Reduction of Foodborne Pathogens and Aflatoxins in Doenjang Samples Using Defined Meju

Abstract

AbstractThis study was focused on the production of Doenjang samples using a combination of microbial strains such as Aspergillus oryzae J, Mucor racemosus 15, M. racemosus 42 and Bacillus subtilis TKSP 24 as starter cultures. Doenjang samples were examined for the presence of foodborne pathogens and total aflatoxin. As a result, coliforms were not present in any of the tested samples. Although preliminary colony count test on MYP agar media presumed the presence of B. cereus in all three tested Doenjang samples, confirmatory test using analytical profile test identification kit confirmed that there was no presence of B. cereus in laboratory made Doenjang samples. Also other foodborne pathogens including Staphylococus aureus, Escherichia coli O157:H7 and Salmonella spp. were not detected among the tested Doenjang samples. The amount of total aflatoxin detection in all the tested Doenjang samples was found below the limit of quantitation (<5 ppb).Practical ApplicationNowadays fermented food products (Doenjang) have gained vital importance because of their various health beneficial properties. Determination of hazardous components and foodborne pathogenic bacteria in fermented food products is very important in securing food safety and in providing consumers safe and nutritive food products. Detection of foodborne pathogens and aflatoxin levels can be a remarkable approach to determine the nutritive value and toxicological limit of food products. Hence, it is anticipated that use of Meju as starter culture might have potent industrial application to produce better quality fermented products with reduced microbial load and low level of aflatoxin content in order to secure the safety of fermented food products.