Biocontrol Potential and Mechanisms of Cocoa-Fermentation Yeasts Against Fungal Pathogens of Cocoa Pods

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This study demonstrates the antifungal effects of yeast isolates against cocoa pathogens, suggesting a biocontrol strategy.

Pichia kudriavzevii exhibited the highest inhibition against fungal pathogens, ranging from 12.61% to 34.64%.
Microscopic observations show yeast cells attach to fungal hyphae causing morphological changes.
The study offers a biocontrol strategy using natural yeast isolates to manage cocoa diseases sustainably.
Three fungal pathogens were tested, including Fusarium decemcellulare and Colletotrichum siamense.

A 2025 study studied this question.

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