Lactic acid bacteria (LAB) are significant groups of probiotic organisms in fermented food
and are generally considered safe. LAB regulate soil organic matter and the biochemical …

Fungal contamination of food and animal feed, especially by mycotoxigenic fungi, is not only
a global food quality concern for food manufacturers, but it also poses serious health …

Background The occurrence of fungal contamination and the production of mycotoxins are
involved in all parts of the food chain, which negatively affect food quality and shelf life …

Mycotoxins produced from Aspergillus, Penicillium, and Fusarium cause food spoilages
during handling and storage, owing to immense economic losses and serious human health …

Mycotoxins can be found in many foods consumed by humans and animals. These
substances are secondary metabolites of some fungi species and are resistant to …

Post-harvest spoilage and toxicity of food products mainly occur by fungi, including
Aspergillus, Penicillium, and Fusarium resulting in massive economic losses globally …

The world's population is growing, which requires more resources, including food. Some
necessary foods, such as berries, are very perishable fresh products that suffer …

The considerable loss of crop productivity each year due to plant disease or pathogen
invasion during pre-or post-harvest storage conditions is one of the most severe challenges …

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

The fungal pathogen Botrytis cinerea causes grey mold, a severely damaging disease of
strawberry. Lactic acid bacteria (LAB) are known for their biopreservative activity …