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Mycotoxins are fungal secondary metabolites that pose health risks to exposed individuals, requiring necessary measures to reduce them. Using liquid chromatography-tandem mass spectrometry (LC-MS/MS), mycotoxins were quantified in whole grain sorghum and <i>ting</i> subsequently derived from two sorghum varieties (high and low tannin). The whole grain (WG) <i>ting</i> samples were obtained by fermenting sorghum with <i>Lactobacillus fermentum</i> strains (FUA 3165 and FUA 3321). Naturally (spontaneously) fermented WG-<i>ting</i> under the same conditions were equally analysed. Among the mycotoxins investigated, fumonisin B₁ (FB₁), B₂ (FB₂), B₃ (FB₃), T-2 toxin (T-2), zearalenone (ZEA), alpha-zearalenol (&#945;-ZOL) and beta-zearalenol (&#946;-ZOL) were detected in sorghum. Results obtained showed that mycotoxin concentrations significantly (<i>p</i> &#8804; 0.05) reduced after fermentation. In particular, <i>L. fermentum</i> FUA 3321 showed the capability to significantly (<i>p</i> &#8804; 0.05) reduce all the mycotoxins by 98% for FB₁, 84% for T-2 and up to 82% for &#945;-ZOL, compared to raw low tannin sorghum. Fermenting with the <i>L. fermentum</i> strains showed potential to effectively reduce mycotoxin contamination in whole grain <i>ting</i>. Thus, we recommended <i>L. fermentum</i> FUA 3321 in particular to be used as a potential starter culture in sorghum fermentation.