Mycotoxins are secondary metabolites produced by several fungal species and molds.
Under favorable conditions like high temperature and moisture, they contaminate a large …

Trichoderma spp. are common soil and root inhabitants that have been widely studied due
to their capacity to produce antibiotics, parasitize other fungi and compete with deleterious …

The use of synthetic fungicides represents the most common strategy to control plant
pathogens. Excessive and/or long-term distribution of chemicals is responsible for increased …

Species of the highly diverse fungal genus Aspergillus are well-known agricultural pests,
and, most importantly, producers of various mycotoxins threatening food safety worldwide …

Many foods and beverages in temperate and tropical regions are prone to contamination by
ochratoxin A (OTA), one of the most harmful mycotoxins for human and animal health …

Pathogenic fungi in the genera Alternaria, Aspergillus, Botrytis, Fusarium, Geotrichum,
Gloeosporium, Monilinia, Mucor, Penicillium, and Rhizopus are the most common cause of …

Aspergillus flavus and Aspergillus parasiticus are saprophytic fungi which can infect and
contaminate preharvest and postharvest food/feed with production of aflatoxins (B1, B2, and …

Abstract Aflatoxin B1 (AFB1), the predominant and most carcinogenic naturally polyketide, is
mainly produced by Aspergillus flavus and Aspergillus parasiticus. Cinnamaldehyde has …

Aspergillus flavus and Aspergillus niger are fungi which can contaminate dried figs before
and after harvest and consequently produce aflatoxins (AFs) and ochratoxin A (OTA). Many …

The use of yeast-derived volatile organic compounds (VOCs) represents a promising
strategy for the biological control of various plant pathogens, including mycotoxin-producing …