Using DNA metabarcoding to monitor key factors affecting the fungal community in Licorice: collection site, processing method, and storage condition.

Licorice, a functional food widely used in food industry, holds a significant position as a medicinal plant with extensive historical usage. It is also a common sweetener added to children's candy. The contamination of Licorice products by fungi and mycotoxins has been extensively reported, emerging as an urgent issue demanding attention. In this study, DNA metabarcoding was utilized to examine the diversity and composition of fungal community in Licorice samples from five provinces and two processing methods. Additionally, the succession of fungal community composition was examined during storage at different temperatures and periods. The results revealed that Cladosporium was the dominant genus among five provinces, while the genera Aspergillus and Cladosporium were dominant in two processing methods. Meanwhile, five toxigenic fungi were identified, namely Chaetomium globosum, Aspergillus fumigatus, Lichtheimia corymbifera, Rhizopus microsporus, and Mucor circinelloides. The temperature and time of storage significantly influenced both the composition and diversity of the fungal community in Licorice samples. This study provides valuable insights into fungal contamination in Licorice and offers useful information for implementing control measures throughout its production chain.