Impact of Lactic Acid Bacteria on Mold-Produced Mycotoxins in Food Industry Applications

Mycotoxins, produced by molds such as Aspergillus, Penicillium, Fusarium, and Alternaria, pose significant health risks to humans and livestock, including mutagenic, teratogenic, estrogenic, and immunosuppressive effects. Found in crops like barley, nuts, and grains, they contaminate foods during production and storage. While agricultural practices can mitigate contamination, they cannot eliminate it, prompting the need for alternative detoxification methods. One promising solution is the use of lactic acid bacteria (LAB), which exhibit antifungal properties by inhibiting fungal growth, interacting with mycotoxins to deactivate them, or binding them through their cell walls. LAB strains like Lactobacillus plantarum and Lactobacillus gallinarum demonstrate strong antifungal and mycotoxin-binding abilities. Several studies have shown these bacteria can inhibit mold growth and reduce mycotoxins such as aflatoxin B1 (AFB1), deoxynivalenol (DON), and fumonisins (FB1 and FB2) in contaminated silages and food products. LAB strains, particularly postbiotics (compounds produced by LAB), can effectively inhibit mold growth and reduce aflatoxin levels, making them viable natural preservatives for foods like bread and fermented products. LAB postbiotics, including organic acids and antifungal peptides, have shown stability under harsh conditions and can be used to bioconserve raw materials and foods. These natural additives offer a potential replacement for chemical preservatives, providing an eco-friendly approach to preventing fungal contamination and mycotoxin production. LAB’s bioprotective capabilities extend to agricultural applications, such as poultry production, where LAB has been shown to reduce mycotoxin residues in animal products. Consequently, LAB strains and their postbiotics hold promise for enhancing food safety and quality.