Lactic acid bacteria: beyond fermentation to bio-protection against fungal spoilage and mycotoxins in food systems

Author: mycolabadmin
6/30/2025
View Source

Summary

Mold and fungal toxins spoil food and threaten human health, costing billions globally. While chemical preservatives work, many consumers want natural alternatives. Lactic acid bacteria (the same organisms used in yogurt production) produce natural antimicrobial compounds that can prevent mold growth and neutralize harmful toxins, offering a safer, more natural way to keep food fresh longer.

Background

Fungal contamination and mycotoxin production represent significant global food safety challenges, causing approximately 5-10% of food production losses and substantial economic damage. Conventional chemical preservatives like potassium sorbate and calcium propionate are increasingly rejected by consumers due to health concerns, driving demand for natural preservation alternatives. Lactic acid bacteria (LAB) have emerged as promising bio-preservatives due to their GRAS/QPS status and ability to produce diverse antimicrobial compounds.

Objective

This narrative review aims to comprehensively evaluate LAB mechanisms for mycotoxin detoxification, explore LAB-fungi interactions in real food systems, and identify promising LAB strains for biopreservation applications in both fermented and non-fermented food products. The review bridges gaps in existing literature by focusing on practical performance in food matrices rather than metabolite diversity alone.

Results

LAB produce multiple antifungal compounds including organic acids, reuterin, hydrogen peroxide, hydroxylated fatty acids, exopolysaccharides, and bacteriocins that inhibit fungal growth through various mechanisms. LAB effectiveness varies significantly across food matrices including bakery products, dairy, fruits, vegetables, and meat. Some LAB strains can bind and neutralize mycotoxins, though stability of bioactive metabolites under processing conditions remains challenging.

Conclusion

LAB-based biopreservation represents a promising ‘clean label’ alternative to synthetic preservatives for controlling fungal spoilage and mycotoxins across diverse food systems. However, successful implementation requires strain-specific evaluation, consideration of food matrix composition, and addressing regulatory constraints. Future applications should focus on optimizing LAB-fungi interactions in real food conditions while maintaining metabolite stability.

Published in:Frontiers in Microbiology,
Study Type:Review,
Source: PMC12256551; PMID: 40661977