Biocontrol of Aflatoxigenic Maize Molds Using <i>Lactobacillus</i> spp.‐Based Formulations

Food contamination by mold is a serious and difficult problem to manage, leading to enormous economic losses. Mycotoxins have been recognized as one of the most dangerous contaminants in food. They can be toxic to humans and animals when they reach a certain ingestion threshold. These mycotoxins include aflatoxins, produced mainly by <i>Aspergillus</i> section <i>Flavi</i>, the most frequently isolated from food being <i>A. flavus</i> and <i>A. parasiticus</i>. Current control methods, mainly physical and chemical, are showing their limitations due to the environmental problems caused, resistance developed by pathogens, and the food organoleptic quality deterioration. Other control alternatives based on biocontrol can be explored. This present study aimed to isolate <i>Lactobacillus</i> spp. from local foods that can inhibit aflatoxigenic molds' growth and reduce aflatoxins production. To this end, four (04) strains (04) collection namely GNc, GNd, F3a, and G3Lab1 from <i>fura</i> and <i>gapal</i>, selected on the basis of their high antifungal potential, were co-cultured with fungi reference strains (UBOCC-A-111042, UBOCC-A-106031, T1, and T2) and on maize aflatoxigenic molds (AF1, AF2, AF3, AP1, and AP2). Bioassays in vitro demonstrated that <i>Lactobacillus</i> spp. strains significantly inhibited fungal radial growth. Further tests were conducted on eleven (11) highly contaminated maize samples, showing a maximum reduction rate of 68% in the fungal flora. Analysis and quantification of residual aflatoxins B1, B2, G1, and G2 in maize grains using liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) revealed a decrease and, in some cases, complete suppression of aflatoxin B1, B2, G1, and G2 production in grains detoxified with <i>Lactobacillus</i> extracts.