12
enzyme shows the high proteolytic activity and hence can sometimes be used as a
useful alternative to rennin during the production of cheese (Putranto et al. 2019).
1.4 Unenviable Fungal Byproducts
There are many other fungal byproducts which, when produced, impart some offflavors to the food products. They are also known to affect the health negatively
when consumed by the individuals. The most famous fungal byproducts which
adversely ruin human health are mycotoxins. They are the secondary metabolites
which are produced by the fungus during their metabolic processes. Apart from
providing many health benefits and a variety of other food products, fungi are also
famous for food spoilage (Avery et al. 2019). These spoilages of food items are
caused by fungi when they produce certain mycotoxins or other unfavorable compounds. These mycotoxins have lower molecular weight and are known to cause
several diseases. The general term used for diseases caused by mycotoxins is mycotoxicosis (Barac 2019). There are several factors which affect the growth of fungi
and also the production of mycotoxins. These factors are temperature, water content
present, amount of nutrients present, available amount of carbon and oxygen, etc.
Stored food items often have these above-mentioned parameters in stabilized or
fixed forms. In storage food items, when any contamination occurs, the microorganisms usually consume these available nutrients and release mycotoxins. The common mycotoxins which are produced from fungi are aflatoxins, ochratoxins,
fumonisins, etc. (Bansal et al. 2011). Aflatoxins are very common among these and
enters to the food chain through agricultural raw materials or from livestock. When
water content exceeds more than its desired limit, the contaminant results in the
growth of fungal molds. Usually dairy products, cheese, and breads after getting
contaminated often have accumulated more aflatoxins. The source of contamination
may be direct or indirect sometimes. Indirect contamination occurs when animals
consume aflatoxicated feed and later the milk and related products when consumed
from the same source cause many health-related problems (Dutton et al. 2012).
Animals usually consume these toxins in B form which later on converts to M aflatoxins. These M aflatoxins are transferred to the milk. Literature reports the presence of M aflatoxins in the breast milk of mother, which can easily get transferred
to the child (Ghiasian and Maghsood 2012). Many fungal species like Aspergillus
and Penicillium are involved in the production of aflatoxins (Hammami et al. 2014).
The use of contaminated raw materials from agricultural fields during the preparation of some foodstuffs results in the accumulation of these toxins. As these mycotoxins do not have any effect from heat or processing techniques, they remain
unaltered. Moreover, once these mycotoxins enter the food chain, they do not get
degraded by digestion or enzymatic attack. Mycotoxins are known to cause both
acute and chronic diseases in humans. The degree of the illness depends upon many
factors like intensity of exposure to the toxins, duration of exposure, age of an individual, and interaction of toxins with the immune system. These are known to affect
S. Singh and S. Gaur
enzyme shows the high proteolytic activity and hence can sometimes be used as a
useful alternative to rennin during the production of cheese (Putranto et al. 2019).
1.4 Unenviable Fungal Byproducts
There are many other fungal byproducts which, when produced, impart some offflavors to the food products. They are also known to affect the health negatively
when consumed by the individuals. The most famous fungal byproducts which
adversely ruin human health are mycotoxins. They are the secondary metabolites
which are produced by the fungus during their metabolic processes. Apart from
providing many health benefits and a variety of other food products, fungi are also
famous for food spoilage (Avery et al. 2019). These spoilages of food items are
caused by fungi when they produce certain mycotoxins or other unfavorable compounds. These mycotoxins have lower molecular weight and are known to cause
several diseases. The general term used for diseases caused by mycotoxins is mycotoxicosis (Barac 2019). There are several factors which affect the growth of fungi
and also the production of mycotoxins. These factors are temperature, water content
present, amount of nutrients present, available amount of carbon and oxygen, etc.
Stored food items often have these above-mentioned parameters in stabilized or
fixed forms. In storage food items, when any contamination occurs, the microorganisms usually consume these available nutrients and release mycotoxins. The common mycotoxins which are produced from fungi are aflatoxins, ochratoxins,
fumonisins, etc. (Bansal et al. 2011). Aflatoxins are very common among these and
enters to the food chain through agricultural raw materials or from livestock. When
water content exceeds more than its desired limit, the contaminant results in the
growth of fungal molds. Usually dairy products, cheese, and breads after getting
contaminated often have accumulated more aflatoxins. The source of contamination
may be direct or indirect sometimes. Indirect contamination occurs when animals
consume aflatoxicated feed and later the milk and related products when consumed
from the same source cause many health-related problems (Dutton et al. 2012).
Animals usually consume these toxins in B form which later on converts to M aflatoxins. These M aflatoxins are transferred to the milk. Literature reports the presence of M aflatoxins in the breast milk of mother, which can easily get transferred
to the child (Ghiasian and Maghsood 2012). Many fungal species like Aspergillus
and Penicillium are involved in the production of aflatoxins (Hammami et al. 2014).
The use of contaminated raw materials from agricultural fields during the preparation of some foodstuffs results in the accumulation of these toxins. As these mycotoxins do not have any effect from heat or processing techniques, they remain
unaltered. Moreover, once these mycotoxins enter the food chain, they do not get
degraded by digestion or enzymatic attack. Mycotoxins are known to cause both
acute and chronic diseases in humans. The degree of the illness depends upon many
factors like intensity of exposure to the toxins, duration of exposure, age of an individual, and interaction of toxins with the immune system. These are known to affect
S. Singh and S. Gaur