Mycotoxins in soybean‐based foods fermented with filamentous fungi: Occurrence and preventive strategies

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.

Mycotoxins in fermented foods: A comprehensive review

“…Originally, several fermentation techniques have been used to preserve food, because when food ingredients are fermented, they become microbiologically stable and potentially safe for consumption (Tian et al, 2022). In this way, the fermented food is believed to acquire protection from contamination by the mycotoxigenic fungi (Adams and Mitchell, 2002;Tian et al, 2022).…”

“…However, such contamination of fermented food with the mycotoxigenic fungi and the associated mycotoxins may sometimes occur through improperlyregulated and\ or spontaneous fermentations, which employ native microorganisms (Tian et al, 2022). The mycotoxigenic fungi may be present in or on the materials, tools, and containers used during the production of fermented foods (Tian et al, 2022).…”

“…However, such contamination of fermented food with the mycotoxigenic fungi and the associated mycotoxins may sometimes occur through improperlyregulated and\ or spontaneous fermentations, which employ native microorganisms (Tian et al, 2022). The mycotoxigenic fungi may be present in or on the materials, tools, and containers used during the production of fermented foods (Tian et al, 2022). Despite the fact that many food fermentation techniques have been scaled up to the industrial levels; however, the bulk of fermented soybean products is still produced traditionally on a modest scale through using very basic processing facilities with varying degrees of hygienic conditions (Tian et al, 2022).…”

“…The mycotoxigenic fungi may be present in or on the materials, tools, and containers used during the production of fermented foods (Tian et al, 2022). Despite the fact that many food fermentation techniques have been scaled up to the industrial levels; however, the bulk of fermented soybean products is still produced traditionally on a modest scale through using very basic processing facilities with varying degrees of hygienic conditions (Tian et al, 2022). Therefore, these fermentation products are susceptible to contamination by mycotoxigenic fungi, due to the lack of sterility and the use of spontaneous fermentation or inferior fermentation starters.…”

Letter to the Editor: Focus on Zymomonas spp for the sake of clarity

“…We read with great interest the recent review "Mycotoxins in soybean-based foods fermented with filamentous fungi: Occurrence and preventive strategies" (Tian et al, 2022), offering an accurate overview of the fungalderived contamination risk. However, we disagree with a taxonomic assignation dealing with Zymomonas.…”