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Microorganisms

Aflatoxin

Japanese: アフラトキシン

Illustration of Aflatoxin

A potent carcinogenic substance produced by Aspergillus flavus and A. parasiticus. Considered the most carcinogenic of natural substances, contamination of grains and nuts is a major concern.

Aflatoxin is a toxin produced by Aspergillus flavus and A. parasiticus, considered the most potent carcinogen among natural substances. Particularly linked to liver cancer, the International Agency for Research on Cancer classifies it as Group 1 (carcinogenic to humans).

Contamination risk is high in hot, humid tropical and subtropical environments, affecting peanuts, corn, and spices.

Aspergillus oryzae used in Japanese fermentation is closely related to A. flavus, but it lacks the gene cluster necessary for aflatoxin biosynthesis and therefore does not produce the toxin. This difference is precisely the basis for koji mold being recognized as a safe mold.

Related words

Aspergillus oryzae

A filamentous fungus essential for brewing miso, soy sauce, and sake. It produces abundant enzymes that break down starches and proteins, and was designated Japan's national mold in 2006.

Mycotoxin

A general term for toxic secondary metabolites produced by certain molds. Known examples include aflatoxin and ochratoxin, and they are important targets of food safety management.

National mold of Japan (Kokkin)

A title conferred by the Brewing Society of Japan in 2006, designating Aspergillus oryzae (koji mold) as Japan's national mold. A national symbol alongside the cherry blossom (national flower) and pheasant (national bird).

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