A new Review paper under open access

Savoie J.M., Mata G., Atanasova Pénichon V., Oriol M. (2019). Using mushroom-forming fungi in preventing and reducing mycotoxins in cereal products. Scientia Fungorum 49:e1256 http://scientiafungorum.org.mx/index.php/micologia/article/view/1256 

ABSTRACT
Background: Biological control for cereal diseases caused by mycotoxigenic fungi is part of the alternative methods
to be developed to secure food and feed production, recognizing the negative effects these fungi have on crop
yield and their potential production of mycotoxins.
Objective: Update recent knowledge about the potential of mushroom-forming fungi as biological control agents
of mycotoxigenic fungi species, acting as antagonists on crop debris, as source of active extracts with antifungal
and/or antimycotoxin properties and as detoxifying agents in solid-state fermentation processes of contaminated
cereals.
Methods: A literature review of the published works was carried out, the main topics were analyzed, as well as the
species with the greatest potential of biological control agents of mycotoxingenic fungi.
Results and conclusions: Mushroom forming fungi could be used as antagonists on crop debris or grains, as sources
of active extracts with antifungal and/or antimycotoxin properties, and as detoxifying agents. An integration of
these three potentials gives rise to an environment friendly process for production of both safe grains and edible
mushrooms

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