中文摘要：本研究旨在评估将荷叶、银杏叶及大蒜的一种和/或多种乙醇提取物以不同浓度（1和10%）及三者以1:1:1比例配置的混和物添加到豆饼发酵后，样品中的真菌菌群。研究发现，荷叶、银杏和大蒜都具有显著降低产毒真菌生长的潜力，表明了药用植物在改进豆饼生产质量的潜在应用。
外文摘要：This study was aimed to evaluate the fungal microflora in Meju samples fermented using single and/or multiple additions of ethanolic extracts from plants, including Nelumbo nucifera leaves, Ginkgo biloba leaves, and Allium sativum cloves, at different concentrations (1 and 10%) and mixtures of these extracts at a 1:1:1 ratio. Fungal species were grouped based on morphological characteristics, and selected fungal strains were identified based on DNA sequence analysis. Aspergillus species were the dominant microflora in Meju samples. A total of 10 fungal strains isolated from the tested Meju products resulted in the identification of five genera, including Agaricaceae, Aspergillus (synonym: Eurotium), Mucor, Penicillium, and Paecilomyces. Further, Meju samples fermented with selected individual and/or multiple ethanolic extracts resulted in the occurence of various fungal strains, including Aspergillus, Mucor, Paecilomyces, and Penicillium chrysogenum. Conversely, Meju samples fermented without ethanolic extracts as a control resulted in the isolation of Aspergillus ruber, which might be capable of producing aflatoxin B1 and ochratoxin A. The outcome of this study confirms that fermentation of Meju using plant extracts may significantly influence fungal microflora, leading to improved quality of Meju production, because of diminishing effects of the extracts against toxin producing fungal pathogens. Practical applicationsFor decades, fermented foods have been used traditionally as health beneficial products in Asian countries including Korea. Contamination of fermented food starter culture, such as soybean-based Meju, by pathogenic fungi or toxin producing fungi, such as Aspergillus species, has been reported as a severe concern to consumers. Medicinal plants have shown remarkable efficacy to control a number of pathogenic microbes including fungi. In this study, Nelumbo nucifera leaves, Ginkgo biloba leaves, and Allium sativum cloves exhibited significant potential to diminish the growth of toxin producing fungi, suggesting potential application of medicinal plants for the improved quality of Meju production.
作者：Shukla, S；Park, J；Park, JH；Kim, MK；Park, S；Dubey, A；Jeon, J；Khang, Y；Kim, M
作者单位：Yeungnam Univ
期刊名称：JOURNAL OF FOOD SAFETY
期刊影响因子：0.915
出版年份：2017
出版刊次：4
点击下载：评估发酵时添加了莲、银杏及大蒜一种和/或多种提取物的新型豆饼中产黄曲霉毒素的真菌菌群