Research Keyword: mycotoxin detoxification

Pleurotus spp.—an effective way in degradation mycotoxins? A comprehensive review

mycolabadmin

This review examines how oyster mushrooms (Pleurotus species) can break down mycotoxins—harmful compounds produced by molds in food and animal feed. These mushrooms produce special enzymes that can degrade toxins like aflatoxins and zearalenone, potentially reaching 30-100% degradation depending on conditions. This offers a safer, more environmentally friendly alternative to chemical detoxification methods currently used in the food industry.

Read More »

Negative Effects of Occurrence of Mycotoxins in Animal Feed and Biological Methods of Their Detoxification: A Review

mycolabadmin

Molds that grow on grains and feed produce toxic substances called mycotoxins that can seriously harm farm animals, causing liver and kidney damage, reproductive problems, and reduced productivity. While proper storage and farming practices help prevent contamination, some mycotoxins still get through. Recent research shows that beneficial bacteria like those in yogurt and certain yeasts can effectively remove these toxins from animal feed, making it safer for livestock while protecting the environment from harmful chemicals.

Read More »

The palmitoyl-CoA ligase Fum16 is part of a Fusarium verticillioides fumonisin subcluster involved in self-protection

mycolabadmin

Fusarium verticillioides is a fungus that produces fumonisin B1, a poisonous compound that can contaminate corn and harm human and animal health. Remarkably, the fungus has evolved special protective mechanisms to survive its own poison. This study discovered that five genes in the fungus work together to shield it from fumonisin’s toxic effects by either breaking down the toxin or boosting the production of protective molecules called ceramides in cell membranes.

Read More »

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

mycolabadmin

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.

Read More »
Scroll to Top