Control of mycotoxin contamination in foods using lactic acid bacteria

Silvia Gratz, H.S. El-Nezami

Research output: Chapter in Book/Report/Conference proceedingChapter

4 Citations (Scopus)

Abstract

Mycotoxins pose an unavoidable problem in agricultural crop production and methods to control contamination are constantly sought. In this chapter we focus on the use of lactic acid bacteria (LAB) as a potential means to minimize mycotoxin contamination and toxicity. Experimental evidence is reviewed on the antifungal and antimycotoxigenic properties of LAB and on their potential to destroy or deactivate mycotoxins. Furthermore, the potential of LAB to reduce mycotoxin absorption and toxic effects in animals and humans is discussed.
Original languageEnglish
Title of host publicationProtective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation
EditorsC. Lacroix
PublisherWoodhead Publishing
ISBN (Print)9781845696696, 1845696697
Publication statusPublished - 2011

Publication series

NameWoodhead Publishing Series in Food Science, Technology and Nutrition
PublisherWoodhead Publishing
Volume201
ISSN (Print)2042-0849
ISSN (Electronic)2042-8057

Bibliographical note

© 2011 Woodhead Publishing Limited All rights reserved.

Cite this