Aspergillus niger has become one of the most important hosts for food enzyme production due to its unique food safety characteristics and excellent protein secretion systems. A series of food enzymes such as glucoamylase have been commercially produced by A. niger strains, making this species a suitable platform for the engineered of strains with improved enzyme production. However, difficulties in genetic manipulations and shortage of expression strategies limit the progress in this regard. Moreover, several mycotoxins have recently been detected in some A. niger strains, which raises the necessity for a regulatory approval process for food enzyme production. With robust strains, processing engineering strategies are also needed for producing the enzymes on a large scale, which is also challenging for A. niger, since its culture is aerobic, and non-Newtonian fluid properties are developed during submerged culture, making mixing and aeration very energy-intensive. In this article, the progress and challenges of developing A. niger for the production of food enzymes are reviewed, including its genetic manipulations, strategies for more efficient production of food enzymes, and elimination of mycotoxins for product safety.

由于其独特的食品安全特性和出色的蛋白质分泌系统，黑曲霉已成为食品酶生产中最重要的宿主之一。黑曲霉菌株已经商业生产了一系列食物酶，例如葡糖淀粉酶，这使得该物种成为工程改造菌株的合适平台，从而提高了酶的产量。但是，遗传操作的困难和表达策略的缺乏限制了这一方面的进展。而且，最近在一些黑曲霉中发现了几种霉菌毒素。菌株，这增加了食品酶生产监管批准程序的必要性。由于具有强大的菌株，还需要大量的加工工程策略来生产酶，这对于黑曲霉也具有挑战性，因为其培养物是需氧的，并且在浸没培养过程中会产生非牛顿流体性质，从而进行混合和曝气。非常耗能。在本文中，回顾了开发用于生产食物酶的黑曲霉的进展和挑战，包括其基因操作，更有效地生产食物酶的策略以及消除霉菌毒素以确保产品安全。