Accepted Article This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as doi: 10.1111/lam.13105 This article is protected by copyright. All rights reserved. DR. MARWA MAHMOUD ABDEL-KAREEM (Orcid ID : 0000-0002-8195-1072) Article type : Original Article The action mechanism and biocontrol potentiality of novel isolates of Saccharomyces cerevisiae against the aflatoxigenic Aspergillus flavus Marwa Abdel-Kareem, M 1 ; Abdel-Hamied M. Rasmey 2 ; Zohri, A. A. 3 1 Botany & Microbiology Department, Faculty of Science, Sohag University, Egypt 2 Department of Botany and Microbiology, Faculty of Science, Suez University, Egypt 3 Botany & Microbiology Department, Faculty of Science, Assiut University, Egypt Running headline: Antagonistic S. cerevisiae mode of action Correspondence Marwa Abdel- Kareem, PhD, Botany and Microbiology Dept., Faculty of Science, Sohag Univ. EG-82524 Sohag, Egypt. E-mail: marwaabdelkareem7@gmail.com. Significance and Impact of the Study The use of Saccharomyces cerevisiae instead of chemical preservatives in fermented food, animal and fish feed and storage cereal grains could encourage the food industry to produce organic food free of chemical additives. Overall, our data suggest the possibility of using S.cerevisiae as an alternative treatment in the food industries to control the dispersion and aflatoxins production by A. flavus during storage. This method could provide an additional probiotic effect in the digestive tract of consumers