Lactiplantibacillus plantarum: A comprehensive review of its antifungal and anti-mycotoxic effects

The occurrence of fungal contamination and the production of mycotoxins are involved in all parts of the food chain, which negatively affect food quality and shelf life, cause substantial revenue losses, and impose serious health threats to humans. Therefore, efficient, safe, and environmentally friendly methods for controlling fungal and mycotoxins contamination urgently need to be developed. As one of the most widespread, abundant, and versatile species of lactic acid bacteria, Lactiplantibacillus plantarum plays a crucial role in inhibiting fungal growth and removing mycotoxins. This review aims to accentuate the remarkable antifungal and anti-mycotoxic capacities of L. plantarum and show its promising potential in preservation and detoxification. Functional metabolites, antifungal and detoxification mechanisms are introduced, and the protective role of L. plantarum in ameliorating the toxic effects of mycotoxins in vivo is presented. In addition, many cases of the practical application in actual situations are enumerated. Organic acids, proteinaceous substances, and VOCs are the primary active metabolites of L. plantarum that retard fungal growth, and competition exclusion may be another antifungal mechanism of L. plantarum. When the growth of fungi is restrained by L. plantarum, mycotoxin production may be affected simultaneously. L. plantarum strains can also eliminate mycotoxins that already exist through binding or biodegradation mechanisms. In addition, the toxic effects caused by mycotoxins can be relieved by the administration of L. plantarum in vivo. Many practical cases can confirm the application potential of L. plantarum in the preservation and detoxification on foods.