Potential for the Bio-Detoxification of the Mycotoxins Enniatin B and Deoxynivalenol by Lactic Acid Bacteria and Bacillus spp.

被引:1
|
作者
Mischler, Sandra [1 ]
Andre, Amandine [1 ]
Chetschik, Irene [1 ]
Schwenninger, Susanne Miescher [1 ]
机构
[1] ZHAW Zurich Univ Appl Sci, Inst Food & Beverage Innovat, CH-8820 Wadenswil, Switzerland
关键词
mycotoxins; enniatin B; deoxynivalenol; lactic acid bacteria; Bacillus; Fusarium; bio-detoxification; HPLC-MS/MS; IN-VITRO; FUSARIUM-GRAMINEARUM; HEAD BLIGHT; ZEARALENONE; REDUCTION; REMOVAL; STRAINS; TOXINS; B-1;
D O I
10.3390/microorganisms12091892
中图分类号
Q93 [微生物学];
学科分类号
071005 ; 100705 ;
摘要
Mycotoxins, toxic compounds produced by fungi, pose significant risks to food safety and human health. This study investigates the bio-detoxification potential of 238 strains of lactic acid bacteria (LAB) and Bacillus spp., previously isolated from cereals (including mycotoxin-contaminated grains), against the emerging mycotoxin, enniatin B (ENB), and the prevalent mycotoxin, deoxynivalenol (DON). Out of the tested strains, 26 demonstrated notable mycotoxin reduction capabilities, including 2 Bacillus pumilus and 24 Bacillus licheniformis strains. B. licheniformis strains MA572, MA695, MA696, TR174a, TR284, TR363, and TR466a degraded ENB to levels below the detection limit, and six strains reduced DON by 30-35%; B. licheniformis TR251b and TR374 showed the highest DON reduction with 35.7%. The most promising strains for bio-detoxification were B. licheniformis TR284, which achieved a 100% reduction in ENB and a 28.6% reduction in DON and B. licheniformis TR388 with a 97.5% reduction in ENB and a 31.9% reduction in DON. None of the tested LAB strains significantly reduced either mycotoxin. These findings highlight the promising potential of B. licheniformis strains in bio-detoxifying mycotoxin-contaminated cereal products. Further research into the underlying detoxification mechanisms and safety aspects is essential to develop effective bio-detoxification strategies for enhancing food safety.
引用
收藏
页数:13
相关论文
共 50 条
  • [41] Enhancement of Lactic Acid Bacteria by Gamma Radiation to Inhibit Antibiotic Resistance of some Salmonella spp.
    Abdallah, N. A.
    Hussein, H. A.
    Khalil, O. A. A.
    Abdel-Aal, S.
    El-Desokey, R. A.
    ARAB JOURNAL OF NUCLEAR SCIENCES AND APPLICATIONS, 2018, 51 (04): : 100 - 107
  • [42] Lactic acid bacteria as protective cultures in fermented pork meat to prevent Clostridium spp. growth
    Di Gioia, Diana
    Mazzola, Giuseppe
    Nikodinoska, Ivana
    Aloisio, Irene
    Langerholc, Tomaz
    Rossi, Maddalena
    Raimondi, Stefano
    Melero, Beatriz
    Rovira, Jordi
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2016, 235 : 53 - 59
  • [43] Potential of Animal Excreta as a Source of Probiotic Lactic Acid Bacteria for Aflatoxin B1 Detoxification by the Surface Binding Mechanism
    Arun, Chammakalayil Sukumaran
    Mahalingam, Pambayan Ulagan
    Parengal, Haris
    Thomas, Joby
    JOURNAL OF PURE AND APPLIED MICROBIOLOGY, 2023, 17 (04): : 2386 - 2401
  • [44] Antibiofilm effect of probiotic lactic acid bacteria against Bacillus spp obtained from the ocular surface
    Akova, B.
    Kivanc, S. A.
    Kivanc, M.
    EUROPEAN REVIEW FOR MEDICAL AND PHARMACOLOGICAL SCIENCES, 2021, 25 (24) : 7799 - 7805
  • [45] Lactic Acid Bacteria and Bacillus subtilis as Potential Protective Cultures for Biopreservation in the Food Industry
    Garin-Murguialday, Nerea
    Espina, Laura
    Virto, Raquel
    Pagan, Rafael
    APPLIED SCIENCES-BASEL, 2024, 14 (10):
  • [46] Use of Psychrotolerant Lactic Acid Bacteria (Lactobacillus spp. and Leuconostoc spp.) Isolated from Chinese Traditional Paocai for the Quality Improvement of Paocai Products
    Liu, Aiping
    Li, Xiaoyan
    Pu, Biao
    Ao, Xiaolin
    Zhou, Kang
    He, Li
    Chen, Shujuan
    Liu, Shuliang
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2017, 65 (12) : 2580 - 2587
  • [47] Use of psychrotolerant lactic acid bacteria (Lactobacillus spp. and Leuconostoc spp.) isolated from Chinese traditional Paocai for the quality improvement of Paocai products
    Liu, Aiping
    Li, Xiaoyan
    Pu, Biao
    Ao, Xiaolin
    Zhou, Kang
    He, Li
    Chen, Shujuan
    Liu, Shuliang
    Journal of Agricultural and Food Chemistry, 2017, 65 (12): : 2580 - 2587
  • [48] Lactic acid bacteria: A bio-green preservative against mycotoxins for food safety and shelf-life extension
    Bangar, Sneh Punia
    Sharma, Nitya
    Bhardwaj, Aastha
    Phimolsiripol, Yuthana
    QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, 2022, 14 (02) : 13 - 31
  • [49] A kinetic analysis of the aflatoxin detoxification potential of lactic acid bacteria in Terxine (a cereal-based food)
    Pourmohammadi, Kiana
    Sohrabi, Maryam
    Hashemi, Seyed Mohammad Bagher
    Amiri, Mohammad Javad
    FEMS MICROBIOLOGY LETTERS, 2021, 368 (16)
  • [50] Potential Anticarcinogenic Effects of Lactic Acid Bacteria and Probiotics in Detoxification of Process-Induced Food Toxicants
    Khorshidian, Nasim
    Asli, Mojtaba Yousefi
    Hosseini, Hedayat
    Shadnoush, Mahdi
    Mortazavian, Amir Mohammad
    IRANIAN JOURNAL OF CANCER PREVENTION, 2016, 9 (05)