Potential for the Bio-Detoxification of the Mycotoxins Enniatin B and Deoxynivalenol by Lactic Acid Bacteria and <i>Bacillus</i> spp.
Sandra Mischler | Amandine André | Irene Chetschik | Susanne Miescher Schwenninger
Mycotoxins, toxic compounds produced by fungi, pose significant risks to food safety and human health. This study investigates the bio-detoxification potential of 238 strains of lactic acid bacteria (LAB) and <i>Bacillus</i> spp., previously isolated from cereals (including mycotoxin-contaminated grains), against the emerging mycotoxin, enniatin B (ENB), and the prevalent mycotoxin, deoxynivalenol (DON). Out of the tested strains, 26 demonstrated notable mycotoxin reduction capabilities, including 2 <i>Bacillus pumilus</i> and 24 <i>Bacillus licheniformis</i> strains. <i>B. licheniformis</i> strains MA572, MA695, MA696, TR174a, TR284, TR363, and TR466a degraded ENB to levels below the detection limit, and six strains reduced DON by 30–35%; <i>B. licheniformis</i> TR251b and TR374 showed the highest DON reduction with 35.7%. The most promising strains for bio-detoxification were <i>B. licheniformis</i> TR284, which achieved a 100% reduction in ENB and a 28.6% reduction in DON and <i>B. licheniformis</i> TR388 with a 97.5% reduction in ENB and a 31.9% reduction in DON. None of the tested LAB strains significantly reduced either mycotoxin. These findings highlight the promising potential of <i>B. licheniformis</i> strains in bio-detoxifying mycotoxin-contaminated cereal products. Further research into the underlying detoxification mechanisms and safety aspects is essential to develop effective bio-detoxification strategies for enhancing food safety.
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