Review article
https://doi.org/10.2478/aiht-2018-69-3051
The efficiency of lactic acid bacteria against pathogenic fungi and mycotoxins
Adam Perczak
; Department of Chemistry, Poznan University of Life Sciences, Poznań, Poland
Piotr Goliński
; Department of Chemistry, Poznan University of Life Sciences, Poznań, Poland
Marcin Bryła
; Department of Food Analysis, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, Warsaw, Poland
Agnieszka Waśkiewicz
; Department of Chemistry, Poznan University of Life Sciences, Poznań, Poland
Abstract
Mycotoxins are produced by some fungal species of the genera Aspergillus, Penicillium, and Fusarium and are common contaminants of a wide range of food commodities. Numerous strategies are used to minimise fungal growth and mycotoxin contamination throughout the food chain. This review addresses the use of lactic acid bacteria, which can inhibit fungal growth and participate in mycotoxin degradation and/or removal from contaminated food. Being beneficial for human and animal health, lactic acid bacteria have established themselves as an excellent solution to the problem of mycotoxin contamination, yet in practice their application in removing mycotoxins remains a challenge to be addressed by future research.
Keywords
Aspergillus; biological methods; Fusarium; inhibition; LAB; Penicillium
Hrčak ID:
196021
URI
Publication date:
20.3.2018.
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