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Food Qual Safet
Food Qual Safet  2020, Vol. 4 Issue (1): 21-28    DOI: 10.1093/fqsafe/fyz040
    
Recent progress of the effect of environmental factors on Aspergillus flavus growth and aflatoxins production on foods
Bowen Tai,*, *** Jinghua Chang,**, *** Yang Liu* and Fuguo Xing*
*Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, **College of Science, Liaoning Technical University, Fuxin, P. R. China ***These authors contributed equally to this work.
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Abstract  The contamination of Aspergillus flavus and subsequent aflatoxins (AFs) has been considered as one of the most serious food safety problems due to their acute and chronic adverse effects on humans and animals. This review collects the available information from recent years on the effect of the major environmental factors such as water activity (aw), temperature, CO2, and pH on the fungal growth, the expression of AFs-related genes, and AFs production by A. flavus on foods. In particular, the relationship between the relative expression of key regulatory (aflR and aflS) and structural genes (aflD, aflO, aflQ, etc.) and AFs production under different environmental conditions are collected and discussed. The information collected in this review can be used to design control strategies of A. flavus and AFs contamination in practical applications, primarily during storage and processing. These data suggest that integrating various post-harvest methods with synergistic functions may be more efficient for the control of A. flavus growth and AFs production, although the individual environmental factors alone have an impact.

Key words： Aspergillus flavus      aflatoxin      water activity      temperature      CO2     
Received: 02 September 2019      Published: 18 May 2020
Corresponding Authors: Fuguo Xing     E-mail: xingfuguo@caas.cn
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Bowen Tai, Jinghua Chang, Yang Liu, Fuguo Xing. Recent progress of the effect of environmental factors on Aspergillus flavus growth and aflatoxins production on foods. Food Qual Safet, 2020, 4(1): 21-28.

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http://www.zjujournals.com/fqs/10.1093/fqsafe/fyz040     OR     http://www.zjujournals.com/fqs/Y2020/V4/I1/21


环境因素对黄曲霉生长及食品中黄曲霉毒素产生影响的研究进展

黄曲霉及其产生的黄曲霉毒素（AFs）对人和动物的急性和慢性危害已被认为是最严重的食品安全问题之一。本文综述了近年来有关水分活度（aw）、温度、CO2和pH等主要环境因子对真菌生长、黄曲霉毒素相关基因表达和黄曲霉在食品中产生黄曲霉毒素的影响。特别是对关键调控基因（aflR和aflS）和结构基因（aflD、aflO、aflQ等）的相对表达与不同环境条件下黄曲霉毒素产生的关系进行了整理与讨论。本文收集的信息可用于实际应用中黄曲霉和黄曲霉毒素污染的控制策略设计，主要是在贮存和加工过程中。这些数据表明，尽管单独的环境因素会产生影响，但将各种采后方法与协同作用结合起来可能更有效地控制黄曲霉的生长和黄曲霉毒素的生产。

关键词： 黄曲霉,  黄曲霉毒素,  水分活度,  温度,  CO2 
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