Role of the lactobacilli in food bio-decontamination: Friends with benefits.

Food contamination such as toxins and heavy metals has been increasing in the last few decades as a result of industrialization in general and as part of food production in particular. Application of microorganisms in toxins and heavy metals bio-removal has been documented and applied as a favorable decontamination approach due to being environmentally friendly, reasonably simple, and economically feasible. Lactobacilli have been proposed and applied as a beneficial biologic sorbent for toxins and heavy metals in processes of reducing their hazardous bio-availability. The purpose of this review is to summarize the known role of Lactobacillus bacterial species in food bio-decontamination processes. After a quick glimpse of the worthy properties of lactobacilli, their cell wall structure is mentioned. Then the potential role of Lactobacillus strains for mycotoxins (aflatoxins, patulin, ochratoxin A, fumonisins, zearalenone, cyanotoxins, and trichothecenes) and heavy metals (lead, arsenic copper, mercury, cadmium, zinc, aluminum, chromium, and iron) bio-removal were described. In addition, the role of various factors in removal yield and the decontamination mechanism were explained. Finally, the lactobacilli-contaminant stability, in vivo studies, and being a friend or foe of Lactobacillus bacteria are discussed.

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