Lipopeptides as the Antifungal and Antibacterial Agents: Applications in Food Safety and Therapeutics

Table 1

Lipopeptides role in food safety for inhibiting the growth of phytopathogens.

Plant disease	Phytopathogen	Lipopeptide producing microorganism	Lipopeptide inhibiting the phytopathogen	Reference(s)
Damping-off bean	Pythium ultimum	Bacillus subtilis M4	Iturin/Fengycin	[24]
Gray mold disease of apple	Botrytis cinerea	Bacillus subtilis M4	Fengycin	[24]
Arabidopsis root infection	Pseudomonas syringae	Bacillus subtilis 6051	Surfactin	[25]
Powdery mildew of cucurbits	Podosphaera fusca	Bacillus subtilis	Iturin/Fengycin	[26]
Fusarium head blight (FHB); in wheat, barley and ear rot in corn	Gibberella zeae (anamorph of Fusarium graminearum)	Bacillus subtilis JA; JA026	Fengycin	[27]
Sugar beet seed infection	Rhizoctonia solani	Pseudomonas fluorescens strain 96.578	Tensin	[28]
Root and foliar diseases of soybeans	Xanthomonas axonopodis PV. Glycines	Bacillus amyloliquefaciens KPS46	Surfactin	[29]
Sclerotinia stem rot disease	Sclerotinia sclerotiorum	Bacillus amyloliquefaciens	Surfactin/Fengycin	[30]
Rice blast	Magnaporthe grisea	Chromobacterium sp. C61	Chromobactomycin	[31]