Degradation of aflatoxins in meju by A.oryzae

[KEALA]

Hello,

Wild fermentation of meju produces aflatoxins* (via A. flavus, A. niger, A. parasiticus, etc) which we want to avoid if possible (mutagenic, carcinogenic, genotoxic, hepatotoxic, and immunosuppressive to both humans and animals*). They are not our friends. I was wondering whether A.oryzae could help degrade those toxins. Turns out it can**. It made me happy.

I haven't yet gotten into figuring out the stage at which A.oryzae should be added during the dry (or wet?) fermentation process for gajang & doenjang making. I love doenjang. I like the aesthetics of meju bricks drying hung from an old oak beam.

Any ideas? It would be nice to figure out the 5 W's for that.

I did not search the forum for previous posts related to this matter. Thank you to show me the way if it has been done.

Enjoy your day.

A-

*Kim EK, Shon DH, Yoo JY, Ryu D, Lee C, Kim YB. Natural occurrence of aflatoxins in Korean meju. Food Addit Contam. 2001 Feb;18(2):151-6. doi: 10.1080/02652030010006104. PMID: 11288912.

**Lee KR, Yang SM, Cho SM, Kim M, Hong SY, Chung SH. Aflatoxin B1 Detoxification by Aspergillus oryzae from Meju, a Traditional Korean Fermented Soybean Starter. J Microbiol Biotechnol. 2017 Jan 28;27(1):57-66. doi: 10.4014/jmb.1607.07064. PMID: 27817189.