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Effect of lactic acid bacteria on changes of aflatoxin levels during kimchi fermentation
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  • Journal title : Korean Journal of Food Preservation
  • Volume 22, Issue 5,  2015, pp.758-767
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2015.22.5.758
 Title & Authors
Effect of lactic acid bacteria on changes of aflatoxin levels during kimchi fermentation
Cheon, Seon-Hwa; Kim, Su-ji; Lee, Sang-il; Chung, Youngbae; Kim, Sung Hyun; Cho, Jungeun; Seo, Hye-Young;
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 Abstract
Red pepper powder sensitive to aflatoxins contamination is major ingredients of kimchi. This study was conducted to investigate the effect of lactic acid bacteria (LAB) on the changes in aflatoxin levels during kimchi fermentation. Baechu kimchi was contaminated with aflatoxins (, , , and ) and inoculated with LAB (Lactobacillus plantarum and Leuconostoc mesenteroides), and the following characteristics were investigated for 8 weeks: pH, titratable acidity, salinity, microbial properties, and aflatoxin levels. The pH decreased rapidly during storage, and the titratable acidity was increased. The salinity of the samples was shown to increase from 2.30 to 2.40%. The total number of aerobic bacteria and lactic acid bacteria in kimchi inoculated with LAB was significantly higher than that of the others. Yeast and molds were detected at approximately 1~3 log CFU/g during storage. Coliforms were detected in the control after 4 weeks, whereas in other samples they were not detected until after 2 weeks. The aflatoxin levels reduced during kimchi fermentation. The average reduction rate of aflatoxin levels during kimchi fermentation was 8.39%, but in kimchi inoculated with Lac. plantarum and Leu. mesenteroides, the rate were 25.16 % and 27.86%, respectively. These results showed that aflatoxins can be removed by LAB during kimchi fermentation.
 Keywords
kimchi;aflatoxins;lactic acid bacteria;Lactobacillus plantarum;Leuconostoc mesenteroides;
 Language
Korean
 Cited by
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