Fermented Foods and Innovative Mycotoxin Detection and Detoxification

Fermented foods have played a vital role in human diets for centuries, valued not only for their unique flavors and extended shelf life but also for their health-promoting properties. The fermentation process, driven by beneficial microorganisms such as lactic acid bacteria, yeasts, and molds, enhances nutritional quality by increasing the bioavailability of nutrients, producing bioactive compounds (e.g., peptides, polyphenols, and flavonoids), and reducing antinutritional factors. Recent research has expanded our understanding of the functionality of fermented foods, with growing evidence supporting their role in gut microbiota modulation, regulating immune function, and improving metabolic health. Current research hotspots include the exploration of novel starter cultures, precision fermentation technologies, and the application of omics approaches to elucidate microbial interactions and metabolic pathways during fermentation.Mycotoxins, such as aflatoxins, ochratoxins, fumonisins, and deoxynivalenol, are toxic secondary metabolites produced by fungi that frequently contaminate agricultural commodities, posing significant threats to food safety and public health. Mycotoxin exposure can cause both acute and long-term health consequences in humans, including cancer, liver disease, and immunosuppression. These toxins are notably resistant to conventional food processing methods, necessitating specialized detoxification approaches. Current strategies encompass physical (e.g., sorting, irradiation, adsorption), chemical (e.g., ozone treatment, alkaline hydrolysis), and biological methods (e.g., microbial transformation, enzymatic degradation). Each approach presents unique advantages: physical methods are often operationally simple, chemical methods can achieve rapid detoxification, while biological methods offer substrate specificity and mild processing conditions. Ongoing research focuses on optimizing these techniques, developing hybrid detoxification systems, and exploring novel applications such as nanotechnology-assisted detoxification and precision fermentation technologies for mycotoxin reduction.We aim to gather high-quality research articles, reviews, and short communications on fermented foods and mycotoxin detoxification, with a focus on innovative strategies that bridge traditional approaches with modern biotechnology. By showcasing cutting-edge advancements in fermentation science and mycotoxin detoxification, we hope to contribute to the development of safer, healthier, more nutritious, and sustainable food systems worldwide. Researchers are encouraged to submit original studies, methodological innovations, comprehensive reviews, and concise short communications that address the challenges and opportunities in fermented foods, mycotoxin detoxification, and related areas. Topic editors: Haiwei Lou, Dongsheng Yao, Dingkang Wang Source: https://www.frontiersin.org/research-topics/72106/fermented-foods-and-innovative-mycotoxin-detection-and-detoxification