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KMID : 0380619890210050721
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 5 p.721 ~ p.725
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Influence of Koji Molds on the Production of Aflatoxins by Aspergillus flavus in Rice
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Abstract
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Aflatoxin accumulation by Aspergillus flavus in rice was inhibited by A. kawachii and A. Shirousamii so that the rate of toxin accumulation and the maximum concentration of accumulated aflatoxins were considerablly reduced, although the initiation of aflatoxin accumulation was not affected. The maximal accumulated aflatoxin B, in rice by A. flavus at 28℃ and 85% RH was 40g/50g rice after 35 days. Under the same condition but the additional inoculation of A, kawachii, 25g of aflatoxin B1 was accumulated maximally in 50 g rice after 45 days. When A. shirousamii was inoculated simultaneously with A. flavus on rice, however, only trace levels of aflatoxins were detected throughout 60 days of storage. Aflatoxins added to rice were reduced by 97% with A. kawachii and by 98% with A. slzirausamii after 7 days during rice koji preparation. They were also reduced after 48 Hours of incubation by 30-67% with A. kawaclzii koji and by 16-75% with A. shirousamii koji.
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