The Wheat Microbiome in Relation to Mycotoxin Occurrence in Stored Grain: An Overview

Revealing the seed microbiome: Navigating sequencing tools, microbial assembly, and functions to amplify plant fitness

Microbial communities within seeds play a vital role in transmitting themselves to the next generation of plants. These microorganisms significantly impact seed vigor and early seedling growth, for successful crop establishment. Previous studies reported on seed-associated microbial communities and their influence on processes like dormancy release, germination, and disease protection. Modern sequencing and conventional methods reveal microbial community structures and environmental impacts, these information helps in microbial selection and manipulation. These studies form the foundation for using seed microbiomes to enhance crop resilience and productivity. While existing research has primarily focused on characterizing microbiota in dried mature seeds, a significant gap exists in understanding how these microbial communities assemble during seed development. The review also discusses applying seed-associated microorganisms to improve crops in the context of climate change. However, limited knowledge is available about the microbial assembly pattern on seeds, and their impact on plant growth. The review provides insight into microbial composition, functions, and significance for plant health, particularly regarding growth promotion and pest control.

Update on the state of research to manage Fusarium head blight

Fusarium head blight (FHB) is one of the most devastating diseases of cereal crops, causing severe reduction in yield and quality of grain worldwide. In the United States, the major causal agent of FHB is the mycotoxigenic fungus, Fusarium graminearum. The contamination of grain with mycotoxins, including deoxynivalenol and zearalenone, is a particularly serious concern due to its impact on the health of humans and livestock. For the past few decades, multidisciplinary studies have been conducted on management strategies designed to reduce the losses caused by FHB. However, effective management is still challenging due to the emergence of fungicide-tolerant strains of F. graminearum and the lack of highly resistant wheat and barley cultivars. This review presents multidisciplinary approaches that incorporate advances in genomics, genetic-engineering, new fungicide chemistries, applied biocontrol, and consideration of the disease cycle for management of FHB.

Essential oils and their nanoformulations as green preservatives to boost food safety against mycotoxin contamination of food commodities: a review

Postharvest food spoilage due to fungal and mycotoxin contamination is a major challenge in tropical countries, leading to severe adverse effects on human health. Because of the negative effects of synthetic preservatives on both human health and the environment, it has been recommended that chemicals that have a botanical origin, with an eco-friendly nature and a favorable safety profile, should be used as green preservatives. Recently, the food industry and consumers have been shifting drastically towards green consumerism because of their increased concerns about health and the environment. Among different plant-based products, essential oils (EOs) and their bioactive components are strongly preferred as antimicrobial food preservatives. Despite having potent antimicrobial efficacy and preservation potential against fungal and mycotoxin contamination, essential oils and their bioactive components have limited practical applicability caused by their high volatility and their instability, implying the development of techniques to overcome the challenges associated with EO application. Essential oils and their bioactive components are promising alternatives to synthetic preservatives. To overcome challenges associated with EOs, nanotechnology has emerged as a novel technology in the food industries. Nanoencapsulation may boost the preservative potential of different essential oils by improving their solubility, stability, and targeted sustainable release. Nanoencapsulation of EOs is therefore currently being practiced to improve the stability and bioactivity of natural products. The present review has dealt extensively with the application of EOs and their nanoformulated products encapsulated in suitable polymeric matrices, so as to recommend them as novel green preservatives against foodborne molds and mycotoxin-induced deterioration of stored food commodities. © 2021 Society of Chemical Industry.