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

journal contribution
posted on 2024-02-16, 11:57 authored by L Shen, Y Wang, X Li, Z Hou, J Mao, J Shi, M Battino, MN Routledge, Y Gong, X Zou, D Zhang

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.

History

Author affiliation

College of Life Sciences/Medicine

Published in

Food Chemistry

Volume

433

Pagination

137317

Publisher

Elsevier BV

issn

0308-8146

eissn

1873-7072

Copyright date

2023

Spatial coverage

England

Language

eng

Deposited by

Dr Michael Routledge

Deposit date

2024-02-13

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