Wafula Eliud N, Muhonja Christabel N, Kuja Josiah O, Owaga Eddy E, Makonde Huxley M, Mathara Julius M, Kimani Virginia W
Department of Public Health, Bomet University College, P.O. Box 701-20400, Bomet, Kenya.
Department of Biological Sciences, Machakos University, P. O. Box 136-90100, Machakos, Kenya.
J Toxicol. 2022 Feb 22;2022:2397767. doi: 10.1155/2022/2397767. eCollection 2022.
Cereals play an important role in global food security. Data from the UN Food and Agriculture Organization projects increased consumption of cereals from 2.6 billion tonnes in 2017 to approximately 2.9 billion tonnes by 2027. However, cereals are prone to contamination by toxigenic fungi, which lead to mycotoxicosis. The current methods for mycotoxin control involve the use of chemical preservatives. However, there are concerns about the use of chemicals in food preservation due to their effects on the health, nutritional quality, and organoleptic properties of food. Therefore, alternative methods are needed that are affordable and simple to use. The fermentation technique is based on the use of microorganisms mainly to impart desirable sensory properties and shelf-life extension. The lactic acid bacteria (LAB) are generally regarded as safe (GRAS) due to their long history of application in food fermentation systems and ability to produce antimicrobial compounds (hydroxyl fatty acids, organic acids, phenyllactic acid, hydrogen peroxide, bacteriocins, and carbon dioxide) with a broad range of antifungal activity. Hence, LAB can inhibit the growth of mycotoxin-producing fungi, thereby preventing the production of mycotoxins. Fermentation is also an efficient technique for improving nutrient bioavailability and other functional properties of cereal-based products. This review seeks to provide evidence of the potential of LAB from African fermented cereal-based products as potential biological agents against mycotoxin-producing fungi.
谷物在全球粮食安全中发挥着重要作用。联合国粮食及农业组织的数据预测，谷物消费量将从2017年的26亿吨增加到2027年的约29亿吨。然而，谷物容易受到产毒真菌的污染，从而导致霉菌毒素中毒。目前控制霉菌毒素的方法包括使用化学防腐剂。然而，由于化学物质对食品的健康、营养质量和感官特性有影响，人们对在食品保鲜中使用化学物质存在担忧。因此，需要价格合理且使用简便的替代方法。发酵技术主要基于利用微生物来赋予食品理想的感官特性并延长保质期。乳酸菌由于其在食品发酵系统中的长期应用历史以及产生具有广泛抗真菌活性的抗菌化合物（羟基脂肪酸、有机酸、苯乳酸、过氧化氢、细菌素和二氧化碳）的能力，通常被认为是安全的（GRAS）。因此，乳酸菌可以抑制产霉菌毒素真菌的生长，从而防止霉菌毒素的产生。发酵也是提高谷物基产品营养生物利用率和其他功能特性的有效技术。本综述旨在提供证据，证明来自非洲发酵谷物基产品的乳酸菌作为对抗产霉菌毒素真菌的潜在生物制剂的潜力。
