CAJ | 학술논문

以大豆、小麦、麸皮等为原料，经过米曲霉等菌株发酵制成的调味品，酱油的整个生产过程都有污染黄曲霉毒素的可能。通过检测酱油生产过程中不同阶段半成品中黄曲霉毒素的总量，针对黄曲霉毒素的检测结果，分析其污染的原因，并实施相应的措施，控制黄曲霉毒素的污染。
이대두、소맥、부피등위원료，경과미곡매등균주발효제성적조미품，장유적정개생산과정도유오염황곡매독소적가능。통과검측장유생산과정중불동계단반성품중황곡매독소적총량，침대황곡매독소적검측결과，분석기오염적원인，병실시상응적조시，공제황곡매독소적오염。
The fermented soy sauce is a kind of condiment made from a fermented paste of boiled soybeans, roasted grain, brine and Aspergillus oryzae or Aspergillus sojae molds. The possibility of aflatoxin infection in soy sauce products exists in raw material and technology. The total amount of aflatoxin of the semi-finished products is detected in the different stages of the production process of soy sauce. The test results are analyzed, and the pollution causes of aflatoxin are found. The appropriate measures are implemented to control contamination of aflatoxin.