Akademik Veri Yönetim Sistemi
4th International Conference on Research of Agricultural and Food Technologies (I-CRAFT 2024), Toskent, Özbekistan, 11 - 13 Eylül 2024, ss.410-418
Mycotoxins, produced by molds such as Aspergillus, Penicillium, Fusarium, and
Alternaria, pose significant health risks to humans and livestock, including mutagenic, teratogenic,
estrogenic, and immunosuppressive effects. Found in crops like barley, nuts, and grains, they
contaminate foods during production and storage. While agricultural practices can mitigate
contamination, they cannot eliminate it, prompting the need for alternative detoxification methods.
One promising solution is the use of lactic acid bacteria (LAB), which exhibit antifungal properties
by inhibiting fungal growth, interacting with mycotoxins to deactivate them, or binding them through
their cell walls. LAB strains like Lactobacillus plantarum and Lactobacillus gallinarum demonstrate
strong antifungal and mycotoxin-binding abilities. Several studies have shown these bacteria can
inhibit mold growth and reduce mycotoxins such as aflatoxin B1 (AFB1), deoxynivalenol (DON), and
fumonisins (FB1 and FB2) in contaminated silages and food products. LAB strains, particularly
postbiotics (compounds produced by LAB), can effectively inhibit mold growth and reduce aflatoxin
levels, making them viable natural preservatives for foods like bread and fermented products. LAB
postbiotics, including organic acids and antifungal peptides, have shown stability under harsh
conditions and can be used to bioconserve raw materials and foods. These natural additives offer a
potential replacement for chemical preservatives, providing an eco-friendly approach to preventing
fungal contamination and mycotoxin production. LAB’s bioprotective capabilities extend to
agricultural applications, such as poultry production, where LAB has been shown to reduce mycotoxin
residues in animal products. Consequently, LAB strains and their postbiotics hold promise for
enhancing food safety and quality.