Fungi and mycotoxins in Brazilian artisanal cheese

Abstract

There are over 1,000 varieties of cheese in the world, with Brazil ranking fourth among the most prominent global cheese markets. Cheese is an excellent substrate for the growth of fungi; filamentous fungi, especially those from the genera Penicillium and Aspergillus, play a crucial role in enhancing cheese flavor but can also be dangerous, producing mycotoxins that are harmful to health. Artisanal cheeses are particularly vulnerable because they are predominantly made with raw milk and involve more basic and manual processes, which give them variations in sensory profile and chemical composition typically linked to the local terroir. Some studies indicate the occurrence of potentially toxigenic fungi in cheeses, including species of Aspergillus and Penicillium. Therefore, a comprehensive understanding of the mycobiota of cheeses is important for balanced management of their beneficial effects and potential risks. This review provides an overview of fungal and mycotoxin occurrence in cheeses, particularly artisanal ones. It discusses contemporary molecular techniques such as Next-generation sequencing (NGS) and Matrix-Assisted Laser Desorption/Ionization Time-of-Flight (MALDI-TOF) mass spectrometry. These valuable tools accurately identify fungal species, leading to improved management within the artisanal cheese sector.