A large number of grains are contaminated with aflatoxin B₁ (AFB₁) every year, which causes great harm to the health of humans and livestock. The biodegradation of AFB₁, which has the advantages of strong substrate specificity and mild reaction conditions, has attracted considerable attention. Microorganisms safe for consumption should be used to degrade AFB₁ in grains in order to avoid introducing new contaminants. Therefore, edible fungi that can secrete laccase are a good choice to degrade AFB₁. Based on the NCBI (National Center for Biotechnology Information) and the Uniprot (Unified Protein Database) databases, edible fungi with laccase gene or amino acid sequences are selected, and the reported edible fungi capable of secreting laccase are summarized in this article. Then, the methods used to screen for edible fungi that can secrete laccase are reviewed. In addition, the structure and physicochemical properties of laccase from edible fungi are outlined, and recent progress in understanding the role of laccase in the growth of edible fungi and applying laccase from edible fungi for the degradation of AFB₁. It is expected that this review can provide theoretical support for the safe, efficient, and green degradation of AFB₁ by laccase from edible fungi.

The antibacterial activity and mechanism of rhamnolipids (RLs) against Bacillus cereus spores were analyzed from the aspects of appearance, morphology, and cell membrane state. The results showed that minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of RLs were 80.0 and 160.0 mg/L, respectively. Both concentrations of RLs caused severe shrinkage and depression on the surface of spores, and disrupted the integrity and permeability of the spore cell membrane, leading to the leakage of intracellular electrolytes, DNA and proteins. In addition, RLs inhibited and inactivated B. cereus spores by various mechanisms such as decreasing heat resistance, generating oxidative stress, reducing surface adhesion, and binding to and interfering with DNA molecules. The results of this study will contribute to the development and application of RLs in the field of food safety.