Table 2.

The use of microorganisms (bacteria, yeast and fungi) for the control of common mycotoxins (Adapted from Taheur et al. [43]).

Mycotoxins	Microorganisms
Aflatoxins	Lactobacillus plantarum LOCK 0945, L. brevis LOCK 0944, L. paracasei LOCK 0920, L. kefiri, Bacillus pumilus, Bacillus subtilis ANSB060, Kazachstania servazzii, Acetobacter syzygii, Rhodococcus erythropolis, Pseudomonas putida, Mycobacterium fluoranthenivorans sp. nov. DSM 44556T, Streptomyces lividans TK 24, Saccharomyces cerevisiae, Pichia anomala, Fusarium aurantiacum strain NRRL-B-184, Pseudomonas putida, Mycobacterium fluoranthenivorans sp. nov. DSM 44556T, Streptomyces lividans TK 24, Flavobacterium aurantiacum
Ochratoxin A	L. acidophilus VM 20, L. bulgaricus, L. helveticus, L. rhamnosus GG, B. lichniformis, B. subtilis, Bifidobacterium animalis VM 12, Brevibacterium, Cupriavidus basilensis ŐR16, Pediococcus parvulus, B. amyloliquefaciens ASAG1, S. cerevisiae O11, S. bayanus, Yarrowia lipolytica
Zearalenone	B. licheniformis CK1, B. pumilus ES-21, B. subtilis, L. mucosae lm4208, L. rhamnosus, P. otitidis TH-N1, Rhodococcus, Lysinibacillus sp., Geobacillus and Tepidimicrobium
Trichothecenes (DON, T-2/HT-2)	Nocardioides and Devosia, Lactobacillus sakei KTU05-6, Pediococcus acidilactici KTU05-7, Pediococcus pentosaceus KTU05-8, KTU05-09 and KTU05-10, Eggerthella sp. DII-9