Introduction: Mycotoxins are harmful compounds produced by certain fungi, especially Aspergillus, Fusarium, and Penicillium species. These toxins often contaminate staple food products like grains, nuts, and dairy, posing serious threats to human health, including liver damage, cancer risk, and immune suppression. From a microbiological perspective, the presence of mycotoxins not only endangers food safety but can also disrupt beneficial microbial populations within food systems. With growing awareness about chemical residues in the food chain, attention has turned toward biological strategies for safer toxin removal.
Methods: This review compiles recent studies (2018–2024) that explore microbiological solutions for mycotoxin detoxification. Searches were conducted in PubMed, Scopus, and ScienceDirect, using keywords such as “mycotoxin biodegradation,” “probiotic detoxification,” and “microbial food safety.” Selected studies focused on the use of probiotic bacteria, microbial enzymes, and traditional fermentation methods to reduce toxin levels in food. Only papers reporting safe and effective mycotoxin reduction were included.
Results: Several strains of lactic acid bacteria, particularly Lactobacillus rhamnosus and L. plantarum, have shown strong potential in binding or degrading aflatoxins and ochratoxins. In some cases, up to 80% of aflatoxin B1 was removed under lab conditions. Fermented foods such as kefir and sourdough also demonstrated natural mycotoxin breakdown, likely due to their diverse microbial populations. Enzymatic degradation using oxidoreductases has emerged as another effective, low-risk approach. However, factors such as food composition, pH, and temperature significantly influence the results.
Conclusion: Biological approaches to mycotoxin reduction — especially those using probiotics and microbial enzymes — offer promising alternatives to conventional chemical methods. They are eco-friendly, cost-effective, and potentially safer for long-term use. Nevertheless, further research is needed to validate these methods at industrial scales and ensure the safety of any resulting by-products. Incorporating such strategies into food production could make a major difference in public health, particularly in regions where contamination is common.