Spatial-temporal distribution of deoxynivalenol, aflatoxin B1, and zearalenone in the solid-state fermentation basin of traditional vinegar and their potential correlation with microorganisms

文献类型： 外文期刊

第一作者： Shen, Lingqin

作者： Shen, Lingqin;Wang, Yifan;Li, Xin;Hou, Ziqing;Shi, Jiyong;Battino, Maurizio;Routledge, Michael N.;Zou, Xiaobo;Zhang, Di;Mao, Jin;Battino, Maurizio;Battino, Maurizio;Routledge, Michael N.;Gong, Yunyun

作者机构：

关键词： Mycotoxin; Chinese vinegar; Solid-state fermentation; Lactobacillus; Aspergillus

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 433 卷

页码：

收录情况： SCI

摘要： This study revealed the spatial-temporal distribution of deoxynivalenol (DON), aflatoxin B1 (AFB1), and zearalenone (ZEN) during the acetic acid fermentation (AAF) of aromatic vinegar and the corresponding correlation with the microbial community. A total of 324 samples were collected during the AAF process to analyze the mycotoxin content. The average DON content fluctuated during the first 7 d, while the average AFB1 and ZEN levels increased at 5-7 d and 7-11 d, respectively, remaining stable until the end of fermentation. In addition, the significant AFB1 and ZEN content variation was limited to the cross-sectional sampling planes in the fermentation basin, while DON was heterogeneously distributed on the cross-sectional, horizontal, and vertical sampling planes. Furthermore, the redundancy analysis and Spearman correlation coefficients revealed close relationships between three mycotoxins and certain bacterial and fungal species. This study provides new information regarding the mycotoxins during solid-state fermentation of traditional vinegar.

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