On the Toxigenic Fungi Contaminating Home-made Miso and Soy Sauce.

Mikio YAMAZAKI; Yoshikazu HORIE; Haruhiro FUJIMOTO; Shigetoshi SUZUKI; Yoko SAKAKIBARA; Komei MIYAKI

doi:10.3358/shokueishi.11.381

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)

Online ISSN : 1882-1006
Print ISSN : 0015-6426
ISSN-L : 0015-6426

On the Toxigenic Fungi Contaminating Home-made Miso and Soy Sauce.

Mikio YAMAZAKI, Yoshikazu HORIE, Haruhiro FUJIMOTO, Shigetoshi SUZUKI, Yoko SAKAKIBARA, Komei MIYAKI

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JOURNAL FREE ACCESS

1970 Volume 11 Issue 5 Pages 381-383

DOI https://doi.org/10.3358/shokueishi.11.381

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Abstract

The investigation on the toxigenic fungi contaminating home-made miso and soy sauce was carried out. A strongly toxic strain of Aspergillus ochraceus and to toxic strains of Penicillium, cyclopium were found as a result of the investigation in which 46 samples of miso and 11 samples of soy sauce collected in Tohoku district were examined. The production of ochratoxin A in Aspergillus ochraceus was recognized by thin layer chromatography and the toxicity bioassay with chicken embryo and mouse.

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