Proceedings of the Korean Society of Toxicology Conference (한국독성학회:학술대회논문집)
- 2001.10a
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- Pages.13-14
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- 2001
CHEMOPREVENTIVE EFFECT OF 'DOENJANG', KOREAN FERMENTED SOYBEAN PASTE
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Park, Kun-Young
(Dept. of Food Science and Nutrition, Pusan National University)
;
- Park, Yung-Hyun (College of Oriental Medicine, Dong-Eui University)
- Published : 2001.10.01
Abstract
Doenjang (Korean fermented soybean paste) is one of important fermented foods in Korea. Doenjang has been traditionally manufactured from meju which is fermented rectangular shape of crushed cooked soybeans. The main microorganisms involved for meju fermentation are Bacillus subtilis and molds such as Rizopus sp., Mucor sp. and Aspergillus sp. We have already reported that Doenjang is free from mycotoxin, especially, aflatoxin B
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