Aflatoxin B₁ (AFB₁), the most potent and widespread mycotoxin produced by Aspergillus flavus and Aspergillus parasiticus, poses a significant global threat to food safety and human health, with chronic exposure strongly linked to hepatocellular carcinoma (HCC). While physical and chemical detoxification approaches exist, their limitations have led to an increased interest in biological strategies, particularly probiotic interventions. In this review, we synthesize current in vivo and clinical evidence on the ability of probiotic lactic acid bacteria—including Lactobacillus casei Shirota, Lactobacillus rhamnosus GG, Lactobacillus rhamnosus LC705, Lactococcus lactis, and selected Bifidobacterium species—to reduce AFB₁ absorption and toxicity. We summarize mechanistic insights into cell wall adsorption, gut microbiota modulation, intestinal barrier protection, and antioxidant enhancement. Clinical trials have shown reductions in AFB₁ biomarkers following probiotic supplementation, supporting their translational potential for human health. However, clinical evidence remains limited by small sample sizes, short intervention periods, and variability in endpoints. Collectively, this review consolidates mechanistic, preclinical, and clinical findings to position probiotic lactic acid bacteria as promising biological countermeasures against AFB1-induced hepatocellular carcinoma.

As the Greek-style yogurt market continues to experience prosperous growth, finding the most appropriate destination for yogurt acid whey (YAW) is still a challenge for Greek yogurt manufacturers. This study provides a direct alternative treatment of YAW by leveraging the abilities of Mucor circinelloides and Mucor genevensis to raise the pH of YAW and to produce fungal biomass with a high lipid content. Aerobic cultivations of these species were conducted in YAW, both with and without the addition of lactase, at 30 °C, and 200 rpm agitation. The density, pH, biochemical oxygen demand (BOD), biomass production, lipid content, fatty acid profile, and sugar and lactic acid concentrations were regularly measured throughout the 14-day cultivations. The data showed that M. genevensis was superior at deacidifying YAW to a pH above 6.0—the legal limit for disposing of cultured dairy waste. On the other hand, M. circinelloides generated more fungal biomass, containing up to 30% w/w of lipid with high proportions of oleic acid and γ-linolenic acid. Additionally, the treatments with lactase addition showed a significant decrease in the BOD. In conclusion, our results present a viable treatment to increase the pH of YAW and decrease its BOD, meanwhile generating fungal oils that can be further transformed into biodiesel or processed into functional foods or dietary supplements.

Under specific conditions of oxygen availability and lactose hydrolysis, Brettanomyces claussenii OYL-201 can convert glucose in dairy coproducts into ethanol, leaving the galactose almost untouched. This approach could be applied specifically to whey permeate (WP) to develop foods with low-glycemic loads and other potential health benefits. The aims of this research are to optimize the fermentation of WP by B. claussenii, to maximize the production of ethanol and galactose, and to characterize various products obtained with this approach. For this purpose, five fermentation factors were studied to determine their impacts on ethanol and galactose: temperature (20–40 °C), substrate concentration (5–15%TS), lactase enzyme/substrate ratio (0–40 IU/ g lactose), inoculation level (6–8 log cfu/mL), and time (6–30 days). Linear models, containing quadratic and interaction effects, were built for the optimization of both responses. Optimal levels were predicted for the maximum outputs of ethanol and galactose simultaneously, which utilized the following parameters: 15%TS, 37 IU / g lactose, 28 °C, 7.5 log cfu/mL, and 30 days, which together were predicted to produce 4.0%v/v ethanol and 51 g/L galactose in the final product. These parameters were applied to 18-L fermentations, and the fermentates were processed via distillation and freeze-drying. As a result, four product streams were obtained: a fermented product with 3.4%v/v ethanol and 56 g/L galactose, a 45%v/v ethanol distillate, a galactose-rich drink base (63 g/L), and a galactose-rich powder (55%w/w). These results demonstrate that it is possible to maximize the production of ethanol and galactose from WP and to develop novel, potentially functional bioproducts from this stream.

Previous studies highlighted Brettanomyces claussenii as a versatile yeast that produces ethanol or acetic acid from lactose, or selectively metabolizes glucose while leaving behind galactose, depending on different operational conditions. This flexibility enables the production of galactose-rich bioproducts from liquid dairy residues. The purpose of this study is to: (i) optimize the anaerobic fermentation of milk permeate (MP) by B. claussenii to maximize the yields of galactose and ethanol and minimize leftover glucose, and (ii) combine the optimized process with distillation and drying and characterize its multiple products. Response surface methodology was used for the optimization. Three fermentation parameters were chosen as input factors: temperature (25–35 °C), inoculation level (7.0–8.5 log cfu/mL), and time (4–40 days), with three metabolites as responses: galactose, glucose, and ethanol. The optimal combination of parameters resulted in temperature, 28 °C; inoculation level, 7.6 log cfu/mL; and time, 33 days. Under these conditions, the fermented product was predicted to have 63.6 g/L galactose, 4.0% v/v ethanol, and 0 g/L residual glucose. The optimal parameters were used to run 18 L fermentations followed by distillation and freeze-drying. As a result, four product streams were obtained and characterized for relevant physicochemical and nutritional attributes. Our results show that the partial fermentation of MP by B. claussenii can be the first step to develop lactose-free, low-in-glucose, galactose-rich bioproducts, which improve the value of this residue and broaden its applications in the food supply chain.