Spatial-temporal distribution of deoxynivalenol, aflatoxin B1, and zearalenone in the solid-state fermentation basin of traditional vinegar and their potential correlation with microorganisms
Copyright © 2023 Elsevier Ltd. All rights reserved..
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.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2024 2023 |
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| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:433 |
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| Enthalten in: |
Food chemistry - 433(2023) vom: 01. Feb., Seite 137317 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Shen, Lingqin [VerfasserIn] |
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| Links: |
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| Themen: |
Aspergillus |
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| Anmerkungen: |
Date Revised 11.10.2023 published: Print-Electronic Citation Status Publisher |
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| doi: |
10.1016/j.foodchem.2023.137317 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| PPN (Katalog-ID): |
NLM361810075 |
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| 245 | 1 | 0 | |a Spatial-temporal distribution of deoxynivalenol, aflatoxin B1, and zearalenone in the solid-state fermentation basin of traditional vinegar and their potential correlation with microorganisms |
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| 500 | |a published: Print-Electronic | ||
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| 520 | |a Copyright © 2023 Elsevier Ltd. All rights reserved. | ||
| 520 | |a 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 | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Aspergillus | |
| 650 | 4 | |a Chinese vinegar | |
| 650 | 4 | |a Lactobacillus | |
| 650 | 4 | |a Mycotoxin | |
| 650 | 4 | |a Solid-state fermentation | |
| 700 | 1 | |a Wang, Yifan |e verfasserin |4 aut | |
| 700 | 1 | |a Li, Xin |e verfasserin |4 aut | |
| 700 | 1 | |a Hou, Ziqing |e verfasserin |4 aut | |
| 700 | 1 | |a Mao, Jin |e verfasserin |4 aut | |
| 700 | 1 | |a Shi, Jiyong |e verfasserin |4 aut | |
| 700 | 1 | |a Battino, Maurizio |e verfasserin |4 aut | |
| 700 | 1 | |a Routledge, Michael N |e verfasserin |4 aut | |
| 700 | 1 | |a Gong, Yunyun |e verfasserin |4 aut | |
| 700 | 1 | |a Zou, Xiaobo |e verfasserin |4 aut | |
| 700 | 1 | |a Zhang, Di |e verfasserin |4 aut | |
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