Advances in Microbial and Enzymatic Degradation of Deoxynivalenol (DON)

Deoxynivalenol (DON) is one of the most prevalent mycotoxins in cereals, posing significant risks to humans and animals worldwide. While conventional strategies, including physical and chemical approaches, can mitigate DON contamination, microbial degradation through enzymatic reactions has become one of the most promising approaches due to its efficiency, specificity, and environmental friendliness. Currently, advancements in microbial and enzymatic degradation have been made in eliminating DON in the food and feed industries. Therefore, this review comprehensively summarizes the status of DON contamination and recent trends in detoxification methods, with particular focus on degradation pathways, microorganisms, including bacteria, fungi, and microbial consortia, as well as enzymes. Additionally, the challenges and future perspectives in microbial and enzymatic degradation of DON are also discussed. These insights suggest the potential of applying biocontrol agents to mitigate DON contamination in the food and feed industries.