Genetic-bio molecular controls of biosynthesis

Fungi that belong to the genera Aspergillus, Fusarium, and Penicillium pose serious phytopathological and mycotoxicological risks at pre-harvest and post-harvest stages, as well as in processed food products because they can produce several Mycotoxins. The use of many of the available physical and chemical methods for the detoxification of agricultural products contaminated with mycotoxins is restricted due to problems concerning safety issues, possible losses in the nutritional quality of treated commodities, coupled with limited efficacy and cost implications 

Additionally, the development of fungicide resistance in many fungal pathogens as well as rising public concern over risks associated with pesticide use has led to a significant interest in the development of alternative nonchemical and environmentally friendly methods of pest and disease control. Biological control using microbial antagonists either alone or as part of an integrated control strategy to reduce pesticide inputs, has emerged as a promising approach for control of mycotoxins in crops, both pre- and post-harvest.

  • Genetic and epigenetics of toxin production.
  • Bio synthesis Pathways involved
  • Biomarkers
  • Cellular level
  • Kinetics and Metabolism of Mycotoxins
  • Mechanisms for Resistance

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