Cargando…

Detection of Foodborne Pathogens and Analysis of Aflatoxin Levels in Home-made Doenjang Samples

Doenjang is a traditional Korean fermented soybean product that provides a major source of protein. In this study, a total of 18 different home-made doenjang samples were examined for the presence of foodborne pathogens and the total aflatoxin levels. Using an enzyme-linked immunosorbent assay to as...

Descripción completa

Detalles Bibliográficos
Autores principales:	Kim, Myunghee, Kim, Yo Sep
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	The Korean Society of Food Science and Nutrition 2012
Materias:	Research Note
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3866753/ https://www.ncbi.nlm.nih.gov/pubmed/24471080 http://dx.doi.org/10.3746/pnf.2012.17.2.172

Ejemplares similares

Aflatoxin Reduction and Retardation of Aflatoxin Production by Microorganisms in Doenjang during a One-Year Fermentation
por: Kumar, Vishal, et al.
Publicado: (2022)

Detection of harmful foodborne pathogens in food samples at the points of sale by MALDT-TOF MS in Egypt
por: Khater, Dalia F., et al.
Publicado: (2021)

Physiochemical Quality and Sensory Characteristics of koji Made with Soybean, Rice, and Wheat for Commercial doenjang Production
por: Hong, Hyun Hee, et al.
Publicado: (2020)

Metabolomic-Based Comparison of Traditional and Industrial Doenjang Samples with Antioxidative Activities
por: Soung, Song-Hui, et al.
Publicado: (2021)

Garlic augments the functional and nutritional behavior of Doenjang, a traditional Korean fermented soybean paste
por: Bahuguna, Ashutosh, et al.
Publicado: (2019)

Ingredient and Salinity Variations in Doenjang Stews Sold in a College Town and Consumer Acceptance of Doenjang Stews among Korean College Students
por: Hwang, Ji-Sun, et al.
Publicado: (2022)

Safety Analysis of Korean Cottage Industries’ Doenjang, a Traditional Fermented Soybean Product: A Special Reference to Biogenic Amines
por: Bahuguna, Ashutosh, et al.
Publicado: (2023)

Effects of the Addition of Herbs on the Properties of Doenjang
por: Lee, Sunmin, et al.
Publicado: (2021)

Effect of Rhizopus nigricans (Rhizopus stolonifera)-based novel starter culture on quality and safety attributes of doenjang, a traditional Korean soybean fermented food product
por: Shukla, Shruti, et al.
Publicado: (2020)

Antibacterial Effects against Various Foodborne Pathogens and Sensory Properties of Yogurt Supplemented with Panax ginseng Marc Extract
por: Eom, Su Jin, et al.
Publicado: (2017)

In Vitro Antidiabetic and Antiobesity Activities of Traditional Kochujang and Doenjang and Their Components
por: Yang, Hye Jeong, et al.
Publicado: (2019)

Antioxidant and Neuroprotective Effects of Doenjang Prepared with Rhizopus, Pichia, and Bacillus
por: Kang, Su Jin, et al.
Publicado: (2016)

Detection and Control of Foodborne Pathogens
por: Paparella, Antonello, et al.
Publicado: (2023)

Sampling and Homogenization Strategies Significantly Influence the Detection of Foodborne Pathogens in Meat
por: Rohde, Alexander, et al.
Publicado: (2015)

Effect of Drying Conditions on Nutritional Quality and In Vitro Antioxidant Activity of Traditional Doenjang
por: Park, Seung Min, et al.
Publicado: (2018)

Electrochemical Biosensors for Detection of Foodborne Pathogens
por: Zhang, Zhenguo, et al.
Publicado: (2019)

Foodborne pathogens
por: Bintsis, Thomas
Publicado: (2017)

Epidemiology, Detection, and Control of Foodborne Microbial Pathogens
por: Prieto, Miguel, et al.
Publicado: (2015)

Advances and Challenges in Viability Detection of Foodborne Pathogens
por: Zeng, Dexin, et al.
Publicado: (2016)

Aptamer-Based Technologies in Foodborne Pathogen Detection
por: Teng, Jun, et al.
Publicado: (2016)

High Throughput Sequencing for Detection of Foodborne Pathogens
por: Sekse, Camilla, et al.
Publicado: (2017)

Microfluidic-Based Approaches for Foodborne Pathogen Detection
por: Zhao, Xihong, et al.
Publicado: (2019)

Molecular Targets for Foodborne Pathogenic Bacteria Detection
por: Paramithiotis, Spiros
Publicado: (2023)

Identifying non-traditional stakeholders with whom to engage, when mitigating antimicrobial resistance in foodborne pathogens (Canada)
por: Majowicz, Shannon E., et al.
Publicado: (2018)

Surveillance of Foodborne Pathogens: Towards Diagnostic Metagenomics of Fecal Samples
por: Andersen, Sandra Christine, et al.
Publicado: (2018)

Bacterial Distribution, Biogenic Amine Contents, and Functionalities of Traditionally Made Doenjang, a Long-Term Fermented Soybean Food, from Different Areas of Korea
por: Jeong, Su-Ji, et al.
Publicado: (2021)

Advances in Foodborne Pathogen Analysis
por: Bhunia, Arun K., et al.
Publicado: (2020)

Foodborne Pathogen Campylobacter
por: Corcionivoschi, Nicolae, et al.
Publicado: (2021)

High-performance liquid chromatography and Enzyme-Linked Immunosorbent Assay techniques for detection and quantification of aflatoxin B(1) in feed samples: a comparative study
por: Beyene, Achenef Melaku, et al.
Publicado: (2019)

Detection of Foodborne Pathogens by Surface Enhanced Raman Spectroscopy
por: Zhao, Xihong, et al.
Publicado: (2018)

A review on detection methods used for foodborne pathogens
por: Priyanka, B., et al.
Publicado: (2016)

Applications of Nanotechnology in Sensor-Based Detection of Foodborne Pathogens
por: Kumar, Harsh, et al.
Publicado: (2020)

Electrochemical Peptide-Based Sensors for Foodborne Pathogens Detection
por: Tertis, Mihaela, et al.
Publicado: (2021)

A Review of Modern Methods for the Detection of Foodborne Pathogens
por: Aladhadh, Mohammed
Publicado: (2023)

The Application of Hybridization Chain Reaction in the Detection of Foodborne Pathogens
por: Zhao, Jinbin, et al.
Publicado: (2023)

Bacteriophages for the Targeted Control of Foodborne Pathogens
por: Bumunang, Emmanuel W., et al.
Publicado: (2023)

Visceral fat and body weight are reduced in overweight adults by the supplementation of Doenjang, a fermented soybean paste
por: Cha, Youn-Soo, et al.
Publicado: (2012)

Sandwich Fluorescence Detection of Foodborne Pathogen Staphylococcus aureus with CD Fluorescence Signal Amplification in Food Samples
por: Du, Han, et al.
Publicado: (2022)

Comparisons of Physicochemical Properties, Bacterial Diversities, Isoflavone Profiles and Antioxidant Activities on Household and Commercial doenjang
por: Lee, Hee Yul, et al.
Publicado: (2023)

Culture-dependent and -independent investigations of bacterial migration into doenjang from its components meju and solar salt
por: Lee, Jung-Min, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_afcessd0e1moekhcsuqavddbh3