Yeast can now be used for natural control of deadly aflatoxins produced by Aspergillus flavus.
The yeast can control growth of A flavus by competing for nutrients that might otherwise be used by the toxin producing mold. Field testing in pistachios prevented aflatoxin incidence up to 97 percent. The natural control would be more effective if accompanied by good agricultural practices.
The yeast are applied to crops before harvest. It can also be applied on stored grains. It controls growth of Aspergillus flavus and other crop damaging microorganisms.
The eco-friendly technology is patented to Agricultural Research Service (ARS) plant physiologist Sui-Sheng (Sylvia) Hua. Not yet available for use here in Philippines.