Exploring the Potential of Lactic Acid Bacteria as Biotechnological Tools for the Control of Phytopathogenic Fungi in Fruits and Vegetables: A Review of Preliminary Evidence

Fruits and vegetables exist in a dynamic environment and are constantly exposed to biotic threats. Fungi are important phytopathogens that can infect different tissues at any stage of plant development. The development of fungal infections results in decreased productivity, changes in appearance, and reduced overall consumer acceptance. Additionally, some phytopathogenic fungi produce mycotoxins that can harm humans and animals. Chemical methods, such as fungicides and chemical preservatives, have been traditionally used to control fungi in fruits and vegetables with varying degrees of success. However, these methods can pose health, safety, and environmental concerns, resulting in the search for a safer alternative strategy. Lactic acid bacteria (LAB) are promising and effective candidates for post-harvest disease management, showing inhibitory effects against several phytopathogens. The antagonistic effects of LAB against phytopathogens are diverse and multifaceted, including competition for space and nutrients, parasitism, and the production of inhibitory metabolites such as acids and volatile organic compounds. Parameters indicating the post-harvest quality of fruits and vegetables can also be preserved by applying LAB. However, some practical challenges may limit the broad application of LAB in fruits and vegetables, including host specificity, sensory changes, environmental cultivation conditions, production costs, complex regulatory approval, and the need for adequate characterization of antifungal compounds. Additionally, limited field trials and a lack of standardized protocols hinder commercial application, highlighting the need for further research to optimize LAB use in sustainable crop protection. The information presented in this review highlights new perspectives on exploring LAB and their metabolites for controlling phytopathogenic agents in fruits and vegetables.