In vitro tests were performed to determine the ability of beer fermentation residue (BFR) containing Saccharomyces cerevisiae to bind aflatoxin B1 (AFB1), zearalenone (ZEA), ochratoxin A (OTA) and deoxynivalenol (DON). BFR was obtained from a microbrewery, dried and ground, resulting in approximately 1.0×1010 S. cerevisiae cellsg-1 BFR. Binding assays consisted of suspending BFR (100mg) in 10mL of buffer solution (pH3.0 or 6.5) spiked with AFB1, ZEA, OTA or DON (2.0μgmL-1 of each mycotoxin), incubation (60min, 25°C) followed by centrifugation. The supernatants were analyzed by high performance liquid chromatography. BFR had higher binding capacity for ZEA (75.1% and 77.5% at pH3.0 and 6.5, respectively), when compared with AFB1, OTA and DON (less than 60% and 40% at pH3.0 and 6.5, respectively). BFR also produced linear isotherms for ZEA at both pH values, hence indicating a potential application of industrial fermentation by-products containing yeast cells in reducing the bioavailability of ZEA in contaminated feedstuffs. However, in vivo studies are required to prove its efficacy in livestock and poultry.