Characteristics, microbial composition, and mycotoxin profile of fermented traditional Chinese medicines.
10.19540/j.cnki.cjcmm.20241008.601
- Author:
Hui-Ru ZHANG
1
;
Meng-Yue GUO
1
;
Jian-Xin LYU
1
;
Wan-Xuan ZHU
1
;
Chuang WANG
1
;
Xin-Xin KANG
1
;
Jiao-Yang LUO
1
;
Mei-Hua YANG
1
Author Information
1. Key Laboratory of Bioactive Substances and Resources Utilization of Chinese Herbal Medicine, Ministry of Education, Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences & Peking Union Medical College Beijing 100193, China.
- Publication Type:English Abstract
- Keywords:
fermentation technology;
fermented traditional Chinese medicine;
microorganisms;
mycotoxins;
quality control
- MeSH:
Fermentation;
Mycotoxins/analysis*;
Drugs, Chinese Herbal/analysis*;
Fungi/classification*;
Bacteria/genetics*;
Drug Contamination;
Medicine, Chinese Traditional
- From:
China Journal of Chinese Materia Medica
2025;50(1):48-57
- CountryChina
- Language:Chinese
-
Abstract:
Fermented traditional Chinese medicine(TCM) has a long history of medicinal use, such as Sojae Semen Praeparatum, Arisaema Cum Bile, Pinelliae Rhizoma Fermentata, red yeast rice, and Jianqu. Fermentation technology was recorded in the earliest TCM work, Shen Nong's Classic of the Materia Medica. Microorganisms are essential components of the fermentation process. However, the contamination of fermented TCM by toxigenic fungi and mycotoxins due to unstandardized fermentation processes seriously affects the quality of TCM and poses a threat to the life and health of consumers. In this paper, the characteristics, microbial composition, and mycotoxin profile of fermented TCM are systematically summarized to provide a theoretical basis for its quality and safety control.
