Mycotoxins in soybean-based foods fermented with filamentous fungi: Occurrence and preventive strategiesopen access
- Authors
- Tian, Fei; Woo, So Young; Lee, Sang Yoo; Park, Su Been; Im, Ju Hee; Chun, Hyang Sook
- Issue Date
- Nov-2022
- Publisher
- WILEY
- Keywords
- fermented food; filamentous fungi; mycotoxin; prevention strategy; soybean
- Citation
- COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, v.21, no.6, pp 1 - 22
- Pages
- 22
- Journal Title
- COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Volume
- 21
- Number
- 6
- Start Page
- 1
- End Page
- 22
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/58797
- DOI
- 10.1111/1541-4337.13032
- ISSN
- 1541-4337
- Abstract
- Fermented soybean products are widely consumed worldwide, and their popularity is increasing. Filamentous fungi, such as Actinomucor, Aspergillus, Monascus, Mucor, Penicillium, Rhizopus, and Zymomonas, play critical roles in the fermentation processes of many soybean foods. However, besides producing essential enzymes for food fermentation, filamentous fungi can release undesirable or even toxic metabolites into the food. Mycotoxins are toxic secondary metabolites produced by certain filamentous fungi and may be detected during the food production process. Without effective prevention strategies, mycotoxin contamination in fermented soybean products poses a risk to human health. This review focused on the changes in mycotoxigenic fungal abundance and mycotoxin contamination at different stages during the production of soybean-based fermented foods, as well as effective strategies for preventing mycotoxin contamination in such products. Data from relevant studies demonstrated a tendency of change in the genera of mycotoxigenic fungi and types of mycotoxins (aflatoxins, alternariol, alternariol monomethyl ether, deoxynivalenol, fumonisins, ochratoxin A, rhizoxins, T-2 toxin, and zearalenone) present in the raw materials and the middle and final products. The applicability of traditional chemical and physical mitigation strategies and novel eco-friendly biocontrol approaches to prevent mycotoxin contamination in soybean-based fermented foods were discussed. The present review highlights the risks of mycotoxin contamination during the production of fermented soybean products and recommends promising strategies for eliminating mycotoxin contamination risk in soybean-based fermented foods.
- Files in This Item
-
- Appears in
Collections - ETC > 1. Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.