fungal control – mycolab.ai

Impact of Volatile Organic Compounds on the Growth of Aspergillus flavus and Related Aflatoxin B1 Production: A Review

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Aspergillus flavus is a dangerous fungus that produces aflatoxin B1, a poison that can cause serious diseases and survives even when food is heated. Scientists have discovered that certain smelly chemicals called volatile organic compounds, produced by other organisms or plants, can stop this fungus from growing and making its toxin. This research suggests these natural chemicals could be used to protect our crops and food supply from contamination.

Prevalence of toxigenic fungi and mycotoxins in Arabic coffee (Coffea arabica): Protective role of traditional coffee roasting, brewing and bacterial volatiles

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This study examined toxin-producing fungi and harmful mycotoxins found in coffee sold in Qatar markets. Researchers tested whether traditional coffee roasting and brewing methods reduce these harmful compounds, and also tested a beneficial bacterium that produces antifungal compounds. They found that higher roasting temperatures and brewing significantly reduced the dangerous toxins, and the bacterial volatiles completely stopped fungal growth on coffee beans, offering a natural alternative to chemical fungicides.

Trichoderma brevicompactum 6311: Prevention and Control of Phytophthora capsici and Its Growth-Promoting Effect

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Researchers isolated a beneficial fungus called Trichoderma brevicompactum from pepper plant soil that can fight a serious disease affecting peppers worldwide. This fungus not only kills the disease-causing pathogen but also helps pepper plants grow better. The study shows this fungus works through multiple mechanisms including wrapping around harmful fungi and producing growth-promoting compounds. This offers farmers an environmentally friendly alternative to chemical pesticides for protecting their pepper crops.

Interference with sexual mating of Sporisorium scitamineum by verrucarin A isolated from Paramyrothecium sp

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Scientists discovered that a naturally occurring fungus called Paramyrothecium sp. produces a compound called verrucarin A that prevents sugarcane smut disease. This compound works by stopping the mating process between fungal spores, preventing the disease from developing without harming the sugarcane plant. Greenhouse experiments showed that using this natural compound reduced disease occurrence from 80% to just 37%, offering a safe and eco-friendly alternative to chemical pesticides for protecting sugarcane crops.

Essential Oils as an Antifungal Alternative for the Control of Various Species of Fungi Isolated from Musa paradisiaca: Part I

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Researchers tested six essential oils from common kitchen herbs to see if they could prevent banana spoilage caused by fungi. They found that cinnamon oil was especially effective, stopping fungal growth at relatively low concentrations. This research suggests that natural essential oils could replace harsh chemical fungicides in farming, making bananas safer for consumers and better for the environment.

Terpinen-4-ol triggers autophagy activation and metacaspase-dependent apoptosis against Botrytis cinerea

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Terpinen-4-ol, a natural compound from tea tree oil, effectively kills gray mold fungus that spoils fruits and vegetables after harvest. The compound works by damaging fungal cell membranes, creating harmful reactive molecules inside fungal cells, and triggering the fungal cells’ self-destruction pathways. When tested on tomatoes and strawberries, terpinen-4-ol successfully reduced mold growth and disease spread, suggesting it could be a safe, eco-friendly alternative to chemical fungicides for protecting fresh produce.

Essential Oils as an Antifungal Alternative to Control Several Species of Fungi Isolated from Musa paradisiaca: Part III

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This study tested six common essential oils (from oregano, thyme, cinnamon, clove, rosemary, and basil) to see if they could stop five types of fungi that spoil bananas after harvest. Thyme oil worked best, completely stopping fungal growth at the highest concentration tested. Cinnamon and oregano oils also worked well at moderate concentrations. These natural oils could replace synthetic fungicides and help keep bananas fresher longer during storage and transport.

Characterization of a bacterial strain T226 and its efficacy in controlling post-harvest citrus anthracnose

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Researchers identified a beneficial bacterium called Lysobacter enzymogenes (strain T226) that effectively prevents citrus fruit rot caused by anthracnose fungus. This bacterium was isolated from soil and showed stable antimicrobial properties even after repeated culture transfers. When applied to citrus fruits, it reduced disease incidence by over 61% under natural storage conditions, performing better than the chemical fungicide prochloraz, making it a promising eco-friendly alternative for protecting stored citrus.

Essential Oils as an Antifungal Alternative to Control Several Species of Fungi Isolated from Musa paradisiaca: Part II

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Bananas often develop fungal infections during storage that reduce their quality. Researchers tested whether essential oils from common herbs and spices like cinnamon, clove, and oregano could prevent these fungal infections. The study found that cinnamon, clove, and oregano oils effectively stopped fungal growth at higher concentrations, offering a natural alternative to chemical fungicides that could help keep bananas fresh longer without synthetic chemicals.

Antifungal activity of zinc oxide nanoparticles (ZnO NPs) on Fusarium equiseti phytopathogen isolated from tomato plant in Nepal

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Researchers in Nepal isolated a fungus called Fusarium equiseti that damages tomato plants and created tiny zinc oxide particles from tea leaves to fight it. These nanoparticles successfully stopped the fungus from growing, reducing its growth by up to 85%. This discovery offers farmers an environmentally friendly alternative to chemical fungicides that harm the environment and create resistant fungi.

Research Keyword: fungal control