Lactic acid bacteria and Bacillus spp. as fungal biological control agents

Fungal pathogens are one of the most important agents affecting crop production and food safety, and agrochemical application is one of the main approaches to reduce phytopathogenic fungi contamination in agricultural products. However, excessive and inadequate use can cause environmental damage, human and animal hazard, and increased phytopathogen resistance to fungicides. Biological control using lactic acid bacteria (LAB) and Bacillus spp. is an environmentally friendly strategy for phytopathogenic fungi management. Several molecules produced by these bacteria indeed affect fungal growth and viability in different plant crops. In this article, the activity spectra are reviewed along with the antifungal effect and antifungal compounds produced by LAB (e.g. organic acids, peptides, cyclic dipeptides, fatty acids, and volatile compounds) and Bacillus spp. (e.g. peptides, enzymes, and volatile compounds).

Automated summary

Fungal pathogens have a significant impact on crop production and food safety. While agrochemical application is commonly used to reduce fungal contamination, it can also have negative environmental and health effects. A more environmentally friendly approach is the use of lactic acid bacteria (LAB) and Bacillus spp. for biological control, as these bacteria produce molecules that can affect fungal growth and viability in different plants.