Yearly, the growth of fungi destroys large amounts of veg-
etables, fruits, cereal grains, ingredients, foods, and feed (35). Beyond economic losses, the growth of fungi in foods causes a decrease of the nutritional value and the synthesis of allergenic spores and hazardous mycotoxins (23). Traditionally, fungicides and chemical preservatives have been used to prevent fungal growth, but concerns about environmental pollution and consumer health, along with problems of microbial resistance, favor the demand for alternative methods of control