School of Food and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
School of Food and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
Int J Food Microbiol. 2022 Oct 16;379:109829. doi: 10.1016/j.ijfoodmicro.2022.109829. Epub 2022 Jul 8.
Red fermented rice (RFR) is rice fermented using Monascus spp. This product contains monacolin K, providing health benefits including mitigation of diarrhoea and improving blood circulation. RFR can produce pigments that can act as natural colour and flavouring agents. However, Monascus spp. (a fungal starter to ferment RFR) can also produce the mycotoxin, citrinin (CIT) which is believed to have adverse effects on human health. CIT in RFR has been reported worldwide by using different methods of detection. This review focuses on the production of RFR by solid-state fermentation (SSF) and submerged fermentation (SmF), the occurrence of CIT in RFR, CIT quantification, the factors affecting the growth of Monascus spp., pigments and CIT production in RFR, and possible methods to reduce CIT in RFR. This review will help the food industries, researchers, and consumers understand the risk of consuming RFR, and the possibility of controlling CIT in RFR.
红曲（RFR）是用红曲霉属（Monascus spp.）发酵的大米。该产品含有洛伐他汀（monacolin K），具有多种健康益处，包括缓解腹泻和改善血液循环。红曲还可以产生天然色素和香料。然而，红曲霉属（发酵红曲的真菌启动子）也可以产生桔霉素（CIT），据信桔霉素对人类健康有不良影响。世界各地已使用不同的检测方法报告了红曲中的 CIT。本文综述了固态发酵（SSF）和液体深层发酵（SmF）生产红曲、红曲中 CIT 的发生、CIT 定量、影响红曲霉属生长、红曲中色素和 CIT 产生的因素，以及降低红曲中 CIT 的可能方法。本文综述将有助于食品行业、研究人员和消费者了解食用红曲的风险，以及控制红曲中 CIT 的可能性。
