What question did this study set out to answer?

The aim is to summarize advancements in microbial and enzymatic degradation techniques for deoxynivalenol (DON).

January 23, 2026Journal of Agricultural and Food Chemistry0 citations

Advances in Microbial and Enzymatic Degradation of Deoxynivalenol (DON)

Key Points

The aim is to summarize advancements in microbial and enzymatic degradation techniques for deoxynivalenol (DON).
Comprehensive review of current microbial and enzymatic degradation methods.
Focus on specific microorganisms like bacteria and fungi.
Discussion of various degradation pathways and enzymatic processes.
Examination of challenges and future perspectives in detoxification.
Microbial and enzymatic methods effectively reduce DON levels in food and feed.
Specific microorganisms and enzymes demonstrate high efficiency in degrading DON.
Potential for biocontrol agents to mitigate DON contamination is emphasized.

Abstract

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.

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