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.
|Title of host publication
|Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation
|Published - 2011
|Woodhead Publishing Series in Food Science, Technology and Nutrition
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