IJBPAS, May, 2020, 9(5): 1128-1145

ISSN: 2277–4998

BIOLOGICAL CONTROL OF MOLDS AND MYCOTOXINS CONTAMINATION

IN FOOD AND DAIRY PRODUCTS

WAFIK S. RAGAB1, 2*, NANIS H. GOMAH3, 4 AND MOHAMED A. ABDEIN5*

1
Dept. of Biology, College of Sci., Univ. of Hafr Al Batin, P.O. Box 1803, Saudi Arabia
2
Food Sci. & Technol. Dept., College of Agric., Univ. of Assiut, Egypt
3
College of Sci., Univ. of Hafr Al Batin, P.O. Box 1803, Saudi Arabia
4
Dairy Department, Faculty of Agriculture, Assiut University, Egypt
5
Dept. of Biology, Faculty of Arts and Science, Northern Border University, Rafha, Saudi Arabia
*
Corresponding Author: Mohamed A. Abdein, E Mail address: abdeingene@yahoo.com
Received 18th July 2019; Revised 4th Oct. 2019; Accepted 3rd Jan. 2020; Available online 1st May 2020

https://doi.org/10.31032/IJBPAS/2020/9.5.5082
ABSTRACT
Huge amounts of food and dairy products wasted worldwide because of their contamination
by the harmful fungi that cause spoilage. In order to avoid this huge economic loss, some
technological treatments were applied to preserve foods from fungal contamination; the most
common ways at the industrial level are using of physical and chemical preservation
methods. Recently, there is a growing societal demand supported by public authorities for
less processed and preservative-free foods and the use of natural alternative to keep it from
fungal contamination. This review presented to give an overview on the biological
preservation of food and dairy products against the contaminant fungi and their toxins. Many
strategies for control of mold growth and mycotoxins production demonstrated based on
researches indicate that antagonistic microorganisms or their antimicrobial metabolites have
some potential as bio preservatives to control undesirable fungi. Recent researches discussed
with respect to underlying mechanisms of inhibition by protective bacterial cultures, and
special reference made to lactic acid bacteria (LAB) and their ‘food-grade’ safety. Many
other types of bacteria showed different effects in inhibition of fungal growth. In addition,
yeasts possess many properties that make them useful in controlling fungal growth, eliminate
or reduce the mycotoxin levels by degradation or detoxification them in food and dairy

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products. Non-mycotoxigenic fungi belonging to various genera and species developed to

create bio control formulations by outcompeting the toxigenic strains. However, the best way
for avoiding mycotoxin contamination in food and dairy products is to prevent mold growth
since there are limitations of degradation or detoxifications.
Keywords: Biological, control, fungi, food, dairy, mycotoxin.
INTRODUCTION
Food products are a rich nutrient source respect to the demand for foods.
attracts both fungal and bacterial Knowledge concerning the mechanisms
colonization. Food products could be might generate novel insight that results in
contaminating with a wide range of increased food and not to an increase in the
microorganism during harvesting, land (Dijkstrhuis et al., 2013).
processing and handling operations. The The preservation strategies of food applied
exact statistic of the total economic loss by in the industry involve chemical and
food spoilage is unknown. It is estimated physical techniques. The strategies methods
that one-fourth of the global food supply is are decreasing fungal infection and
wasted because of post-harvest microbial contamination elimination. Some chemical
spoilage (Gram, et al., 2002). The preservatives could use for the control of
susceptibility does depend on factors such mycotoxins. The sorbate salts level during
as, a nature of food, chemical composition, cheese manufacture under the Federal
physical and biological properties, Standard of Identity is 0.2% to 0.3%. This
management during harvesting of fruits, level can inhibit the mold growth that
storage conditions and technological contaminates the cheese (Liewen and
processes applied during manufacture. Marth, 1985). High sodium chloride
These factors usually lead to the selection affects the required level of water for toxin
or dominance of fungal on food product and growth. Sodium and ion transport
(Abualreish and Abdein (2014), Abigail interferes in the organism (Thanaboripat
& Randy, 2018). et al., 1992). To avoid the addition of
Fungi colonization could be accompanying different chemical preservatives. The
by the production of toxic secondary presence of competing microorganisms
metabolites called mycotoxins, which is deals to restricts mycotoxin and fungal
result in grave medical problem. Spoilage (Bullerman et al., 1984). Bio-preservation
of foods by fungi is a major threat. Which technologies are favored to nutrition,
makes it a very relevant research area with safety, and food organoleptic properties due

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to some consumer demands (Bourdichon reported that one sample of fresh fruits was
et al., 2011). found to be contaminated with aflatoxins
This review is to report the advances on the B1 and G1. Meanwhile, seven samples of
use of antifungal microorganisms as raisins were contaminating with ochratoxin
biological control agents against the spoiler A and aflatoxins B1, B2 and G1.
fungi and their mycotoxins in food and A large number of studieswas carry out to
dairy products. ass's fungal contamination in different
1- Fungal contamination in fruits categories of raw and processed foodstuffs,
and vegetables Frisvad, et al., (2007).
Fruits and vegetables as well as all For controlling the contamination foods
agricultural crops prone to fungal during with mycotoxins.It is very necessary to
harvesting, marketing, transporting, and understand the conditions and for agreed to
storage under domestic conditions. A the growth of molds and mycotoxins.
survey study conducted by Khashaba, et Mycotoxins are dependent on a factors such
al. (2018) concerning contamination of fungal strain, water activity, substrate,
various types of fruits and their products by temperature, aeration and gas composition
fungi and mycotoxins revealed that fresh (Bullerman et al., 1984; Varga et al.,
grape and dried grape fruits (raisins) were 2005). Different fungi such as Aspergillus,
highly contaminated by fungi and their Fusarium, Penicillium, Alternaria, and
toxins because of its rich chemical Claviceps and produce various types of
composition. Three hundred and forty-five mycotoxins (Victor Kagot et al., 2019).
fungal isolates belonging to 12 fungal More than 300 different mycotoxins were
genera obtained from 40 samples of fresh identifying, with approximately 30 toxins
fruits and 30 samples of dried fruits. adverse health on vertebrates upon
Aspergillus was the most predominant ingestion (Alassane-Kpembi, et al., 2017
genus followed by Penicillium, Alternaria and Alshannaq, et al., 2017).
and Fusarium, respectively. They also
Table 1: The fungal species isolated from some raw and processed foodstuffs (Frisvadet al., 2007)
Crop Production Fungal
Peas and Beans Cowpeas,Black Beans Asp. parasiticus, Alternaria
alternata,Penicilliumcitrinum,Aspergillus flavus, Asp.
Ochraceus, Fusarium proliferatum
Cereal Wheat, oat, barley, rye P. polonicum, P. aurantiogriseum,
Asp. versicolor, P. discolor, P. verrucosum, P.
cyclopium,
P. nalgiovense, P. commune, P. solitum, P.
melanoconidium, P. freii
Rye bread Eurotiumrubrum, Eur.repens, P. roqueforti, P.
paneum, F. verticillioides, Asp. flavus,P. citrinum, F.

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semitectum, Eur. Rubrum, Eur. Repens, P. carneum,

Alt. alternate
Maize P. citrinum,Asp. ochraceus, Asp. flavus, Asp. niger,
F. verticillioides, F. graminearum, F. proliferatum
Wheat bread Alt. tenuissima, Asp. flavus, Asp. parasiticus, , F.
culmorum, F. graminearum, F. avenaceum,
Rice P. citrinum, Asp. niger,Asp. flavus,
Cheeses Hard cheese Asp.Tamarii, Asp. niger, Asp. Candidus
Coffee Coffee-monsoon Asp. westerdijkiae, P. citrinum, Asp. steynii, Asp.
Carbonarius
Coffee-traditional Asp. flavus, P. digitatum, P. italicum,
Asp. carbonarius, Asp. niger, Asp. Ochraceus,Alt.
turkisafria, Alt. tenuissima, Alt. tangelonis
Fruits Dried fruits Asp. Tubingensis, Asp. carbonarius, P. expansum,
Asp. Niger
Grapes P.olsonii,Eurotium spp., P. nalgiovense,P.
nordicum,P. chrysogenum,
Citrus Talaromyces spp., Byssochlamysnivea, Neosartorya
spp., B. spectabilisEupenicillium spp.
Fruit juice F. lateritium, P. solitum, Alt. tenuissima sp.-grp., P.
expansum, P. crustosum, Alt. arborescens sp.-grp.
Pomaceousand stone P. crustosum,F. avenaceum, Asp. flavus, Asp.
tamarii, P. discolor, F. acuminatum, F. semitectum,
Alt. arborescens sp.-grp., Asp. Niger
Meat Sausages Alt. alternate, , Asp. versicolor, Asp. Niger, P.
expansum Peanuts Asp. flavus, P. citrinum
Nuts Almonds, hazelnuts, Asp. parasiticus,F.verticilloides,Alt. alternata, Asp.
pistachio, walnuts flavus, Asp. niger, F. semitectum
Oil crops Olives Petromycesalliaceus
Alt. alternate,P. glabrum, P. brevicompactum
P. allii,
Sunflower F. sambucinum, P. tularense,Asp. parasiticus, F.
coeruleum,Alt. alternata, Alt. solani,Asp. flavus, Asp.
Tamarii
Vegetables Onion and garlic P. sclerotigenum
Ginger Asp. flavus, P. olsonii,Alt. tenuissimasp.grp., F.
Pepper-black verticillioides, Alt. alternata, Alt. subtropica, P.
Pepper-bell expansum, Stemphyliumeturmiunum, Stemphylium
Yams solani
Tomatoes Botryosphaeriarhodina, Asp. Niger
Potatoes

Fungi and mycotoxins in Dairy products mycotoxin is found in dairy products: (1)
Many types of cheese are excellent indirect contamination (aflatoxin M1), (2)
materials for the proliferation and growth direct contamination (intentional or
of mold. The common fungi are isolated accidental growth). The mycotoxin is can
from cheese belong to the Cladosporium, be stabled in the cheeses. It is citrinin,
Aspergillus, Mucor, Geotrichum, genera roquefortine C, sterigmatocystin, penitrem
Penicillium, and Trichoderma (Taniwakiet A, and aflatoxins (Sengun, et al. 2008).
al., 2001). In the cheese's production Cheese is susceptible to fungal (Van,
should be select carefully fungal cultures 1983). Dairy product with undesirable
that have low toxigenic whereas the mold molds, like Penicillium and Aspergillus is a
cheeses should not be consumed. A disturbing problem because their growth is

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caused alteration with health hazard changes effects on the products.

mycotoxin (Filtenborg et al., 1999). Development of mold in the cheese means
Aflatoxins are both acute and chronically the sign of spoilage (Bullerman, 1981).
toxic to the animal, humans, liver damage, Mold species have toxigenic used to
and tumors (Stoloff, 1977). They are products that have organoleptic (mold ripen
frequently produce of A. parasiticus, cheeses). This cheese is ripening by
Aspergillus flavus, and described species A. Penicillium, which grow by molds or in
nomius (Klich and Pitt, 1988). The genera cheeses and it produce using starter mold
growth on cheese leads to get some culture (Beresford, 2001).
Table 2: Mycotoxins isolated from cheeses (Sengun,et al., 2008)
Cheese Mold Type of mycotoxins produced
Blue P. roqueforti PR toxin, isofumigaclavine A,Roquefortine
Blue moldy Tulum cheese P. roqueforti PR toxin,Roquefortine, Patulinpenicillic acid
Blue-molded P. roqueforti Mycophenolic acid
Blue-veined A. fumigates Kojic acid
P. roqueforti undefined toxic metabolites, Penicillic acid
A. versicolor Sterigmatocystin
Camembert P. camemberti Cyclopiazonic acid
Kashar Penicillium spp. Citrinin, penicillic acid, cyclopiazonic acid, patulin
Cheddar P. roqueforti Patulin, Penicillic acid
Taleggio Penicillium spp. Patulin, Citrinin
Penicillium spp. Cyclopiazonic acid
Manchego Aspergillus spp. Aflatoxin M1
P. roqueforti Mycophenolic acid Prato and Parmesan,Roquefortine

Restriction of fungal growth and flavusgrew with B. amyloliquefaciens.

mycotoxins production by some Pereira et al. (2007) reported that B.
Antagonistic microorganism amyloliquefaciens was shown to effectively
A microorganisms were test for antifungal reduce Fusarium. verticillioides
against food spoilers. The microorganisms propagation and fumonis in production in
were tested as bio protective tools in food. maize kernels at harvest when applied as
1- Bactria seed coating. Bacon et al. (2001) reported
Nesciet al. (2005) found that several strains that B. subtilis proved to be promise for
of Bacillus subtilis and Pseudomonas reducing mycotoxin contamination by F.
solanacearum were able to inhibit verticillioides. Three bacterial strains
aflatoxin. Palumbo et al. (2006) showed a namely Bacillus amyloliquefaciens BICS
number of Pseudomonas, Bacillus, 08b, B. subtilis AUMC 63and
Ralstonia and Burkholderia could Pseudomonas fluorescence BICS 0149b
completely inhibit A. flavus. Bluma and were tested by Marwa Abdel-Karim
Etcheverry (2008) reported a significantly (2014) to inhibit mycotoxins by 11
reduction in Aflatoxin B1 when A. toxigenic fungi’s. Results showed that

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Pseudomonas fluorescence BICS 0149b et al., (2002) showed that strains of L.

completely inhibited growth of nine fungi rhamnosus have the ability to remove 55.0
and completely inhibited toxin production % of Zearalenone and its derivative α-
by the 11 tested fungi. Bacillus subtilis zearalenol with a rapid reaction instantly
AUMC 63 reduced fungal growth of the 11 after mix it with bacteria. Nanis and Zohri
fungal isolates by 40-100%, and reduced (2014) examined Lactobacilli (L. paracasie
their toxins formation by 20- 100%. subsp. Paracasie and L. rhamnosus) for
Bacillus amyloliquefaciens BICS 08b their ability to stop mycotoxins by F.
completely inhibited toxins formation by proliferation, F. culmorum, and F.
all the studied fungi although their growth graminearum,. Which are the producers of
was not highly affected. Hikal, (2018) Fumonisin B1, Zearalenone, and
studied the antibacterial activity of piperine mycotoxins Deoxynivalenol, respectively.
and black pepper oil. L. paracasie subsp. paracasieare stopped
Lactic acid bacteria (LAB) the Deoxynivalenol, Zearalenone, and
In few decades, there was a growing Fumonisin B1 by 56.8%, 73.0%, and
interest in bio-preservation, like the use of 76.5%, respectively. L. rhamnosus showed
metabolites and microorganisms to inhibit the highest inhibitory against fungal and
spoilage and increasing the foods. LAB is mycotoxins.
of special interest as bio-preservative Nanis et al., (2009) studied the
microorganisms. Their preserving effect is antifungal of L. plantarum ATCC 4008,
related to the formation of lactic and acetic Lactobacillus plantarum 299V, L.
acids; competition for nutrients; and plantarum 12006, L. rhamnosus VT1, and
bacitracin (Lindgren and Dobrogosz, L. paracasei subsp. Paracasei LMG 13552
2001 and Stiels, 1999). Chelkowski against cheese (A. parasiticus NRRL2999,
(1989) explained that lactic acid bacteria A. flavus, A. versicolor, P. communi, and
have the ability as natural food-grade bio- Penicillium roqueforti). The Aflatoxin
control agents of mycotoxin and mold. B1created by Aspergillus flavus in the
Florianowicz (2001) reported the ability of presence of these Lacobacilli reduced
Lactococcus cremoris to control between 85% to 98.3% compared with the
mycotoxinogenic mold growth. Haskard et control treatment.
al. (2001) showed that viable cell of L. Nanis(2012) examined the ability of
caseiand L. lactis remove 21.8% and 59% three different strains of lactobacillus
of Aflatoxin B1, respectively. El-Nezami plantarum to inhibit production and growth

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and of mycotoxins by Fusarium. The target B1(95%). L. plantarum 12006 reduced the
molds were F. graminearum, the main Deoxynevalenol, Fumonisin B1 and
producer of F. proliferatum, Zearalenone by about 84.8%, 70% and 92
Deoxynivalenol, the main producer of %, respectively compared with the control
Fumonisin B1 and F. culmorum, which treatment. Hikal, (2015) studied the
produce Zearalenone. The tested bacterial importance of eggplant peels anthocyanins
strains showed varying degrees of growth on edible oils as natural antioxidants.
inhibition as well as mycotoxins The over mentioned studies
production. L. plantarum ATCC 4008 and indicated that many Lactic acid bacteria
299V strains were totally suppressed the have potential as food - grade bio-control
production of Deoxynevalenol and reduced agents of mycotoxins and molds
the amount of zearalenone and Fumonisin contamination of foods.
Table 3: Antifungal metabolites of lactic acid bacteria, their sources, and spectral inhibitory activity, (Pedro Oliveira
et al., 2014)
LAB Source Antifungal Mold and Yeast
Lactobacillus amylovorus (2) Gluten-free DL-r- Endomycesfibuliger,Penicilliumpaneum,
sourdough Hydroxyphenyllactic Fusarium culmorum, Cerinosterus sp.,
acid, PLA,3- Cladosporium sp., Aspergillus sp., Rhizopus
Hydroxydecanoic acid, oryzae
2-Hydroxyisocaproic
acid,2-
Hydroxydodecanoic
acid, 3-
phenylpropanoic acid,
p-
coumaric,2methylcinna
mic acid, lactic acid, 3-
phenyllactic acid, 3-(4-
hydroxyphenyl)lactic
acid, acetic acid,
salicyclic acid, D-
glucuronic acid
Lactobacillus coryniformis (17) Sourdough, Grass PLA, proteinaceous (3 Cladosporium sp., Debaromyces
silage, Flowers kDa), cyclo(L-Phe- sp.,Cerinosterus sp., Fusarium sp.,
trans-4- OH-L- Rhodotorula sp., Mucorhiemalis,
Pro),cyclo(L-Phe-L- Talaromycesflavus, Kluyveromyces sp.,
Pro) Aspergillus sp.,Penicilliumpaneum
Lactobacillus brevis (8) Sourdough,Brewin Proteinaceous Rhizopus oryzae,Trichophyton tonsurans,
g barley compounds, Organic Aspergillus flavus, Eurotiumrepens, Fusarium
acids culmorum, Penicillium sp.
Lactobacillus acidophilus (4) Silage,Chicken Organic acids Penicillium sp., Fusarium sp., Alternaria
intestine alternate.Aspergillus sp.
Lactobacillus casei (12) Cheese,Dairy ND Aspergillus niger,Penicillium sp., Fusarium
products graminearum, Trichophyton tonsurans
Lactobacillus paracollinoides (2) Fresh vegetables ND Aspergillus sp., Fusarium sp.

Lactobacillus fermentum (2) Dairy Proteinaceous (10 kDa) Candida sp., Fusarium graminearum
products,Fermente Fusarium sp., Saccharomyces cerevisiae,
d food Penicillium sp., Aspergillus niger
Lactobacillus pentosus (2) Fermented ND Penicillium sp., Monilia sp., Phichia sp.,
food,Sourdough Aspergillus sp., Eurotium sp., Talaromyces sp.,
Epicoccum sp., Cladosporium sp.,
Saccharomyces sp.,
Rhizopusstolonifer,Rhizoctonia solani, Candida

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albicans, Botrytis cinerea, Sclerotinia minor,

Endomycesfibuliger, Rhodotorula sp.,
Debaryomyceshansenii,
Kluyveromycesmarxians, Fusarium
sp.,Sclerotium oryzae
Lactobacillus paracasei (2) Kefir,Cheese Proteinaceous (43 kDa) Sclerotium oryzae, F. graminearum, Sclerotinia
minor, Rhizopusstolonifer, Rhizoctonia solani,
Botrytis cinerea
Lactobacillus plantarum (30) Sourdough, malted Organic acids, Aspergillus niger, Trichophyton tonsurans,
barley, grass cyclo(LPhe-L-Pro), Fusarium graminearum,Penicillium sp.
silage, sorghum, PLA, 4-
wheat, sausages, hydroxyphenyllactic
Wheat semolina acid,cyclo(L-Phe-trans-
Flowers,fresh 4-OH-LPro), 3-
vegetables,dairy phenyllactic acid,
products,kimchi ethanol, proteinaceous,
(Korean pickles) , ethyl acetate, 3-
hydroxy fatty acids,
cyclo(L-Leu-L-Pro),
cyclo(Leu-Leu)
Lactobacillus salivarius (2) Chicken intestine ND Penicillium sp.,Endomycesfibuliger,Eurotium
sp., Aspergillus sp., Monilia sp.
Lactobacillus reuteri (3) Porcine and Acetic acid, organic F. sporotrichioides, A. fumigatus
murine acids,PLA
gut,Sourdough,
Lactobacillus sakei (2) Flour and ND P. commune, A. nidulans, F. sporotrichioides
leaves,Dandelion
Leuconostoccitreum (2) Wheat ND Rhizoctonia solani, Penicillium sp.,
semolina,Sourdoug Rhodotorula sp., Fusarium sp.,
h Rhizopusstolonifer, Sclerotinia minor,
Sclerotium oryzae, Botrytis cinerea, Aspergillus
sp.
Lactococcus lactis (4) Wheat semolina, ND Monilia sp.,Penicilliumroqueforti,Aspergillus
Sourdough, niger, Endomycesfibuliger, Eurotium sp.
Weissellacibaria (16) Brewing barley, Organic Endomycesfibuliger, Aspergillus nidulans,
sorghum, acids,Proteinaceous, Rhodotorula sp.,Penicillium sp.
fermented wax
gourd,fruit and
vegetables, wheat
semolina,
Pediococcuspentosaceus (19) Sorghum, malted Possibly cyclic Fusarium culmorum, Endomycesfibuliger,
cereals, fermented acids,Proteinaceous Penicillium sp., Rhodotorula sp., Aspergillus
food,fresh sp.
vegetables
Weissellaparamesenteroides (8) Fermented wax Organic acids Rhizoctonia solani, Sclerotinia minor, Botrytis
gourd cinerea
Weissellaconfusa (2) Wheat semolina Organic Sclerotium oryzae, Fusarium graminearum,
Sorghum acids,Proteinaceous Rhizopusstolonifera,Penicillium sp.

ND: Not detected

2- Yeasts such as generate by bacterial antagonist
Yeast is considering one of the potent bio- (Droby and Chalutz, 1994). It has ß-
control agents due to non- toxic and glucan in their cell well as immune-
biology properties. It (specially, S. stimulator and in activator for mycotoxins.
cerevisiae) has properties make it useful for Yeasts have a nutritional requirement and
control purposes. It generally recognized as eligible to colonize dry surfaces in a long
safe (GRAS). It does not produce allergenic time (El-Tarabily and Sivasithamparam,
or mycotoxins or antibiotic metabolites 2006). It can make on inexpensive

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substrates in fermenters in large quantities Aspergillus fumigates and Penicillium sp.)

(Druvefors, 2004). which were previously isolated from the
Stinson et al. (1978) showed degradation surface of commercial Egyptian Ras
of patulin during fermentation of apple Cheese . Each yeast strain was separately
juice by S. cerevisiae. Polonelli and applied as life cells and as heat-killed cells
Morace, (1986) and Magliani et al., on the surface of laboratory manufactured
(1997) showed that Saccharomyces Ras Cheese discs before covering with wax
cerevisiae strains were killer toxin effective to investigate their inhibitory effect on
against other yeasts, bacteria and growth of cheese contaminant fungi during
filamentous fungi. Roostita et al., (2011) storage for six months under ripening
reported that yeasts have potential conditions. The obtained results indicated
antimicrobial inhibit the molds. Masoud et that all the examined yeast strains showed
al., (2005) showed that P. kluyveri and inhibition against all molds. Adherence of
Pichia anomala inhibited the ochratoxin by life yeast cells on the surface of Ras Cheese
A. ochraceus. Armando et al., (2013) discs were more effective in reducing or
explain thatS. cerevisiae RC016and RC008 preventing growth of the contaminant
were stopped F. graminearum and A. molds than killed yeast cells. Most of the
carbonarius. studied yeasts were not able to produce
Four yeast species namely, Candida krusei hydrolytic enzymes and the sensory
AUMC 8161, Pichia guilliermondii AUMC evaluation test of the treated cheese
2663, Pichia anomala AUMC 2674, and samples showed good acceptability after
Saccharomyces cerevisiae AUMC 3875 six months of storage.
were examined by Marwa Abdel-Karim, Several modes of the bio-control activity of
(2014) against production and growth of yeast were suggested such as competition
mycotoxins of 11 toxigenic fungal. for space and nutrients and production of
Nanis et al.(2017) Examined the antifungal cell wall-degrading enzyme (Pimenta et
activity of seven selected yeast strains al., 2009). Mechanisms were reported to
namely Saccharomyces cerevisiae, play a significant role of bio-control
Candida sake, Candida tropicalis, Candida include production of cell wall-degrading
utilis, Pichia anomala, Pichia enzym such as β-1, 3-glucanase and
membranifaciens and Pichia guillermondii chitinase, antifungal diffusible, and volatile
against five species of fungi (Aspergillus metabolites (Castoria, et al. 2001, Höfte et
niger, Aspergillus ustus, Aspergillus flavus, al., 2004).

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The extracellular proteases and Non-mycotoxigenic fungi belonging to

antimicrobial found in yeasts, enabling various genera and species have to create
them to be exploited as novel agents in the bio control formulations by outcompeting
bio-control of food (Fleet, 2003). Yeasts the toxigenic. Amaike and Keller (2011)
ability in producing sulphur dioxide gives demonstrated thatlarge-scale studies led to
interesting inhibitory of microorganisms the make of biocontrol agents in the
(Fleet, 2006).The antimicrobial is one of application based on the non-aflatoxigenic
the methods to maintain microbiological ability to reduce aflatoxin of agricultural
safety and prolong the life of food (Blngöl crops. Non-aflatoxigenic and aflatoxigenic
and Bostan, 2007). The yeasts in such strains are chosen by vegetative
studies included the genera Saccharomyces, incompatibility. Which it limits sexual
Zygosaccharomyces (Suzziet al., 1995), reproduction and exchange of genetic
Pichia (Masih and Paul 2002), material through the parasexual cycle,
Debaryomyces (Santos et al., 2004), ensuring the stability of the bio-control
Candida (Gamagae et al., 2004) and formulations (Ehrlich, 2014). However,
Rhodotorula (Sansone et al., 2005) and Cotty, (1990) explain that the aflatoxin not
Alternaria solani (Alhaithloul et al., 2019). reduce when aflatoxigenic was inoculated
Stanley et al. (1993) and Newman (1994) before their non-aflatoxigenic counterpart.
reported that S. cerevisiae has the ability to Marcia Salas, et al. (2017) stated that not
produce enzymes such as proteases and all filamentous fungi are involved in food
phosphatases that interacts with aflatoxins and post-harvest diseases of the agricultural
and stimulate the immune response. crops. Some of them are contribute to the
Basmacioglu et al., (2005) reported that favor formation and developing of the
the glucomannan and ß-glucan of yeast cell visual characteristics of fermented food
wall showed considerably high binding likesurface –ripened cheese, ham and
ability (80 -97%) with aflatoxins, T-2 sausage (Banjara et al., 2015; Lozano, et
toxins, ochratoxins and zearalenone. al., 2015 and Alia, et al., 2016). In this
Baptista et al., (2008) stated removal of respect, both Penicillium nalgiovence and
mycotoxins by adhesion to cell rather than P. chrysogenum were tested against some
covalent binding and metabolism. While mycotoxins- producing strains of
the dead cells do not lose the binding Aspergillus and Penicillium. P. nalgiovence
ability. limits the growth and ochratoxin
2- Fungi production of P. verrucosum (Bernaldez,

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Wafik S. Ragab et al Review Article

et al., 2013). Meanwhile, P. chrysogenum aspects and biological relevance of

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