Bacillus spp. as a strategy to control fungi and mycotoxins in food

Fungal diseases impair the productivity and quality of agricultural products. Furthermore, some filamentous fungi can produce mycotoxins that pose a health risk. The use of synthetic fungicides to control fungi and mycotoxins is also a concern due to the toxicity of these products. Biological control strategies have emerged as a safe and environmentfriendly option, and Bacillus spp. is an attractive alternative for the development of agronomic products. This review presents the current status of Bacillus spp. use as a sustainable and safe strategy for fungal and mycotoxin control, including information on commercial products, target fungi, data on promising new strains, the mechanism of antifungal action, and perspectives for the development of new Bacillus-based products.