Yeast may prevent aflatoxins

Aflatoxins are toxins produced by some species of the Aspergillus moulds. The toxins are associated with nuts and crops and are a major food safety issue in these industries.

A Plant Physiologist with the Agricultural Research Service, Sylvia Hua, has taken out a patent on the use of a yeast, Pichia anomala, to protect tree nuts and corn from these moulds.
By spraying the yeast onto the trees and crop, it competes with the mould for nutrients and space, In a study in a California pistachio orchard, it was found that it reduced the amount of these toxins by 97%, when compared to untreated trees.

According to Hua, the yeast can also be sprayed onto harvested or stored nuts and crops as well.

There is also evidence now be gathered during ongoing trials with this yeast, that it may also be effective against other moulds and microbes. The microbe that causes gray mould on table grapes may be one of these.

This is an environmentally friendly way of controlling some significant issues in these industries and with more trials, we may see it in use on all relevant crops in the future.