Fresh fruits and vegetables are susceptible to a large variety of spoilage agents before and
after harvest. Among these, fungi are mostly responsible for the microbiological …

Plant pathogenic and food spoilage microorganisms cause serious losses in crop
production and severe damage during food manufacturing, transportation and storage …

Black spot caused by Alternaria alternata is a common postharvest disease of tomato. In the
current study, Wickerhamomyces anomalus was used to control the disease. The …

Brown rot, aspergillosis and soft rot are the primary diseases of postharvest peach fruit. Our
study aimed to investigate the biocontrol effect of Wickerhamomyces anomalus on the …

Aspergillus parasiticus is prone to producing toxic and carcinogenic aflatoxins (AFs) and
posing risks to food safety. This study aims to explore the effect of yeasts isolated from …

This chapter presents a comprehensive overview of microorganisms associated with food
spoilage as well as some foodborne diseases caused by microbes, particularly in the Global …

In molecular systematics, the delimitation of yeast species is based on the notion that the
barcode differences are smaller within species than between them. The most widely used …

The fermented foods microbiota, whose community structures evolve through a succession
of different microbial groups, play a central role in fermented food production. The texture …

Although several fundamental applications have been reported for yeast cells and their
components as functional vehicles or promising structural ingredients in encapsulation of …

The synergistic effectiveness of the yeast Cryptococcus laurentii cultured with carboxymethyl
chitosan (CMCS) at different concentrations was studied in controlling Penicillium expansum …