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Fungal microbiomes and mycotoxin-producing communities in Korean and Chinese chili pepper powders require systematic monitoring and evaluation during kimchi fermentation to ensure food safety and traceability. Novelty: ClaimNovelty.INCREMENTAL. Consensus alignment: ConsensusAlignment.NEUTRAL.

March 28, 2026Journal of the Science of Food and Agriculture0 citationsOpen Access

Comparative analysis of fungal microbiomes in Korean and Chinese chili pepper powders

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JSJin‐Hee Seo JHJi‐Hyoung Ha SCSu‐Hyeon Cho

Key Points

The aim is to analyze fungal and mycotoxin-producing communities in chili pepper powders from Korea and China.
Conducted comparative analysis of chili pepper powders from Korean and Chinese sources.
Monitored fungal microbiomes and mycotoxin presence.
Evaluated the effect of kimchi fermentation on mycotoxin stability.
Identified significant differences in fungal communities between Korean and Chinese chili powders.
Demonstrated the role of kimchi fermentation in reducing mycotoxin levels.
Highlighted the importance of monitoring fungal and mycotoxin-producing communities for food safety.

Abstract

These findings underscore the importance of systematically monitoring fungal and mycotoxin-producing communities in chili pepper powders and evaluating the impact of kimchi fermentation on mycotoxin persistence and mitigation. Such measures are essential for improving food safety and traceability. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Comparative analysis of fungal microbiomes in Korean and Chinese chili pepper powders

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