Bacillus spp. as a strategy to control fungi and mycotoxins in food

被引：17

作者：

Veras, Flavio Fonseca ^{[1
]}

Silveira, Rafaela Diogo ^{[1
]}

Welke, Juliane Elisa ^{[1
]}

机构：

[1] Fed Univ Rio Grande Sul UFRGS, Inst Food Sci & Technol, Bento Goncalves Ave 9500, Porto Alegre, RS, Brazil

来源：

CURRENT OPINION IN FOOD SCIENCE | 2023年 / 52卷

关键词：

SUBTILIS; BIOCONTROL;

D O I：

10.1016/j.cofs.2023.101068

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Fungal diseases impair the productivity and quality of agricultural products. Furthermore, some filamentous fungi can produce mycotoxins that pose a health risk. The use of synthetic fungicides to control fungi and mycotoxins is also a concern due to the toxicity of these products. Biological control strategies have emerged as a safe and environmentfriendly option, and Bacillus spp. is an attractive alternative for the development of agronomic products. This review presents the current status of Bacillus spp. use as a sustainable and safe strategy for fungal and mycotoxin control, including information on commercial products, target fungi, data on promising new strains, the mechanism of antifungal action, and perspectives for the development of new Bacillus-based products.

引用

页数：14

共 72 条

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