Food Toxicology Laboratory, School of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea.
Compr Rev Food Sci Food Saf. 2022 Nov;21(6):5131-5152. doi: 10.1111/1541-4337.13032. Epub 2022 Sep 9.
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.
发酵豆制品在世界范围内广泛食用，其受欢迎程度正在上升。丝状真菌，如放射毛霉、曲霉、红曲霉、毛霉、青霉、根霉和酵母，在许多大豆食品的发酵过程中起着关键作用。然而，除了产生食品发酵所必需的酶外，丝状真菌还会将不良甚至有毒的代谢物释放到食物中。真菌毒素是某些丝状真菌产生的有毒次生代谢物，在食品生产过程中可能被检测到。如果没有有效的预防策略，发酵豆制品中的真菌毒素污染会对人类健康构成威胁。本综述重点介绍了在大豆发酵食品生产的不同阶段，产毒真菌丰度和真菌毒素污染的变化，以及防止此类产品真菌毒素污染的有效策略。相关研究数据表明，产毒真菌属和真菌毒素（黄曲霉毒素、交链孢酚、交链孢酚单甲醚、脱氧雪腐镰刀菌烯醇、伏马菌素、赭曲霉毒素 A、展青霉素、T-2 毒素和玉米赤霉烯酮）的种类在原料和中间及最终产品中都存在变化趋势。讨论了传统化学和物理缓解策略以及新型环保生物防治方法在防止大豆发酵食品中真菌毒素污染的适用性。本综述强调了发酵豆制品生产过程中真菌毒素污染的风险，并提出了消除大豆发酵食品中真菌毒素污染风险的有前途的策略。
