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Koji mold, which belongs to the  Aspergillus  section  Nigri , is used in the production of shochu. The section  Nigri  is composed of very morphologically similar members that in some cases produce mycotoxins, which rises concerns as to whether the presence of mycotoxin-producing fungi in shochu producing sites can compromise consumer safety. Thus, we examined the presence of mycotoxin-producing sec.  Nigri  fungi in six shochu factories (named A–F) in Japan. Airborne fungal levels in the factories were determined, and a traditional koji called “ kona-koji ” made from the mold naturally present in factory C (Aogashima village) was analyzed. Isolates of sec.  Nigri  fungi were identified morphologically and confirmed via cytochrome b gene analysis. In factory A (Nago city), airborne fungal levels of sec.  Nigri  were 4,000 and 100 cfu/m 3  in the koji-making and fermentation rooms, respectively. In factories B, C, and D, the levels were 40, &gt;10 4  cfu/m 3 , and 100 cfu/m 3 , respectively. In factory F (Iki city), there were high levels of airborne white-koji mold (a white mutant of  Asp. luchuensis ). The most dominant fungal species of sec.  Nigri  was isolated and identified as  Asp. luchuensis  via genetic analysis. This is likely to have originated from the commercial fermentation culture used.  Asp. niger  and  Asp. luchuensis  were isolated from  kona-koji . Mycotoxin production (ochratoxin and fumonisin B2) by  Asp. luchuensis  (eight strains) and  Asp. niger  (three strains) was virtually inexistent; only one strain of  Asp. niger  was positive for fumonisin B 2 . This study clearly shows that mycotoxin-producing fungi are not dominant in the fungal flora present in the shochu factories examined and therefore, that the liquor can be safely fermented. Implications : In this study, we examined the presence of mycotoxin-producing  Aspergillus  sec.  Nigri  fungi in six shochu (Japanese distilled beverage) factories. The most dominant fungal species of sec.  Nigri  was isolated and identified as  Aspergillus luchuensis  (black-koji mold). The proportion of mycotoxin-producing  Aspergillus niger  and  Aspergillus carbonarius  was very small. In addition, the  Asp. niger  isolated from koji mold did not have the ability to produce ochratoxins or fumonisin B. This study clearly shows that shochu can be safely fermented.

Distribution of Aspergillus section Nigri at shochu fermenting places in Japan