Lactic acid bacteria
Sneh Punia Bangar, Nitya Sharma, Aastha Bhardwaj, Yuthana Phimolsiripol
Abstract
Mycotoxins produced from Aspergillus, Penicillium, and Fusarium cause food spoilages during handling and storage, owing to immense economic losses and serious human health concerns including immunosuppression and carcinogenic effects. Furthermore, these species are also known to produce mycotoxins. Aflatoxin B1 (AFB1), zearalenone (ZEA), ochratoxin A (OTA), and deoxynivalenol (DON) are the most commonly occurring mycotoxins. The removal of mycotoxins from the contaminated feed using lactic acid bacterias (LABs) has been proposed as a green, inexpensive, safe, and promising mycotoxin decontamination strategy. LABs can control fungal growth by secreting antimicrobial compounds out of their cell wall, thus employing lactobacilli defense mechanisms to destroy bacterial and fungal cells. This article provides systematic review of LABs as bio-green preservative anti-mycotoxin for sustainable food safety.