Abstract：
Monascus is a filamentous fungus that has been used in the food and pharmaceutical industries. When used as an auxiliary fermenting agent in the manufacturing of cheese, Monascus cheese is obtained. Citrinin (CIT) is a well-known hepatorenal toxin produced by Monascus that can harm the kidneys structurally and functionally and is frequently found in foods. However, CIT contamination in Monascus cheese is exacerbated by the metabolic ability of Monascus to product CIT, which is not lost during fermentation, and by the threat of contamination by Penicillium spp. that may be introduced during production and processing. Considering the safety of consumption and subsequent industrial development, the CIT contamination of Monascus cheese products needs to be addressed. This review aimed to examine its occurrence in Monascus cheese, risk implications, traditional control strategies, and new research advances in prevention and control to guide the application of biotechnology in the control of CIT contamination, providing more possibilities for the application of Monascus in the cheese industry.
摘要：
红曲霉是一种丝状真菌，已用于食品和制药行业。当用作奶酪制造中的辅助发酵剂时，获得红曲奶酪。柑橘素（CIT）是由红曲霉产生的一种众所周知的肝肾毒素，可以在结构上和功能上损害肾脏，并且经常在食物中发现。然而,红曲干酪中的CIT污染由于红曲对生产CIT的代谢能力而加剧，在发酵过程中不会丢失，以及受青霉污染的威胁。可以在生产和加工过程中引入。考虑到消费和后续产业发展的安全性，需要解决红曲奶酪产品的CIT污染问题。这篇综述旨在研究它在红曲霉奶酪中的发生，风险影响，传统的控制策略，以及预防和控制方面的新研究进展，以指导生物技术在控制CIT污染中的应用，为红曲霉在奶酪行业的应用提供了更多的可能性。
