The efficiency of lactic acid bacteria against pathogenic fungi and mycotoxins

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Adam Perczak Piotr Goliński Marcin Bryła Agnieszka Waśkiewicz

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.

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How to Cite
PERCZAK, Adam et al. The efficiency of lactic acid bacteria against pathogenic fungi and mycotoxins. Archives of Industrial Hygiene and Toxicology, [S.l.], v. 69, n. 1, mar. 2018. ISSN 1848-6312. Available at: <https://arhiv.imi.hr/index.php/arhiv/article/view/852>. Date accessed: 25 may 2018. doi: https://doi.org/10.2478/aiht-2018-69-3051.
Section
Review