Perczak Adam, Goliński Piotr, Bryła Marcin, Waśkiewicz Agnieszka
1Department of Chemistry, Poznan University of Life Sciences, Poznań, Poland.
2Department of Food Analysis, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, Warsaw, Poland.
Arh Hig Rada Toksikol. 2018 Mar 1;69(1):32-45. doi: 10.2478/aiht-2018-69-3051.
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.
霉菌毒素由曲霉属、青霉属和镰刀菌属的一些真菌物种产生，是多种食品商品的常见污染物。人们采用了多种策略来尽量减少整个食物链中的真菌生长和霉菌毒素污染。本综述探讨了乳酸菌的用途，乳酸菌可抑制真菌生长，并参与霉菌毒素的降解和/或从受污染食品中去除。乳酸菌对人类和动物健康有益，已成为解决霉菌毒素污染问题的极佳方案，但在实际应用中，它们在去除霉菌毒素方面的应用仍是未来研究需要解决的挑战。
