Microorganisms Able to Degrade Mycotoxins: New Sourdough Starters for the Safety of Cereal Products

Mycotoxins, toxic secondary metabolites produced by fungi in cereals, pose significant health risks to humans and livestock. Current regulations and control systems in the EU, including RASFF notifications, highlight ongoing contamination despite physical and chemical decontamination limits. This review presents recent research on biologically detoxifying mycotoxins using specific microorganisms and enzymes during fermentation processes such as silage, baking, and brewing. It discusses the isolation of bacteria, yeasts, and fungi from animal digestive systems, soils, and contaminated plant material that can metabolize mycotoxins. The paper underscores the potential of designing innovative starter cultures and microbial consortia for effective mycotoxin degradation and points to the need for comprehensive R&D to implement these bioprocesses at an industrial scale.