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Inhibitory Effect of Korean Fermented Vegetable (Kimchi) on the Growth and Aflatoxin Production of Aspergillus parasicitus-Part 1.
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 Title & Authors
Inhibitory Effect of Korean Fermented Vegetable (Kimchi) on the Growth and Aflatoxin Production of Aspergillus parasicitus-Part 1.
Kim, Jong-Gyu; Lee, Kyung-Min;
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 Abstract
Aflatoxin is a mycotoxin produced by Aspergillus flavus and A. parasiticus and is a human carcinogen. This study was performed to investigate reduction of growth and aflatoxin production of A. parasiticus by kimchi. A. parasiticus was grown in a modified APT broth with the juice of kimchi (at a concentration of 7%) at for 9 days. Aflatoxin was determined by use of high performance liquid chromatography (HPLC). The addition of the juice of kimchi significantly reduced mycelial growth and aflatoxin production during the incubation period (p<0.05). Reduction of mycelial growth of A. parasiticus as the result of addition of the juice of kimchi was observed to range between 64.8 to 83.4% while reduction of aflatoxin production ranged from 62.2 to 73.0%. This study indicates that kimchi could be an effective inhibitor of aflatoxin production although mycelial growth may be permitted. More research is needed to study the inhibitory effects of the metabolites of kimchi.
 Keywords
kimchi;aflatoxin;;A. parasiticus;
 Language
English
 Cited by
1.
Changes of Index Microorganisms and Lactic Acid Bacteria of Korean Fermented Vegetables (Kimchi) During the Ripening and Fermentation-Part 2,;;

한국환경보건학회지, 2008. vol.34. 1, pp.70-75 crossref(new window)
2.
한국산 마늘에 의한 Aspergillus parasiticus의 성장 억제 효과,박정영;김종규;

한국환경보건학회지, 2009. vol.35. 2, pp.95-99 crossref(new window)
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