Department of Genetics and Applied Microbiology, Faculty of Science and Technology, Institute of Biotechnology, University of Debrecen, Egyetem tér 1, H-4032 Debrecen, Hungary
Enikő Horváth
Department of Molecular Biotechnology and Microbiology, Faculty of Science and Technology, Institute of Biotechnology, University of Debrecen, Egyetem tér 1, H-4032 Debrecen, Hungary
Ferenc Peles
Institute of Food Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi str. 138, H-4032 Debrecen, Hungary
István Pócsi
Department of Molecular Biotechnology and Microbiology, Faculty of Science and Technology, Institute of Biotechnology, University of Debrecen, Egyetem tér 1, H-4032 Debrecen, Hungary
Ida Miklós
Department of Genetics and Applied Microbiology, Faculty of Science and Technology, Institute of Biotechnology, University of Debrecen, Egyetem tér 1, H-4032 Debrecen, Hungary
Fungal mycotoxins are secondary metabolites that can be present in green forage, hay, or silage. Consumption of contaminated plants or agricultural products can cause various animal and human diseases, which is why problems associated with mycotoxins have received particular attention. In addition, public pressure to produce healthy food and feed is also increasing. As the results of several surveys indicate that yeasts can decrease toxic effects by binding or converting secondary metabolites or control growth of harmful fungi, this article provides an overview of the yeast species that can have great potential in detoxification. The most important antagonistic yeast species against toxigenic fungi are described and the mode of their inhibitory mechanisms is also discussed. We provide an insight into toxin binding and biotransformation capacities of yeasts and examples of their use in silo. Issues requiring further study are also mentioned.
