical profile test identification kit confirmed that there was no presence of B.cereus in laboratory made Doenjang samples. Also other foodborne pathogens including Staphylococus aureus, Escherichia coliO157:H7 and Salmonella spp. were not detected among the tested Doenjang samples. The amount of total aflatoxin detection in all the tested Doenjang samples was found below the limit of quantitation (<5ppb). Practical ApplicationNowadays fermented food products (Doenjang) have gained vital importance because of their various health beneficial properties. Determination of hazardous components and foodborne pathogenic bacteria in fermented food products is very important in securing food safety and in providing consumers safe and nutritive food products. Detection of foodborne pathogens and aflatoxin levels can be a remarkable approach to determine the nutritive value and toxicological limit of food products. Hence, it is anticipated that use of Meju as starter culture might have potent industrial application to produce better quality fermented products with reduced microbial load and low level of aflatoxin content in order to secure the safety of fermented food products.
URI
http://hdl.handle.net/YU.REPOSITORY/32246http://dx.doi.org/10.1111/jfs.12109
ISSN
0149-6085
Appears in Collections:
자연자원대학 > 식품공학과 > Articles
약학대학 > 약학부 > Articles
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