2019 Saracchi IJMS
Critical assessment of Streptomyces spp. able to control toxigenic Fusaria in cereals: a literature and patent review
Colombo E.M., Kunova A., Cortesi P., Saracchi M.*, Pasquali M.
Mycotoxins produced by Fusarium species on cereals represent a major concern for food safety worldwide. To limit Fusarium toxins, different strategies have been applied. Recently, biological control has become an attractive and increasingly explored option. Among various potential biological control agents, Streptomyces are a group of bacteria able to produce a diversity of molecules, many of which can help to limit the toxin synthesis and accumulation in cereals. This paper summarizes all the work that has been done so far in characterizing the ability of this bacterial group in limiting toxin production. Together, 64 scientific papers and 25 patents were critically assessed for their approaches in studying the Streptomyces, Fusarium, and their interactions in vitro and in vivo.
