International Colaboration reserach in Isolation of Lactic Acid Bacteria from Moromi and its Ability on Degrading Aflatoxin B1

Aflatoxin B1 (AFB1) is the most common mycotoxin found in foods in tropical countries like Indonesia.
Detoxification would be the important strategy step in food processing to reduce or eliminate AFB1 since
aflatoxins are relatively resistant to common processing conditions. Microorganisms such as like molds
(Rhizopus oligosporus, Rhizopus oryzae, Aspergillus oryzae) and bacteria (Flavobacterium aurantiacum,
Lactobacillus, Propionibacteri) have been reported to degrade aflatoxins. Soy sauce is, an Indonesian
fermented product, prepared in two steps. First there is the mold fermentation to produce “koji” and second
there is brine or moromi fermentation. While Aspergillus oryzae and Aspergillus sojae are used for mold
fermentation, the salt tolerant lactic acid bacteria and osmofilic yeast are used in moromi fermentation. The
lactic acid bacteria and osmofilic yeast have been reported to have the ability to decrease the concentration of
AFB1. The objective of this work is to isolate the salt tolerant acid producing microorganisms from moromi and
toevaluate their abilitytodegrade AFB1

Aflatoxin B1 (AFB1) is the most common mycotoxin found in foods in tropical countries like Indonesia.
Detoxification would be the important strategy step in food processing to reduce or eliminate AFB1 since
aflatoxins are relatively resistant to common processing conditions. Microorganisms such as like molds
(Rhizopus oligosporus, Rhizopus oryzae, Aspergillus oryzae) and bacteria (Flavobacterium aurantiacum,
Lactobacillus, Propionibacteri) have been reported to degrade aflatoxins. Soy sauce is, an Indonesian
fermented product, prepared in two steps. First there is the mold fermentation to produce “koji” and second
there is brine or moromi fermentation. While Aspergillus oryzae and Aspergillus sojae are used for mold
fermentation, the salt tolerant lactic acid bacteria and osmofilic yeast are used in moromi fermentation. The
lactic acid bacteria and osmofilic yeast have been reported to have the ability to decrease the concentration of
AFB1. The objective of this work is to isolate the salt tolerant acid producing microorganisms from moromi and
toevaluate their abilitytodegrade AFB1

Sardjono1, Setyabudi F.M.C.S.2, Nuryono1, Hulan H.W.3 Agus A.1, Böhm J.2, and Razzazi-Fazeli E.2

1 Faculty of Agricultural Technology, Gadjah Mada University, Indonesia

2 Department of Veterinary Public Health and Food Science , Institute of Nutrition, University of Veterinary Medicine, Vienna, Austria

3Department of Biochemistry, St.John’s, Newfoundland, Canada A1B 3X9

MWS-2005-Dortmund_Sardjono

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