Table 5.
Adsorption of mycotoxins by bacteria and fungi in different food matrices.
| Mycotoxin | Microorganism (Genus) | Strains | Matrices | Effects | Time | Reference |
|---|---|---|---|---|---|---|
| FB | Bacteria (Enterococcus) | E. faecium 21605 | Apple juice | 64% Adsorption | 24 h | [183] |
| PAT | Yeast (Saccharomyces) | S. cerevisiae strain YS3 (laboratory prepared) | Apple juice | 70% Adsorption | 24 h | [182] |
| PAT | Yeast (Saccharomyces) | S. cerevisiae strain YS3 (commercial) | Apple juice | 76% Adsorption | 24 h | [37] |
| PAT | Yeast (Saccharomyces) | S. cerevisiae YS1–YS10 | Apple juice | 50% to 7% Adsorption | 24 h | [184,185] |
| PAT | Yeast (Saccharomyces) | S. cerevisiae YS3 | Apple juice | 100% Adsorption | 36 h | [186] |
| PAT | Yeast (Saccharomyces) | S. cerevisiae | Apple juice | 90% to 96% Adsorption | 143 h | [186] |
| OTA | Yeast (Saccharomyces) | S. cerevisiae Malaga LOCK 0173 | Grape/blackcurrant juice | 85% Adsorption | 10 days | [187] |
| OTA | Yeast (Saccharomyces) | S. cerevisiae Syrena LOCK 0201 | Grape/black currant juice | 83% Adsorption | 10 days | [187] |
| OTA | Yeast (Saccharomyces) | S. cerevisiae bakery BS strain | Grape/blackcurrant juice | 64% Adsorption | 10 days | [187] |
| OTA | Yeast (Saccharomyces) | S. cerevisiae | White wine | 76% Adsorption | 90 days | [188] |
| OTA | Yeast (Saccharomyces) | S. cerevisiae | Red wine | 86% Adsorption | 90 days | [188] |
| OTA | Yeast (Saccharomyces) | S. cerevisiae | Rose wine | 90% Adsorption | 90 days | [188] |