• The Korean Journal of Mycology
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• v.19 no.2
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• pp.148-155
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• 1991

Fungal ochratoxin A wes extracted and measured from the Korean traditional and fermented soybean foodstuffs (12 samples of Maeju, 28 samples of Dwangjang and 28 samples of Kangjang) collected from the whole nation wide regions. The various fungi were isolated from the foodstuffs and they were also examined whether the isolates produce ochratoxin A (OA) under the artificial conditions or not. Determinations of OA produced by the fungi were done with the antibody-attached CIA method, which was accurate or sensitive at the range of 20 pg per sample with a ninty percent recovery. Out of the 222 fungal isolates, 39 isolates produced the OA under the artificial conditions, and were identified as species of Aspergillus, Penicillium, Paecilom­yces or other genera. The OA detected in all soybean foodstuffs was presumed to be originated from the first fermentation step of maeju.