Reviews of Fungi and Mycotoxins in Chinese Dark Tea

Overview

Journal Front Microbiol

Specialty Microbiology

Date 2023 Mar 13

PMID 36910180

Authors

Wei Xu

Yi-Qiao Zhao

Wen-Bao Jia

Si-Yu Liao

Tunyaluk Bouphun

Yao Zou

Affiliations

Soon will be listed here.

Abstract

The fermentation is the main process to form the unique flavor and health benefits of dark tea. Numerous studies have indicated that the microorganisms play a significant part in the fermentation process of dark tea. Dark tea has the quality of "The unique flavor grows over time," but unscientific storage of dark tea might cause infestation of harmful microorganisms, thereby resulting in the remaining of fungi toxins. Mycotoxins are regarded as the main contributor to the quality of dark tea, and its potential mycotoxin risk has attracted people's attention. This study reviews common and potential mycotoxins in dark tea and discusses the possible types of masked mycotoxins in dark tea. A summary of the potential risks of mycotoxins and masked mycotoxins in dark tea is presented, intending to provide a reference for the prevention and risk assessment of harmful fungi in dark tea.

Citing Articles

Preparation of Anti-Zearalenone IgY and Development of an Indirect Competitive ELISA Method for the Measurement of Zearalenone in Post-Fermented Tea.

Qiu T, Zhang H, Lei H, Zhang L, Zhang Y, Shen X Foods. 2023; 12(24).

PMID: 38137282 PMC: 10742412. DOI: 10.3390/foods12244478.

Dissecting the role of microorganisms in tea production of different fermentation levels: a multifaceted review of their action mechanisms, quality attributes and future perspectives.

Assad M, Ashaolu T, Khalifa I, Baky M, Farag M World J Microbiol Biotechnol. 2023; 39(10):265.

PMID: 37515645 PMC: 10386955. DOI: 10.1007/s11274-023-03701-5.

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