The efficiency of lactic acid bacteria against pathogenic fungi and mycotoxins

  • Adam Perczak Department of Chemistry, Poznan University of Life Sciences, Poznań
  • Piotr Goliński Department of Chemistry, Poznan University of Life Sciences, Poznań
  • Marcin Bryła Department of Food Analysis, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, Warsaw
  • Agnieszka Waśkiewicz Department of Chemistry, Poznań University of Life Sciences
Keywords: Aspergillus, biological methods, Fusarium, inhibition, LAB, Penicillium

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.

Published
2018-03-08
How to Cite
1.
Perczak A, Goliński P, Bryła M, Waśkiewicz A. The efficiency of lactic acid bacteria against pathogenic fungi and mycotoxins. AIHT [Internet]. 8Mar.2018 [cited 22Oct.2018];69(1). Available from: https://arhiv.imi.hr/index.php/arhiv/article/view/852
Section
Review

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