Effect of lactic acid bacteria on changes of aflatoxin levels during kimchi fermentation

Abstract

Red pepper powder sensitive to aflatoxins contamination is major ingredients of kimchi. This study was conducted to investigate the effect of lactic acid bacteria (LAB) on the changes in aflatoxin levels during kimchi fermentation. Baechu kimchi was contaminated with aflatoxins (B1, B2, G1, and G2) and inoculated with LAB (Lactobacillus plantarum and Leuconostoc mesenteroides), and the following characteristics were investigated for 8 weeks: pH, titratable acidity, salinity, microbial properties, and aflatoxin levels. The pH decreased rapidly during storage, and the titratable acidity was increased. The salinity of the samples was shown to increase from 2.30 to 2.40%. The total number of aerobic bacteria and lactic acid bacteria in kimchi inoculated with LAB was significantly higher than that of the others. Yeast and molds were detected at approximately 1~3 log CFU/g during storage. Coliforms were detected in the control after 4 weeks, whereas in other samples they were not detected until after 2 weeks. The aflatoxin levels reduced during kimchi fermentation. The average reduction rate of aflatoxin levels during kimchi fermentation was 8.39%, but in kimchi inoculated with Lac. plantarum and Leu. mesenteroides, the rate were 25.16 % and 27.86%, respectively. These results showed that aflatoxins can be removed by LAB during kimchi fermentation.

Microbial quality of reduced‐sodium napa cabbage kimchi and its processing

“…Cheon et al. () reported that coliforms in kimchi increased after 2 weeks of storage at 4°C. Knarreborg, Miquel, Granli, and Jensen () reported that lactic acid‐induced growth of coliforms at pH 5.5, but at pH 4.5, it could reduce the population of coliforms.…”

Effect of Fungi on Metabolite Changes in Kimchi During Fermentation

“…There is no research on the mycotoxins contained in kimchi. However, since the main ingredient of kimchi is red pepper powder that is sensitive to mycotoxins contamination [29], the possibility of the presence of mycotoxins in kimchi cannot be excluded. Kimchi can be considered generally safe because it has been consumed safely for a long time.…”