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Biocontrol of Aflatoxigenic Maize Molds Using Lactobacillus spp.-Based Formulations

Summary

This study shows that beneficial bacteria called Lactobacillus, found in traditional fermented foods like fura and gapal, can effectively reduce dangerous mold toxins (aflatoxins) in maize. Researchers tested these bacteria on contaminated maize samples and found they could reduce fungal contamination by up to 68% and completely eliminate some toxins. This natural approach offers a safer, cheaper alternative to chemical treatments while preserving food quality and safety.

Background

Aflatoxin contamination in maize is a serious food safety problem causing economic losses and health risks. Current physical and chemical control methods have limitations including environmental problems, pathogen resistance, and food quality deterioration. Biocontrol using lactic acid bacteria presents a promising alternative approach.

Objective

To isolate Lactobacillus spp. from local fermented foods that can inhibit aflatoxigenic mold growth and reduce aflatoxin production in maize. The study aimed to develop Lactobacillus-based formulations for biopreservation of maize against Aspergillus section Flavi.

Results

Lactobacillus strains significantly inhibited fungal radial growth in vitro. F3a strain achieved maximum 68% reduction in fungal flora and showed reduction rates of aflatoxins ranging from 6.63% to 100%, with some samples showing complete suppression of aflatoxin B1, B2, G1, and G2 production.

Conclusion

Lactobacillus-based formulations from local fermented foods demonstrate effective biocontrol of aflatoxigenic molds and detoxification of maize. These findings validate the potential of Lactobacillus biopesticides for post-harvest management and food preservation, with further optimization and field testing recommended.
  • Published in:Food Science & Nutrition,
  • Study Type:Experimental Study,
  • Source: PMID: 41036507, DOI: 10.1002/fsn3.71039
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