Biological Control of Aflatoxins and Fumonisins in Maize Using Epiphytic Bacteria and Yeasts

Contamination of maize by aflatoxins produced mainly by Aspergillus flavus and fumonisins produced by Fusarium spp., including F. verticillioides, represents a major food and feed safety hazard that compromises grain quality, consumer and animal health. In this study, the biocontrol potential of different strains of epiphytic bacteria and yeasts was evaluated against aflatoxin and fumonisin production through both in vitro maize assays and a three-year maize field trial, under artificially inoculated or naturally infected conditions. Results demonstrated that all treatments with potential biological control agents (BCAs) reduced mycotoxin levels to varying degrees. Pantoea agglomerans strain B-379N consistently exhibited the highest efficacy, with applications under natural infection conditions reducing both aflatoxin and fumonisin levels. Other bacterial and yeast strains also showed notable inhibition rates; however, their performance was less consistent across trials, which may be attributed to variability in climatic conditions and differences in field adaptation. Overall, the findings of this study support the use of naturally occurring epiphytic bacteria and yeasts as an effective and sustainable pre-harvest strategy for mitigating multiple mycotoxins in maize.