The light side of Fusarium as an added-value enzymes producer

The fungal genus Fusarium comprises many pathogenic species responsible for various plant diseases, including agave and tomato wilt, corn rot, and wheat head blight. These maladies have a significant impact on crop productivity, food security, and public health, resulting in substantial economic losses due to reduced yields and commodity quality. Fusarium spp. produce a wide range of enzymes, mainly hydrolases, such as cellulases, pectinases, xylanases, amylases, and inulinases, which degrade the plant cell walls and stored carbohydrates. These enzymes hold significant potential across various industries for the production of biofuels, food, beverages, and pharmaceuticals due to their ability to break down complex plant materials. Therefore, Fusarium spp. may have a lighter side as a source of enzymes with novel properties and valuable industrial applications, which are worth studying. • Fusarium sp. as a Major Agricultural Pathogen • Fusarium sp. as a Producer of Valuable Enzymes: • Biotechnological Potential of Fusarium-Derived Enzymes • S afe Utilization of Fusarium Enzymes