Fumonisins and Aflatoxins in the Maize Agri-Food Chain in Latin America: Biocontrol Approaches Using Fungal Enzymes

Abstract

The prevalence of fumonisins and aflatoxins in the maize agri-food chain in Latin America, and particularly their impact on bioethanol production, is reviewed in this chapter. Maize (Zea mays L.) is a globally important crop, serving as a primary energy source for both humans and livestock. These mycotoxins, mainly produced by Fusarium and Aspergillus species, pose significant health risks to humans and animals. In addition to its use as food and feed, maize is increasingly employed in bioethanol production, which is an essential renewable energy source. Several studies have shown that mycotoxins are resistant to the bioethanol production process and can even become more concentrated in the coproducts intended for animal feed. Therefore, monitoring contamination levels throughout the bioethanol production process is critical to assess the associated mycotoxin risk in co-products. Various strategies have been explored for mycotoxin mitigation, with enzymatic biodegradation emerging as a particularly promising approach. Among the enzymes investigated, laccases stand out as one of the most effective candidates. This chapter highlights both the issue of mycotoxin contamination in Latin America and the challenge of implementing efficient mitigation strategies in industrial processes, to enhance the sustainability of maizebased systems and contribute to food and feed safety.