Wheat is one of the world's most important staple foods and offers high nutritional value, especially as a whole grain. Especially with crops such as wheat, food safety faces a major challenge due to mould infestation: an estimated 25 % of all crops worldwide are infested with moulds, including species that form mycotoxins, chemically stable, toxic compounds. compounds. The aim of this project is to understand the mechanism of zearalenone reduction by microorganisms, which is ultimately crucial for subsequent application, e.g. in cereals.