Using Beneficial Lactic Acid Bacteria to Remove or Inhibit Ochratoxin A from Foods: Review
DOI:
https://doi.org/10.61856/sywwte63Keywords:
Ochratoxin A, Lactic Acid Bacteria, Mycotoxin Detoxification, Adsorption, Food Safety, ProbioticsAbstract
Ochratoxin A (OTA) is one of the most potent and global mycotoxins, primarily produced by the Aspergillus and Penicillium fungi. Its presence in different cereals, coffee, wine, and dairy products remains a global public health and food security concern. Besides, traditional decontamination techniques (physical and chemical) may be ineffective, highly expensive, and cause significant changes in the nutrition and the sensory attributes of the products. Over the last few years, biological detoxification has proven to be the most dependable, cost-effective, and environmentally safe method. In particular, lactic acid bacteria (LAB) can reduce fungal growth and detoxify OTA through cell-wall adsorption, enzymatic biotransformation, and inhibition of fungal growth. This article reviews OTA contamination, the consequences of mycotoxin poisoning, and established regulatory parameters for detoxification before detailing the mechanisms employed by LAB to detoxify across different food matrices. The detoxification mechanisms are influenced by strain, detoxification parameters, and the environment, all of which are thoroughly explained. The review also outlines the obstacles and safety issues surrounding the LAB detoxification approach in food industrialization, as well as the anticipated developments in this area. Growing evidence supports the ongoing, safe biological actions of LAB against OTA contamination as effective biocontrol agents and sustainable, dependable biocontrol practitioners. This becomes an important improvement in global food safety.
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