Chapter 6 - Secondary metabolites from lactic acid bacteria as a source of antifungal and antimycotoxigenic agents

Abstract

Food products intended for human consumption are not free from chemical preservatives; added chemicals are intended to prolong the product's shelf life. Indeed, the chemical agents used by the food industries modify the sensory, nutritional, and microbiological quality of the finished products. Despite the objectives achieved by these chemical agents, the risk of the onset of chronic diseases following the side effects of these agents is not at all neglected. Faced with this situation, consumers constantly demand food products containing less or no chemical agents. Lactic acid bacteria (LAB) can replace chemical agents to increase product quality while also extending the shelf life of food items. The current chapter summarizes the different antimicrobial secondary metabolites produced by LAB and their potential modes of action. Factors influencing the synthesis of antibacterial substances are also discussed. The chapter also emphasizes the application of LABs in the detoxification of mycotoxins.