Recent developments in applications of lactic acid bacteria against mycotoxin production and fungal contamination

Post-harvest spoilage and toxicity of food products mainly occur by fungi, including Aspergillus, Penicillium, and Fusarium resulting in massive economic losses globally. Additionally, fungi produce an enormous number of allergenic spores and mycotoxins associated with human health issues. The inhibition of fungal growth in the cereal grain, foodstuff, and storage and reduction of food safety hazards are of utmost importance. Thus, the interest in the involvement of bacteria or their antimicrobial active metabolites for bio-protection properties has increased. Lactic acid bacteria (LAB) that present a wide range of genera are a broad class of Gram-positive, acid-tolerant, and immotile organisms. The LABs have a great potential for food bio-preservation since most LABs are GRAS, and they naturally dominate the microbiota of most of the foods. The LABs can control fungal growth by secreting antimicrobial compounds from the cell wall of the lactobacilli defense system to destroy the bacterial and fungal cells. Additionally, LABs are key ingredients of culture starters in the food industries to produce aroma, flavor, texture, color and prolong the shelf life. Therefore, this review is about the recent antifungal potential, mechanism of LABs against mycotoxin, and their potential use in various food applications against fungal contamination.

Automated summary

Post-harvest spoilage and toxicity of food products are mainly caused by fungi, such as Aspergillus, Penicillium, and Fusarium, leading to significant economic losses globally. Lactic acid bacteria (LAB), as acid-tolerant and immotile organisms, have great potential for antifungal properties and are important ingredients in food industry for bio-preservation.