Food spoilage is a major issue for the food industry, leading to food waste, substantial
economic losses for manufacturers and consumers, and a negative impact on brand names …

Fungi contamination in stored food grains is a global concern and affects the food
economics directly and indirectly. Fungi invasion causes loss of germination, hot spot …

Fusarium head blight (FHB) mainly caused by F. graminearum, always brings serious
damage to wheat production worldwide. In this study, we found that strain LM2303 had …

Ochratoxin A (OTA) is a toxic mycotoxin produced by some mold species from genera
Penicillium and Aspergillus. OTA has been detected in cereals, cereal-derived products …

Patulin (PAT) is a mycotoxin that can contaminate many foods and especially fruits and fruit‐
based products. Therefore, accurate and effective testing is necessary to enable producers …

Mycotoxins are carcinogenic, teratogenic and mutagenic toxic compounds produced by
some filamentous fungi, which are extremely harmful to corn, rice, wheat, peanut, soybean …

Bacillus velezensis manifests robust biocontrol activity against fungal plant pathogens;
however, its antiviral activity has rarely been investigated. Bacillus velezensis strain PEA1 …

The pink ear rot is one of the most damaging maize diseases, caused by the mycotoxigenic
fungal pathogen, Fusarium verticillioides. The application of biological control agents, like …

Aflatoxins are toxic, carcinogenic, mutagenic, teratogenic and immunotoxic by products of
Aspergillus spp. that contaminate a broad range of grains such as maize, groundnut, and …

Filamentous fungi exhibit remarkable adaptability to diverse substrates and can synthesize a
plethora of secondary metabolites. These metabolites, produced in response to …