Post-harvest decay of fresh agricultural produce is a major threat to food security globally. Synthetic fungicides, commonly used in practice for managing the post-harvest losses, have negative impacts on consumers' health. Studies have reported the effectiveness of fungal isolates from plants as biocontrol agents of post-harvest diseases, although this is still poorly established in tomatoes (Solanum lycopersicum L. cv. Jasmine). In this study, 800 endophytic fungi were isolated from mature green and ripe untreated and fungicide-treated tomato fruits grown in open soil and hydroponics systems. Of these, five isolates (Aureobasidium pullulans SUG4.1, Coprinellus micaceus SUG4.3, Epicoccum nigrum SGT8.6, Fusarium oxysporum HTR8.4, Preussia africana SUG3.1) showed antagonistic properties against selected post-harvest pathogens of tomatoes (Alternaria alternata, Fusarium solani, Fusarium oxysporum, Geotrichum candidum, Rhizopus stolonifera, Rhizoctonia solani), with Lactiplantibacillus plantarum as a positive control. P. africana SUG3.1 and C. micaceus SUG4.3 significantly inhibited growth of all the pathogens, with antagonistic capabilities comparable to that exhibited by L. plantarum. Furthermore, the isolates produced an array of enzymes, including among others, amylase, cellulose and protease; and were able to utilize several carbohydrates (glucose, lactose, maltose, mannitol, sucrose). In conclusion, P. africana SUG3.1 and C. micaceus SUG4.3 may complement L. plantarum as biocontrol agents against post-harvest pathogens of tomatoes.

The world currently requires more food (particularly, animal products) than it can produce, but the food has to be produced in a safe and sustainable manner. For a long time, antibiotics have been used to promote growth and prevent diseases in livestock production, but their prolonged usage can lead to antibiotic resistance in the gut microbiota. Probiotics are postulated as a safer alternative to antibiotics in boosting animal performance and productivity. Basically, probiotics are live microorganisms that can confer health benefits to the host when administered in appropriate quantities. Once ingested, probiotic microorganisms can modulate the balance and activities of the gastrointestinal microbiota. In livestock production, probiotics have since been linked to improved performance and productivity, as well as good meat quality. This chapter, therefore, serves to highlight the beneficial effects of probiotics either as feed additives or supplements, and their effect on animal health, nutrition, growth and productivity, and the animal’s product quality. The chapter also explores the mode of action of probiotics in an in vitro animal feeding model.