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

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

doi:10.1016/j.foodchem.2023.137317

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

Food Chem. 2024 Feb 1:433:137317. doi: 10.1016/j.foodchem.2023.137317. Epub 2023 Sep 1.

Authors

Lingqin Shen¹, Yifan Wang¹, Xin Li², Ziqing Hou², Jin Mao³, Jiyong Shi², Maurizio Battino⁴, Michael N Routledge⁵, Yunyun Gong⁶, Xiaobo Zou², Di Zhang⁷

Affiliations

¹ School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang 212013, China.
² School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
³ National Reference Laboratory for Agricultural Testing, Key Laboratory of Detection for Mycotoxins, Laboratory of Quality & Safety Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China.
⁴ School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China; Department of Clinical Sciences, Faculty of Medicine, Polytechnic University of Marche, Ancona, Italy.
⁵ School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Leicester Medical School, University of Leicester, Leicester, UK.
⁶ School of Food Science and Nutrition, University of Leeds, Leeds, UK.
⁷ School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China. Electronic address: d.zhang@ujs.edu.cn.

PMID: 37683481
DOI: 10.1016/j.foodchem.2023.137317

Abstract

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.

Keywords: Aspergillus; Chinese vinegar; Lactobacillus; Mycotoxin; Solid-state fermentation.