Abstract

This article explores the burgeoning field of biological detoxification in the context of mycotoxin contamination in foods. Focusing on the pivotal role of lactic acid bacteria (LAB), the study investigates the mechanisms through which LAB contribute to the creation of mycotoxin-free foods. LAB, known for their involvement in food fermentation emerge as natural detoxifiers with the capacity to bind, degrade, and transform mycotoxins. Drawing on case studies and current research, this abstract outlines the potential of LAB in mitigating mycotoxin risks, while acknowledging the challenges and future directions in the application of this biological approach.