Lactic acid bacteria: A bio-green preservative against mycotoxins for food safety and shelf-life extension
Main Article Content
Keywords
anti-mycotoxin, food safety, lactic acid bacteria, metabolite interaction, shelf-life
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 food using lactic acid bacterias (LABs) has been proposed as a green, inexpensive, safe, and promising mycotoxin decontamination strategy. LABs can control the mycotoxin production following a series of steps, including, adsorption, metabolite interaction, and biodegradation. This article provides systematic review of LABs as bio-green preservative with anti-mycotoxin potential for sustainable food safety. This consolidated review may be of technical importance to understand detoxification mechanisms and potential interaction of compounds originated with mycotoxin degradation for target food before incorporation by the food industry.
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