红曲霉
桔霉素
食品科学
真菌毒素
食品安全
发酵乳制品
生物技术
污染
发酵
生物
细菌
生态学
遗传学
乳酸
作者
Chan Zhang,Ying Cheng,Qin Yu-hui,Congcong Wang,Haijiao Wang,Arzugul Ablimit,Qi Sun,Huijun Dong,Bei Wang,Chengtao Wang
标识
DOI:10.1021/acs.jafc.4c00588
摘要
Monascus is a filamentous fungus that has been used in the food and pharmaceutical industries. When used as an auxiliary fermenting agent in the manufacturing of cheese, Monascus cheese is obtained. Citrinin (CIT) is a well-known hepatorenal toxin produced by Monascus that can harm the kidneys structurally and functionally and is frequently found in foods. However, CIT contamination in Monascus cheese is exacerbated by the metabolic ability of Monascus to product CIT, which is not lost during fermentation, and by the threat of contamination by Penicillium spp. that may be introduced during production and processing. Considering the safety of consumption and subsequent industrial development, the CIT contamination of Monascus cheese products needs to be addressed. This review aimed to examine its occurrence in Monascus cheese, risk implications, traditional control strategies, and new research advances in prevention and control to guide the application of biotechnology in the control of CIT contamination, providing more possibilities for the application of Monascus in the cheese industry.
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