Control of Aflatoxin and Characteristics of the Quality in Doenjang(soybean paste) Prepared with Antifungal Bacteria

길항미생물에 의한 된장 중 아플라톡신 제어 및 그 품질특성

  • Kang, Kil-Jin (Korea Food & Drug Administration) ;
  • Park, Jong-Hoon (Department of Food Science and Technology, Chonnam National University) ;
  • Cho, Jung-Il (Department of Food Technology, Chosun College of Science and Technology)
  • 강길진 (식품의약품안전청 광주지방청) ;
  • 박종훈 (전남대학교 식품공학과) ;
  • 조정일 (조선이공대학 식품공업과)
  • Published : 2000.12.30


In oder to acquire microbial agents that can be utilized for control of aflatoxin produced by Aspergillus. flavus and Asp. parasiticus, antifungal bacteria were isolated. Antifungal bacteria was identified as Bacillus spp. based on morphology and physico-biochemical characteristics. Amount of aflatoxin $B_1$ from Doenjang(soybean paste) prepared with Asp. flavus, Asp. parasiticus, antifungal bacteria(Bacillus sp.), or mixture of Asp. flavus and Asp. parasiticus was 27.2 ppb, 30.3 ppb, 3.4 ppb, and 3.7 ppb, respectively. Aflatoxin $B_1$ was not detected from Doenjang(control) and Doenjang prepared with antifungal bacteria. Content and compositions of free sugars, fatty acid, organic acid and free amino acid in Doenjang prepared with Asp. flavus and Asp. parasiticus, antifungal bacteria and mixture of Asp. flavus and Asp. parasiticus were not significantly different. For volatile flavor compounds of Doenjang prepared with antifungal bacteria, 2-pentyl furan and butanoic acid were disappeared or reduced, while octadecene compounds were produced. However, those of Doenjang prepared with Asp. flavus or Asp. parasiticus and Doenjang(control) were not significantly different. These results suggested that the antifungal bacteria(Bacillus sp.) inhibited production of aflatoxin and that antifungal bacteria did not effect the quality of Doenjang.


antifungal bacteria;aflatoxin;Doenjang(soybean paste)