Research Topic: Mycotoxin Degradation

Patulin Biodegradation by Rhodosporidiobolus ruineniae and Meyerozyma guilliermondii Isolated From Fruits

Patulin is a dangerous toxin produced by molds that grow on apples and peaches, posing serious health risks to consumers. Researchers isolated two yeast species from fruits that can effectively break down patulin into a less toxic compound called (E)-ascladiol. The yeasts work by using enzymes inside their cells to degrade the toxin, and this biological approach could be used to safely remove patulin from contaminated fruits and fruit products.

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

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.

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Identification of an antifungal lipopeptide from Bacillus amyloliquefaciens HAU3 inhibiting the growth of Fusarium graminearum using preparative chromatography and 2D-NMR

Scientists discovered a beneficial soil bacterium called Bacillus amyloliquefaciens that produces a natural antifungal compound called fengycin, which effectively kills dangerous mold (Fusarium graminearum) that contaminates animal feed. This bacterium can be used as a biological control agent to prevent fungal growth and reduce harmful mycotoxins in livestock feed, offering a safer and more environmentally friendly alternative to chemical fungicides. The study shows the bacterium’s compounds damage fungal cell membranes and generate harmful stress molecules that kill the fungus.

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