Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 1913: Biocontrol of Mycotoxin-Producing Fungi by Lactic Acid Bacteria
Foods doi: 10.3390/foods15111913
Authors:
Alice N. Mafe
Dietrich Büsselberg

Fungal contamination and the buildup of mycotoxins are ongoing threats to global food safety, especially in tropical areas where environmental conditions favor the growth of toxigenic fungi such as Aspergillus spp., Fusarium spp., and Penicillium spp. These toxins contaminate various food products and are linked to serious health problems, including liver toxicity, nerve toxicity, immune suppression, and cancer. Traditional methods to reduce these risks, such as chemical preservatives, heat treatments, and irradiation, have limited success in fully eliminating mycotoxins due to their stability, safety concerns, and declining consumer acceptance of synthetic additives. As a result, there is increasing interest in biological options that are safer and more sustainable. This review critically examines the potential of probiotic lactic acid bacteria (LAB) isolated from local fermented foods as multifunctional biocontrol agents that inhibit toxin-producing fungi, detoxify mycotoxins, and reduce cellular toxicity caused by these toxins. Scientific studies were retrieved from PubMed, ScienceDirect, Scopus, Web of Science, and Google Scholar, focusing on research published from 2011 to 2025 on antifungal activity, detoxification mechanisms, and cellular toxicology. The evidence shows that probiotic LAB employ various strategies, including producing organic acids, secreting bacteriocins, competing with fungi, adsorbing toxins onto their cell walls, and enzymatically transforming mycotoxins into less harmful substances. Recent findings also indicate that metabolites from LAB may influence oxidative stress, inflammation, and cell death in mammalian cells exposed to mycotoxins. Overall, probiotic LAB from native fermented foods offer promising biological approaches to improve food safety and reduce health risks associated with toxins. Future studies should focus on omics-based analysis of detoxification pathways, testing in real food systems, and translational research to support regulatory approval and large-scale use of probiotic-based strategies for mycotoxin control.