ORIGINAL RESEARCH article
Front. Microbiol.
Sec. Food Microbiology
Volume 16 - 2025 | doi: 10.3389/fmicb.2025.1630165
This article is part of the Research TopicContamination of Edible FungiView all articles
A Priestia megaterium MF3 with High-Efficiency Zearalenone Degradation: Functional Genomic Insights and Mechanistic Exploration
Provisionally accepted- 1College of Biology and Food, Shangqiu Normal University, Shangqiu, China
- 2School of Marine and Bioengineering, YanCheng Institute of Technology, YanCheng, China
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Zearalenone (ZEN), a mycotoxin produced by Fusarium species, is widely distributed and poses significant health risks to both animals and humans due to its toxic effects. In this study, a Priestia megaterium MF3, exhibiting high ZEN degradation capacity, was identified through comprehensive morphological, physicochemical, 16S rRNA gene sequencing, and whole-genome sequencing analyses.Strain MF3 reached its peak ZEN degradation rate in BHI medium (pH 7, 30°C), with >90% efficiency maintained across 24-72 h, 1%-5% inoculum, and 10-40 μg/mL ZEN. The ZEN-degrading activity of strain MF3 was attributed to both extracellular and intracellular components, with extracellular enzymes in the fermentation supernatant playing a predominant role. LC-MS analysis identified key ZEN degradation products, including 1-(3,5-dihydroxyphenyl)-6'-hydroxy-1'-undecen-10'-one, ZEN-P, and zearalanone. Whole-genome sequencing further revealed the presence of genes encoding α/β hydrolases and phosphotransferases, which are likely involved in the hydrolysis and phosphorylation of ZEN. Furthermore, strain MF3 demonstrated an impressive ability to remove 81.78% of ZEN from moldy corn within 12 h. This study not only identifies a highly efficient bacterial strain for ZEN biodegradation but also provides valuable insights into its degradation mechanism, offering potential applications for mycotoxin detoxification in the food and feed industries.
Keywords: Zearalenone, Priestia megaterium, •biodegradation, enzyme, whole-genome sequence
Received: 17 May 2025; Accepted: 16 Jun 2025.
Copyright: © 2025 Meng, Xu, Hou, Liu, Deng, Li, Fang, Zhu and Pei. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Kai-Zhong Xu, College of Biology and Food, Shangqiu Normal University, Shangqiu, China
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