@article{MalacrinoAbdelfattahBergetal.2022,
  author    = {Malacrin{\`o}, Antonino and Abdelfattah, Ahmed and Berg, Gabriele and Benitez, Maria-Soledad and Bennett, Alison E. and B{\"o}ttner, Laura and Xu, Shuqing and Schena, Leonardo},
  title     = {Exploring microbiomes for plant disease management},
  series = {Biological control : theory and application in pest management},
  volume    = {169},
  journal   = {Biological control : theory and application in pest management},
  publisher = {Academic Press},
  address   = {San Diego, Calif.},
  issn      = {1049-9644},
  doi       = {10.1016/j.biocontrol.2022.104890},
  pages     = {7},
  year      = {2022},
  abstract  = {Microbiome science is revolutionizing many concepts of plant biology, ecology, and evolution. Understanding plant microbiomes is key to developing solutions that protect crop health without impacting the environment. In this perspective article, we highlight the importance of both the structure and functions of plant-associated microbial communities in protecting their host from pathogens. These new findings have a high potential to aid biocontrol programs and to replace traditional chemical products, guiding the transition towards a sustainable production.},
  language  = {en}
}
@article{MinutilloRuanoRosaAbdelfattahetal.2022,
  author    = {Minutillo, Serena A. and Ruano-Rosa, David and Abdelfattah, Ahmed and Schena, Leonardo and Malacrino, Antonino},
  title     = {The fungal microbiome of wheat flour includes potential mycotoxin producers},
  series = {Foods},
  volume    = {11},
  journal   = {Foods},
  number    = {5},
  publisher = {MDPI},
  address   = {Basel},
  issn      = {2304-8158},
  doi       = {10.3390/foods11050676},
  pages     = {9},
  year      = {2022},
  abstract  = {Consumers are increasingly demanding higher quality and safety standards for the products they consume, and one of this is wheat flour, the basis of a wide variety of processed products. This major component in the diet of many communities can be contaminated by microorganisms before the grain harvest, or during the grain storage right before processing. These microorganisms include several fungal species, many of which produce mycotoxins, secondary metabolites that can cause severe acute and chronic disorders. Yet, we still know little about the overall composition of fungal communities associated with wheat flour. In this study, we contribute to fill this gap by characterizing the fungal microbiome of different types of wheat flour using culture-dependent and -independent techniques. Qualitatively, these approaches suggested similar results, highlighting the presence of several fungal taxa able to produce mycotoxins. In-vitro isolation of fungal species suggest a higher frequency of Penicillium, while metabarcoding suggest a higher abundance of Alternaria. This discrepancy might reside on the targeted portion of the community (alive vs. overall) or in the specific features of each technique. Thus, this study shows that commercial wheat flour hosts a wide fungal diversity with several taxa potentially representing concerns for consumers, aspects that need more attention throughout the food production chain.},
  language  = {en}
}