A Preliminary Survey of Cultured Fusaria from Symptomatic Legume Grains in North-Eastern Poland.

Clicks: 266
ID: 57225
2019
Article Quality & Performance Metrics
Overall Quality Improving Quality
0.0 /100
Combines engagement data with AI-assessed academic quality
AI Quality Assessment
Not analyzed
Abstract
Legumes are amongst the most promising crops to satisfy the increasing demand for protein-rich food and feed. Today, however, their cultivation in Europe is low, while European agriculture faces a deficit of protein-rich feed, of which the largest part is met by imported soybean. It has been suggested that some legumes can at least partially substitute for soybean in different types of feed. Despite their benefits, legumes may also remain a significant concern to human and animal health, especially regarding grain contamination with Fusaria and their mycotoxins. In this study, we determined the species composition of field isolates recovered from diseased grains of various legumes. Our results showed that was mainly responsible for grain deterioration of common vetch, faba bean, and blue lupine. Besides, we found that also appeared to be a major pathogen of common vetch. This study is the first ever to report common vetch as a host for F. , and sensu stricto. Our results indicate that the composition of toxigenic Fusaria associated with grains of legumes is different than that previously observed in cereal grains.
Reference Key
elechowski2019atoxins Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Żelechowski, Maciej;Olszewski, Jacek;Kulik, Tomasz;
Journal Toxins
Year 2019
DOI
E569
URL
Keywords
qpcr fusarium blue lupine common vetch faba bean legume plants white lupine safety quality vegetable emerging technologies fruit unconventional processing effective removal rate of damage lapping process low-damage fabrication sub-surface damage

Citations

No citations found. To add a citation, contact the admin at info@scimatic.org

Comments

No comments yet. Be the first to comment on this article.