Study on Aflatoxins in Korean Fermented Foodstuffs.
- Author:
Yong CHUNG
;
Sook Pyo KWON
- Publication Type:Original Article
- MeSH:
Absorption;
Aflatoxins*;
Aspergillus flavus;
Chromatography, Thin Layer;
Culture Media;
Soybeans;
Viola
- From:Korean Journal of Preventive Medicine
1969;2(1):1-4
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
35 samples of Korean fermented foodstuffs were tested to isolate and to identify for aflatoxins. Aflatoxin G1 was detected in samples of soybean and Kanjang (Soybean sauce), are aflatoxins G1 & G2 in Meju (fermented soybean mass) are Dwenjang (fermented soybean paste). In the culture media of Aspergillus flavus aflatoxins B1, B2, G1 and G2 were also isolate and identified. Aflatoxins were confirmed by the thin layer chromatography with methancl : chroroform (5:95v/v) developer and the ultra violet absorption spectrum.
