酵母是广泛用于食品酿造及工业生物技术的一大类单细胞真核微生物，广泛用于生产乙醇、蛋白和有机酸等。近年研究揭示，酵母还具有生物脱毒的功能，在饲料、食品和环保领域具有重要应用前景。有基于此本文阐述了酵母生物脱毒最新研究进展，首先介绍了饲料和食品中常见真菌毒素的危害及不同脱毒方法，然后综述了不同酵母菌株对各种真菌毒素（黄曲霉毒素、赭曲霉毒素、棒曲霉毒素、玉米赤霉烯酮和脱氧雪腐镰刀菌烯醇）的减毒或消除作用，归纳了酵母β-葡聚糖及糖蛋白参与的生物脱毒机制，同时介绍了酿酒酵母和解脂耶氏酵母对细菌内毒素的脱毒作用及可能机制，最后还介绍了酵母对重金属及其他污染物的脱毒作用及可能机制，并就酵母生物脱毒的研究方向做了展望。

Yeast is a large class of unicellular eukaryotic microorganism and widely used in food brewing and industrial biotechnology for the production of ethanol, protein, and organic acid. Recent studies have revealed that yeast also has the function biological detoxification and the application prospects in the field of environmental protection, food and feed. Based on this, the review summarized the latest research advances on yeast biological detoxification. The harmfulness of common mycotoxins in food and feed and the detoxification methods were introduced first and then the application of different yeast strains in attenuating or eliminating mycotoxins (aflatoxin, ochratoxin A, patulin, zearalenone, and deoxynivalenol) was summarized. The mechanism of biological detoxification mediated by yeast beta-glucan and glycoprotein was introduced, and the detoxification effect of Saccharomyces cerevisiae and Yarrowia lipolytica on bacterial endotoxin and the possible mechanism were also summarized. Finally, the detoxification effect of yeast on heavy metals and other pollutants and the possible mechanism were introduced, and the research of yeast biological detoxification was prospected.

国家自然科学基金资助项目（30471225）