中文摘要：本研究旨在了解发酵剂对酱油发酵安全性及其应用对消除发酵过程中发生的不良变化的影响。研究过程中，将由不同微生物菌种组合成的细菌和真菌发酵剂在标准化发酵/制作标准下生产获得酱油样本，并对各样本中生物胺（BAs）和黄曲霉毒素的含量进行测定。BAs和黄曲霉毒素的定量分析分别利用了HPLC方法和基于免疫分析的全黄曲霉毒素检测试剂盒。试验中所有酱油样品中的BAs含量均在人类消费的安全水平内（2.80-20.42 mg/L），另外黄曲霉毒素均低于FAO和WHO规定的最低限制 (0.00 to 4.80 μg/kg)。
外文摘要：This study deals with understanding the effects of starter cultures on the safety aspects of soy sauce fermentation and their application to compensate undesirable changes occurring during fermentation processes. Various starter cultures of bacterial and fungal combinations with different microbial strains were used for the production of soy sauce samples under standardized fermentation/ manufacturing conditions, and contents of biogenic amines (BAs) and aflatoxins were determined. Quantitative analysis of BAs and aflatoxins was performed using HPLC and immunoassay-based total aflatoxin detection kit, respectively. The amount of total BAs in all laboratory-made starter culture soy sauce samples was quantified in the range of 2.80-20.42 mg/L, which was within the limit of human consumption safety level. In addition, the level of total aflatoxin was under the limit (0.00 to 4.80 μg/kg), according to the standard parameters of food and agricultural organization (FAO) and world health organization (WHO).
外文关键词：soy sauce；starter culture；aflatoxin；biogenic amines；food safety
作者：Shruti Shukla；Myunghee Kim
作者单位：韩国岭南大学
期刊名称： Food Science and Biotechnology
期刊影响因子：0.699
出版年份：2016
出版刊次：4
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