Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Effect of Various Culture Conditions on the Production of Mycotoxin by Aspergillus sp.

배양 조건이 Aspergillus sp.의 독소 생산에 미치는 영향

  • Lee, Yu Na (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University) ;
  • Kim, Nam Yeun (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University) ;
  • Lee, Seung Eun (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University) ;
  • Ji, Geun Eog (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University)
  • 이유나 (서울대학교 생활과학대학 식품영양학과) ;
  • 김남연 (서울대학교 생활과학대학 식품영양학과) ;
  • 이승은 (서울대학교 생활과학대학 식품영양학과) ;
  • 지근억 (서울대학교 생활과학대학 식품영양학과)
  • Received : 2015.12.17
  • Accepted : 2016.01.15
  • Published : 2016.02.28
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Abstract

Ochratoxin A and aflatoxin may be detected from naturally fermented foods due to the contamination of the mycotoxin-producing molds or un-prudential use of the mycotoxin producing starter strains during the fermentation. This study was carried out to analyze the production of ochratoxin A and aflatoxin under the various environmental conditions. For the experiment, the effects of different temperature, culture media, and fermentation time on the production of ochratoxin A by Aspergillus usamii KFRI 999 and A. awamori KFRI 983 were analyzed. Additionally, the production of aflatoxin was assessed under the various temperature, initial pH, fermentation time and culture media during fermentation by A. flavus KACC 41403 and A. oryzae KACC 46471. The levels of ochratoxin A and aflatoxin were analyzed by HPLC. The result showed that the production of mycotoxin was greatly affected by the fermentation temperature. A. oryzae KACC 46471 did not produce aflatoxin. All of the mycotoxin producing strains showed the highest level of mycotoxin at $30^{\circ}C$. A. awamori KFRI 983 showed the lowest level of ochratoxin A in PDA media among the experimental medium. The results of the present study may be useful for the reduction of ochratoxin A and aflatoxin in various foods.

Ochratoxin A와 aflatoxin은 곰팡이 독소 생산 균주가 자연 발효되는 식품에 오염되거나 발표식품의 종균을 분별없이 선택했을 때 검출 될 수 있다. 본 연구에서는 다양한 배양 환경이 ochratoxin A와 aflatoxin의 생산에 주는 영향에 대해 연구하였다. Aspergillus usamii KFRI 999와 A. awamori KFRI 983의 배양 온도, 배양 배지, 배양 시간을 달리하여 ochratoxin A생산 정도를 분석하였다. 또한 초기 pH, 온도, 배양 시간, 배양 배지를 다르게 하였을 때 A. flavus KACC 41403와 A. oryzae KACC 46471가 생산하는 aflatoxin의 양을 평가하였다. Ochratoxin A와 aflatoxin의 양은 HPLC로 분석하였다. 연구 결과, 곰팡이 독소는 배양 온도에 큰 영향을 받는 것으로 나타났다. A. oryzae KACC 46471는 aflatoxin을 생산하지 않았다. 곰팡이 독소를 생산하는 균주는 모두 $30^{\circ}C$에서 가장 높은 독소 생산량을 보였다. A. awamori KFRI 983은 PDA 배지에서 가장 적은 ochratoxin A 생산량을 보였다. 본 연구 결과는 다양한 식품의 ochratoxin A와 aflatoxin 저감화에 유용하게 활용 될 수 있다.

Keywords

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