Saccharomyces cerevisiae and lactic acid bacteria as potential mycotoxin decontaminating agents

Mycotoxins represent one of the important classes of naturally occurring toxicants in food, posing considerable health risk. Biological decontamination of mycotoxins using microorganisms is one of the well-known strategies for the management of mycotoxins in foods and feeds. Among the different potential decontaminating microorganisms, Saccharomyces cerevisiae and lactic acid bacteria represent unique groups, which are widely used in food fermentation and preservation. This review discusses the available literature on the mycotoxin binding by S. cerevisiae and lactic acid bacteria and the scope of developments in the field.