O USO DE MICRORGANISMOS NA MITIGAÇÃO DE MICOTOXINAS

Abstract

Mycotoxins are secondary metabolites produced by filamentous fungi such as Aspergillus, Fusarium, and Penicillium that contaminate grains, cereals, and other plant-based foods, posing serious risks to human and animal health as well as significant economic losses. Given the limitations of conventional physical and chemical methods for mycotoxin control, the use of microorganisms has emerged as a promising and sustainable biotechnological alternative. In this context, the general objective of this study was to analyze the use of microorganisms in combating mycotoxins, emphasizing their mechanisms of action, effectiveness, and potential application within the food and feed production chain. The methodology consisted of a descriptive and analytical literature review based on the selection of scientific articles, books, and technical documents published in recognized databases such as Scopus, PubMed, and SciELO. Studies addressing the use of bacteria, yeasts, and fungi with the capacity for adsorption, biotransformation, or degradation of mycotoxins were included, with priority given to recent publications. Data analysis was conducted qualitatively in order to identify patterns, recurring findings, and gaps in the scientific knowledge on the subject. The main results indicate that several microorganisms exhibit high efficiency in mycotoxin control. Lactic acid bacteria, such as Lactobacillus and Bifidobacterium, demonstrate the ability to adsorb mycotoxins on their cell walls, thereby reducing their bioavailability. Yeasts, particularly Saccharomyces cerevisiae, stand out for their physical binding to toxins and their practical application as feed additives. In addition, certain microorganisms possess specific enzymes capable of degrading mycotoxins into less toxic compounds, as observed in bacterial and fungal species with biotransformation activity. The analyzed studies report significant reductions in toxicity, improved food safety, and lower environmental impact when compared to traditional methods. It is concluded that the use of microorganisms in combating mycotoxins represents an effective, safe, and environmentally sustainable strategy with great potential for industrial application. Despite these advances, further studies are required to standardize microbial strains, evaluate their stability in different food matrices, and validate their effectiveness on an industrial scale. Therefore, microbial biotechnology represents a strategic field for the development of innovative solutions in mycotoxin control and the promotion of food safety. Keyword: Mycotoxins. Biocontrol. Microorganisms.