Dynamic Changes of Aflatoxin B1 and Microbes during the Fermentation of Low-Salt Solid Soy Sauce

Abstract:

The aim of this study was to analyze the source of AFB1 and degradation of AFB1by various stages during the production process of fermented soy sauce.The water content,water activity,amino nitrogen,total acid,microbes(the number of total colony,fungi,yeast and toxigenic fungi) and AFB1 were detected at different stages.Results reveal that 50% of AFB1 was caused by raw materials and another 50% was produced by toxigenic fungi at early fermentation stage.Steaming,making koji,fermentation and leaching can reduce some AFB1,however,52.04% of AFB1 can be migrated to soy sauce from pastes after soaking.Therefore,we need to take appropriate measures to control the AFB1 contamination in soy sauce.