芽孢杆菌作为控制食物中真菌和真菌毒素的策略

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science Pub Date : 2023-08-01 DOI:10.1016/j.cofs.2023.101068

Flávio Fonseca Veras, Rafaela Diogo Silveira, Juliane Elisa Welke

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引用次数: 1

摘要

真菌病影响农产品的生产力和质量。此外，一些丝状真菌可以产生对健康构成威胁的真菌毒素。由于这些产品的毒性，使用合成杀菌剂来控制真菌和真菌毒素也是一个值得关注的问题。生物防治已成为一种安全、环保的选择，芽孢杆菌是一种有吸引力的农艺产品开发替代方案。本文综述了芽孢杆菌作为一种可持续和安全的真菌和真菌毒素控制策略的现状，包括商业产品的信息、目标真菌、有希望的新菌株的数据、抗真菌作用的机制以及芽孢杆菌新产品的开发前景。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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

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 environment-friendly 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.

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来源期刊

Current Opinion in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

18.40

自引率

4.00%

发文量

157

审稿时长

92 days

期刊介绍： Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts. Key Features: Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science. Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications. Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.