【摘要】 国内外不同发酵调味品中真菌毒素污染情况各不相同，这可能与产品原料、地理位置、季节等因素差异有关。微生物能够通过细胞壁的吸附作用或酶催化作用将真菌毒素转化为低毒或无毒物质，以保证发酵调味品的食用安全。随着生物脱毒研究的深入，许多能够高效降解真菌毒素的菌株被筛选出来，而食源及可应用于食品的对真菌毒素有降解能力的安全菌株研究依然较少。基于此，本文总结发酵调味品中真菌毒素的污染现状，重点综述不同来源的可降解真菌毒素的菌株及菌株细胞中的降解酶，旨在为减少发酵调味品中有害真菌及其毒素污染提供参考。更多还原

【Abstract】 The types and pollution status of mycotoxins in different fermented condiments vary both domestically and internationally, which can be attributed to the disparities in raw materials, geographical locations, seasons, and other factors.Microorganisms can convert mycotoxins into low-toxicity or non-toxic substances through the adsorption of cell walls or enzymatic catalysis, thus ensuring the safety of fermented condiments for consumption. With the deepening of research on mycotoxin decontamination, many efficient strains for degrading mycotoxins have been selected. However, there is a relative dearth of studies focusing on safe mycotoxin-degrading microbes isolated from foods. This article summarizes the current status of mycotoxin contamination in fermented condiments, with a focus on mycotoxin-degrading strains from different sources and mycotoxin-degrading enzymes in microbial cells in order to offer insights for reducing harmful fungi and mycotoxin contamination in fermentation condiments.更多还原