Hymery Nolwenn, Vasseur Valérie, Coton Monika, Mounier Jérôme, Jany Jean-Luc, Barbier Georges, Coton Emmanuel
Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, ESIAB, Technopôle de Brest Iroise, Université de Brest, EA3882, 29280 Plouzané, France.
Compr Rev Food Sci Food Saf. 2014 Jul;13(4):437-456. doi: 10.1111/1541-4337.12069.
Important fungi growing on cheese include Penicillium, Aspergillus, Cladosporium, Geotrichum, Mucor, and Trichoderma. For some cheeses, such as Camembert, Roquefort, molds are intentionally added. However, some contaminating or technological fungal species have the potential to produce undesirable metabolites such as mycotoxins. The most hazardous mycotoxins found in cheese, ochratoxin A and aflatoxin M1, are produced by unwanted fungal species either via direct cheese contamination or indirect milk contamination (animal feed contamination), respectively. To date, no human food poisoning cases have been associated with contaminated cheese consumption. However, although some studies state that cheese is an unfavorable matrix for mycotoxin production; these metabolites are actually detected in cheeses at various concentrations. In this context, questions can be raised concerning mycotoxin production in cheese, the biotic and abiotic factors influencing their production, mycotoxin relative toxicity as well as the methods used for detection and quantification. This review emphasizes future challenges that need to be addressed by the scientific community, fungal culture manufacturers, and artisanal and industrial cheese producers.
生长在奶酪上的重要真菌包括青霉属、曲霉属、枝孢属、地霉属、毛霉属和木霉属。对于一些奶酪，如卡门培尔奶酪、罗克福尔奶酪，会特意添加霉菌。然而，一些污染性或工艺性真菌物种有可能产生不良代谢产物，如霉菌毒素。在奶酪中发现的最危险的霉菌毒素，赭曲霉毒素A和黄曲霉毒素M1，分别是由不需要的真菌物种通过直接污染奶酪或间接污染牛奶（动物饲料污染）产生的。迄今为止，尚未有因食用受污染奶酪而导致人类食物中毒的案例。然而，尽管一些研究表明奶酪是不利于霉菌毒素产生的基质；但实际上在奶酪中能检测到不同浓度的这些代谢产物。在这种情况下，关于奶酪中霉菌毒素的产生、影响其产生的生物和非生物因素、霉菌毒素的相对毒性以及用于检测和定量的方法等问题便会被提出。本综述强调了科学界、真菌培养物制造商以及手工和工业奶酪生产商需要应对的未来挑战。
