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Picture: Plant pathologist Lourena A.
Source: Lourena A.
The Food and Agriculture Organization of the United Nations (FAO) estimates that 25% of the world’s food crops are contaminated by different types of mycotoxins, such as aflatoxins, which are highly toxic and carcinogenic substances produced by certain types of Aspergillus
“Some strains of Aspergillus do not produce aflatoxin and are called virulent strains,” explains plant pathologist Lourena Arone Maxwell, who was a member of the research team
Biological control products or biological pesticides using highly competitive toxin-producing strains have been commercialized and used in North America, Africa, Europe and Asia
Maxwell said: "Our research provides detailed evidence that toxin-producing biological control Aspergillus strains can not only prevent aflatoxin contamination, but also degrade aflatoxin that is already present in crops
In addition, aflatoxin degradation is a new mechanism by which toxin-producing strains can reduce aflatoxins in crops, which indicates the possibility of new applications, such as assisting in the management of aflatoxins during storage, and Industries that soak or ferment corn, such as wet and dry processing, and the silage process used to produce livestock silage
Article title
Degradation of Aflatoxins B1 by Atoxigenic Aspergillus flavus Biocontrol Agents
