Related Experiment Video
Updated: Jun 13, 2026
04:40
The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
Published on: June 16, 2022
Biocontrol of Mycotoxin-Producing Fungi by Lactic Acid Bacteria
Alice N Mafe1, Dietrich Büsselberg2
1Department of Biological Sciences, Faculty of Sciences, Taraba State University, Main Campus, Jalingo 660101, Taraba State, Nigeria.
Foods (Basel, Switzerland)
|June 12, 2026
Summary
Probiotic lactic acid bacteria (LAB) from fermented foods can combat foodborne fungi and mycotoxins. These beneficial bacteria offer a natural solution to enhance food safety and reduce health risks associated with toxic contaminants.
Area of Science:
- Food Science
- Microbiology
- Toxicology
Background:
- Fungal contamination and mycotoxins pose significant global food safety risks, particularly in tropical regions.
- Toxigenic fungi like Aspergillus, Fusarium, and Penicillium produce harmful mycotoxins linked to severe health issues, including cancer and immune suppression.
- Conventional methods for mycotoxin control are often insufficient and face consumer resistance due to safety and acceptance concerns.
Purpose of the Study:
- To review the potential of probiotic lactic acid bacteria (LAB) from fermented foods as biocontrol agents against mycotoxins.
- To examine the antifungal, mycotoxin detoxification, and cellular toxicity reduction capabilities of LAB.
- To synthesize current research on LAB-based strategies for improving food safety.
Main Methods:
- Literature search across major scientific databases (PubMed, Scopus, Web of Science, etc.) for studies published between 2011 and 2025.
- Focus on research detailing antifungal activity, mycotoxin detoxification mechanisms, and cellular toxicology related to LAB.
- Critical analysis of evidence on LAB's efficacy in inhibiting fungi and neutralizing mycotoxins.
Main Results:
- Probiotic LAB utilize diverse mechanisms, including organic acid production, bacteriocin secretion, fungal competition, mycotoxin adsorption, and enzymatic degradation.
- LAB metabolites can modulate cellular responses to mycotoxins, affecting oxidative stress, inflammation, and apoptosis.
- Evidence supports LAB's role in reducing fungal growth and mitigating the toxic effects of mycotoxins.
Conclusions:
- Probiotic LAB derived from indigenous fermented foods present a sustainable and safe biological approach to mycotoxin control.
- These bacteria show multifunctional capabilities in enhancing food safety and reducing health hazards.
- Further research is needed in omics-based detoxification studies, real-food system testing, and regulatory science for widespread application.
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