35 samples of Korean fermented foodstuffs were tested to isolate and to identify for aflatoxins. Aflatoxin G, was detected in samples of soybean and Kanjang (Soybean sat´ ce), and aflatoxins G, & Gz in Meju (fermented soybean mass) and Dwenjang (fermented soybean paste).. In the culture media of Aspergillus flavus aflatoxins B,, Bz, Gl and G2 were also isolated and identified.
Aflatoxins were confirmed by the thin layer chromatography with methanol: chroroform (5 95v/v) developer and the ultra violet absorption spectrum.
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