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 …

Fungal infection represents a severe problem that decreases the yield and market value of
fruit crops. The use of fungicides is a conventional method to control infections but it is …

Penicillium expansum is the most common spoilage-associated organism found in fruit,
which causes serious economic loss and public health concerns. The aim of this study was …

LAB with antifungal activity against the phytopathogen Colletotrichum gloeosporioides,
which causes anthracnose in papaya were isolated and identified. Ten LAB strains with …

Fungal contamination of food, which causes large economic losses and public health
problems, is a global concern. Chemical methods are typically used in the food industry to …

Root rot caused by Cylindrocarpon destructans is one of the most devastating diseases of
Panax notoginseng, and Trichoderma species are potential agents for the biocontrol of …

Fusarium oxysporum, the causal agent of rot and wilt diseases, is one of the most
detrimental phytopathogens for the productivity of many economic crops. The present study …

Acute hepatopancreatic necrosis disease (AHPND) is a devastating condition impacting
marine shrimp production worldwide. The objective of this study was to evaluate the effects …

Penicillium spp. is considered a major spoilage fungus of cheeses. The use of lactic acid
bacteria (LAB) with antifungal activity is an interesting possibility of biopreservation. In this …

The antifungal effect of Lactobacillus plantarum C10 on pink rot caused by Trichothecium
roseum and its application in muskmelon fruit were investigated. Cell-free supernatant (CFS) …