Cunninghamella bertholletiae’s Toxins from Decomposing Cassava: Mitigation Strategy for Toxin Reduction Using Nepenthes mirabilis ‘Monkey Cup’ Digestive Fluids

A fermentation technique was utilised to assess a fungus, i.e. Cunninghamella bertholletiae/polymorpha, isolated from rotting cassava, ability to produce mycotoxins and resultant oxidation by-products of the mycotoxins using liquid chromatography–mass spectrometry (LC/MS). Thus, the mycotoxins/secondary metabolites, fumonisin B1 (FB1) and deoxynivalenol (DON) were produced while, heptadecanone, octadecanamide, octadecenal and 3-keto-deoxynivalenol (DON) were successfully identified as biodegradation by-products in the fermentation broth treated with hydrolysing ‘monkey cup’ juice from Nepenthes mirabilis. Exposure to the mycotoxins and the biodegradation by-products through consumption of contaminated produce including contact due to the cumulative presence in arable agricultural soil can be harmful to humans and animals. Therefore, this work reports on a strategy for the mitigation and reduction of mycotoxins in agricultural soil using natural plant pitcher juices from N. mirabilis’ ‘monkey cup’.