Aflatoxin B1 (AFB1) is one of the important mycotoxins found in foods from tropical countries like Indonesia. Detoxification would be the important strategy to reduce or eliminate AFB1 since aflatoxins are relatively resistant to common processing conditions. Soy sauce, an Indonesian fermented product, is prepared in two steps. First step is mold fermentation by Aspergillus oryzae and A. sojae to produce “koji”, while second step involves “brine” or “moromi” fermentation by the salt tolerant lactic acid bacteria and osmofilic yeast. The lactic acid bacteria and osmophilic yeast have been reported to have the ability to decrease the concentration of AFB1 (El-Nezami et al., 2000). The objective of this study was to investigate the ability of salt tolerant acid-producing microorganisms from moromito degradateAFB1.
Author by :
Sardjono1, Setyabudi FMCS2, Böhm J2, and Razzazi-Fazeli E2
1Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta, Indonesia
2Department of Veterinary Public Health and Food Science, Institute of Nutrition,
University of Veterinary Medicine, Vienna, Austria