Contamination of food by fungi can result in changes in sensory characteristics, as well as rapid reduction in quality and consequently the infeasibility of using contaminated material. In addition, contamination can pose a danger to public health, as in addition to decreasing the availability of nutrients, some fungal species can produce toxic substances. Much research has explored the use of natural resources to prevent or mitigate microbial contamination. Recovery of chemicals from many families from plants and microorganisms has been evaluated. Phenolic compounds are the most studied class on the premise that they have the capacity to inhibit endogenous and exogenous biological degradation processes. In this manuscript, we intend to emphasize the biochemical and experimental evidence of the phenolic compounds present in natural resources from the South of Brazil that have potential to be used in strategies to mitigate the consequences of fungal contamination. The crude phenolic extracts from natural resources (plant portion and microorganisms) of the Southern Brazilian region should be better exploited, to propose strategies to scale up their application in food industries because they have demonstrated an ability to inhibit fungal development without promoting stress and consequent mycotoxin production.

中文翻译：

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利用巴西南部的自然资源作为减轻真菌污染的策略。

真菌对食物的污染会导致感官特征的变化，以及质量的快速下降，因此，使用污染材料的不可行性。此外，污染还会对公众健康构成威胁，因为除了减少营养素的供应外，某些真菌还会产生有毒物质。许多研究已经探索了利用自然资源来预防或减轻微生物污染的方法。已经评估了从植物和微生物中回收许多家庭的化学物质。酚类化合物是研究最多的一类，前提是它们具有抑制内源性和外源性生物降解过程的能力。在这份手稿中 我们打算强调巴西南部自然资源中存在的酚类化合物的生化和实验证据，这些酚类化合物可能用于减轻真菌污染后果的策略中。应该更好地利用巴西南部地区自然资源（植物部分和微生物）的粗酚提取物，以提出扩大其在食品工业中的应用的策略，因为它们已显示出抑制真菌生长的能力，而不会促进压力和随之而来的霉菌毒素生产。