1. Wprowadzenie. 2. Mikotoksyny – produkcja, zagrożenia zdrowotne. 3. Działania prewencyjne i usuwanie mikotoksyn z surowców. 4. Wykorzystanie mikroorganizmów do usuwania mikotoksyn. 5. Bakterie fermentacji mlekowej. 6. Drożdże Saccharomyces cerevisiae.
7. Podsumowanie

Abstract: Contamination of food and feeds with mycotoxins is a serious economic problem and primarily a phenomenon threatening human and animal health due to of their carcinogenic, nephrotoxic, genotoxic and teratogenic properties. In order to prevent mycotoxin production by fungi, special precautions should by applied, such as good agriculture practice, storing raw products under proper humidity and temperature conditions. Such actions are not always effective. Therefore, several possibilities are available for the decontamination of raw materials, including physical and chemical methods. Few of these have practical application. Biological decontamination to using microorganisms and enzymes has created new opportunities. This review discusses the available literature on the mycotoxins removal by microorganisms. Special attention was paid to Saccharomyces cerevisiae yeast and lactic acid bacteria. It seems that the application of selected strains of lactic acid bacteria and yeast in the production of fermented food and probiotic products may reduce the health risk related to human exposure to fungal toxins.

1. Introduction. 2. Mycotoxins – production, health risks. 3. Prevention and mycotoxin removal from raw materials. 4. Using of microorganisms for mycotoxins removal. 5. Lactic acid bacteria. 6. Saccharomyces cerevisiae. 7. Conclusions