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

Alternaria toxins naturally occur on food and feed contaminated with Alternaria species and
have been recovered from different human biological fluids. Alternariol, alternariol …

Gray mold emergence is detrimental to the production, transportation, and storage of
tomatoes. The application of antagonistic microorganisms to control fruit diseases is a …

Plant diseases caused by phytopathogens result in huge economic losses in agriculture. In
addition, the use of chemical products to control such diseases causes many problems to …

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 …

Food losses, defined as a reduction in the quantity and quality of food during production and
storage, impact food safety and security. Losses caused by plant pathogens are among the …

Mould development in foodstuffs is linked to both spoilage and the production of mycotoxins,
provoking food quality and food safety concerns, respectively. The high-throughput …

Fungal infection and mycotoxins contamination in food and feed products cause significant
economic losses to the food and agricultural industry. Although the efficacy of synthetic …

Simple Summary Microbial volatile organic compounds (VOCs) play a crucial role in
promoting plant growth and causing systemic resistance to a variety of diseases caused by …

Yeasts are the most used microorganisms for biotechnological purposes. Although they
have been mainly recognized for their application in the beverage and bioethanol industries …