Microbial Detoxification of Ochratoxin A in Food

Food contamination by ochratoxin A (OTA) constitutes a significant threat to public health and global food safety and security, a challenge increasingly intensified by climate change. Due to the high thermal and chemical stability of OTA, traditional physical and chemical decontamination methods often prove insufficient or detrimental to food quality. Consequently, microbial detoxification has emerged as a sustainable alternative. This review delves into the two primary biological mechanisms for OTA detoxification: physical adsorption—predominantly mediated by yeast and bacterial cell walls—and enzymatic biotransformation. Among the documented metabolic pathways, the hydrolysis of the amide bond by carboxypeptidases and amidohydrolases is recognised as the most reliable detoxification pathway. Conversely, alternative pathways, such as lactone ring opening, are hindered by their potential toxicity and chemical reversibility under acidic conditions. While various lactic acid bacteria, yeast, and filamentous mould species demonstrate high efficacy in OTA decontamination, their industrial implementation is currently limited by the complexity of food matrices and the lack of in vivo validation. The integration of multi-omics (proteomics and metabolomics), alongside CRISPR/Cas9 genome editing, is essential for identifying novel biocontrol agents. These precision biotechnological tools are fundamental for translating laboratory findings into industrial-scale OTA detoxification strategies.