Abstract: Monascus spp. has a long history of use in food additive, fermented food, winemaking and traditional Chinese medicine in China. At present, although the problem of the presence of citrinin in Monascus pigments produced by liquidstate fermentation has been substantially solved, high levels of citrinin produced by Monascus spp. during solid-state fermentation are one of the main technical difficulties in the production of pigments by Monascus spp. In this paper, the toxicity, national standard limit, analytical methods, synthesis pathway and regulatory genes of citrinin as a secondary metabolite of Monascus spp. are summarized. Also, the main strategies for controlling the biosynthesis of citrinin by Monascus spp. are reviewed including traditional and biological methods. This review aims to provide guidance for effectively reducing the content of citrinin in Monascus pigments and promoting the healthy development of Monascus industry.

Key words: Monascus spp., citrinin, toxicity, synthesis pathway, control strategy