## 1 Introduction  
Aflatoxins (AFs) are mycotoxins that were first discovered after the \"Turkey X Disease\" epidemic. In 1960, more than 100,000 turkeys in the United Kingdom died suddenly over several months; they first developed severe intestinal inflammation and liver necrosis and then died within days or weeks [1; 2]. Further analysis revealed that many turkeys had been fed moldy peanut powder from Brazil, which is highly toxic to poultry. Moreover, it was revealed that the root cause of the high toxicity of peanut meals was aflat, a metabolite of _Aspergillus flavus_. Aflatoxins mainly contain group B aflat, group G aflat, and group M aflat [3]. According to the International Agency for Research on Cancer (IARC), group B aflat are mainly produced by _Aspergillus flavus_. In contrast, _Aspergillus parasitic_ produces both group B and G aflat [4], and the aflat AFM\({}_{1}\) and AFM\({}_{2}\) are the primary hydroxylated metabolites of AFB\({}_{1}\) and AFB\({}_{2}\), respectively [3; 5]. Typically, fungi _Aspergillus_ spp. grow in organic environments such as soil, food, and animal feed [3; 6]. Therefore, aflatoxin contamination has been hardly avoidable and unpredictable under poor harvesting methods, storage, and processing conditions [2; 7]. IARC evaluated published epidemiologic studies suggesting a strong association between AFB, consumption and cancer occurrence. Meanwhile, AFB\({}_{1}\) is the only mycotoxin that was classified as a class I carcinogen by IARC in 2002 [4; 9]. Moreover, it has been found that AFB\({}_{1}\) is the most carcinogenic aflatoxin, which could cause deformity,gene mutagenesis, immune suppression, and carcinogenesis [10; 11]. Therefore, AFB\({}_{1}\) has gradually attracted wide research attention due to its high toxicity and carcinogenicity, its wide range of distribution, and the urgency in resolving contamination issues. Both physical and chemical methods can alleviate aflatoxin contamination. However, physical methods (high temperatures and radiation) may require very strict processing conditions, and chemical methods (citric acid [12], ozone [13], ammonia gas, or alkali refining [14]) may have irreversible effects on the composition and taste of food. Moreover, because food and feed might lose the value of nutrition and sensory quality during AFB\({}_{1}\) removal processing, biological methods have been explored, which are expected to be more moderate and environmentally friendly. AFB\({}_{1}\) can be removed or degraded by adsorption, bacterial degradation, fungal degradation, and enzyme reaction. _Bifidobacterium_ strain and _Lactobacillus_ strain were reported to have the ability to absorb AFB\({}_{1}\) efficiently by [PERSON] et al. [15] and [PERSON] et al. [16], respectively. Some bacteria, such as _Lactobacillus beluiticus_[17] and _Tetragonococcus halophilus_[18], have been discovered to degrade AFB\({}_{1}\). The _Bacillus subtilis_ ZJ-2019-1 strain could even degrade both AFB\({}_{1}\) and zearalenone [19]. Moreover, fungi such as _Aspergillus niger_[20; 21] and _Candida versatilis_[22] were also reported to be capable of degrading AFB\({}_{1}\). Additionally, the non-aflatoxigenic strain _Aspergillus flavus_ ATCC 9643 was reported to suppress the growth of aflatoxin _Aspergillus flavus_ for aflatoxin biocontrol [23]. Moreover, some enzymes, such as F\({}_{420}\)H\({}_{2}\)-dependent reductase [24], oxidase [25], manganese peroxidase [26], and lacase [27], have been demonstrated to have AFB\({}_{1}\) degrading activity. Generally, most AFB\({}_{1}\)-producing and AFB\({}_{1}\)-degrading microorganisms are isolated from food, feed, plants, soil, crops, or animal waste. _Bacillus amyloidugefaciens_ WF2020, isolated from naturally fermented pickles, could effectively degrade AFB\({}_{1}\), ranging from 1 to 8 ug/mL [28]. Tea-derived (Pu-erh tea) _Aspergillus niger_ RAF106 could also effectively detoxify AFB\({}_{1}\) to compounds with low or no mutagenicity in environments [20]. For strains from plants, _Bacillus_ sp.