Biotechnological potential of lactic acid bacteria for mycotoxin reduction in fermented milk

Abstract

Mycotoxin contamination, particularly aflatoxin M1 (AFM1), represents a serious food safety concern in milk and fermented dairy products. AFM1 originates from contaminated feed and exhibits high stability during technological processing, which makes its removal challenging. In recent years, lactic acid bacteria (LAB) have been recognized as promising biotechnological agents for reducing mycotoxin levels. Their activity is primarily associated with adsorption to cell wall structures, strain-dependent bioadsorption, possible enzymatic transformation, and indirect inhibition of toxin-producing molds. The effectiveness of these mechanisms is influenced by several factors, including bacterial strain, environmental conditions, and food matrix composition. However, the reversibility of toxin binding remains a major limitation. Overall, LAB-based approaches offer a promising strategy for improving the safety of fermented dairy products, although further research is required to optimize their application under real processing conditions.