Reviews of fungi and mycotoxins in Chinese dark tea

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.

Automated summary

Fermentation is essential for the unique flavor and health benefits of dark tea, and microorganisms play a crucial role in this process. Improper storage of dark tea may lead to the growth of harmful microorganisms and the presence of mycotoxins, which are considered the main contributors to its quality. This study reviews the common and potential mycotoxins in dark tea and discusses the possible existence of masked mycotoxins. The potential risks of mycotoxins and masked mycotoxins in dark tea are summarized, aiming to provide guidance for prevention and risk assessment of harmful fungi in dark tea.