Morphological and molecular identification of Fusarium species associated with head blight on wheat in East Croatia

Španić, Valentina; Lemmens, Marc; Drezner, Georg

doi:10.1007/s10658-010-9682-1

Cited by 34 publications

(28 citation statements)

References 29 publications

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“…The incidence of wheat head infection by Fusarium culmorum found in the fields in Strzelce (82.1%), Radzików (81.2%) and Kondratowice (80.0%) was quite high compared to other recent studies: 60% in Poland (2007) [5], 19% in Belgium (2007) [7], in Croatia, 29% [8] or 43% in 2009 [13]. However, Goliński et al [28] found F. poae (64%), F. tricinctum (15%), F. avenaceum (8%), F. culmorum (6%) and F. graminearum (4%) as the most common species infecting wheat heads in Poland.…”

Section: Resultsmentioning

confidence: 51%

“…Which Fusarium species is prevalent also depends on other factors, particularly the amount of rain and temperatures at the stage of flowering, but also on agronomic factors, such as soil cultivation, nitrogen fertilization, fungicides, crop rotation, and host genotype [3][4][5][6]. It appears that Fusarium graminearum is most common in moist-warm continental climates, such as Central and South-Eastern Europe [1,2,7,8]. F. culmorum and F. avenaceum are found more often in maritime and cooler European countries [9].…”

Section: Introductionmentioning

confidence: 99%

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Toxigenic Fusarium species infecting wheat heads in Poland

et al. 2013

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Toxigenic Fusarium species are common pathogens of wheat and other cereals worldwide. In total, 449 wheat heads from six localities in Poland, heavily infected with Fusarium during 2009 season, were examined for Fusarium species identification. F. culmorum was the most common species (72.1% on average) with F. graminearum and F. avenaceum the next most commonly observed, but much less frequent (13.4 and 12.5% respectively). F. cerealis was found in 1.8% of all samples, and F. tricinctum was found only in one sample (0.2%). Subsequent quantification of the three major mycotoxins (deoxynivalenol, zearalenone and moniliformin) in grain and chaff fractions with respect to associated prevailing pathogen species uncovered the following patterns. Moniliformin (MON) was found in low amounts in all samples with F. avenaceum present. In contrast, deoxynivalenol (DON) and zearalenone (ZEA) were the contaminants of F. culmorum- and F. graminearum-infected heads. The highest concentration of DON was recorded in grain sample collected in Radzików (77 µg g−1). High temperatures in Central Poland during July and August accompanied with high rainfall in July were responsible for this high DON accumulation. Trichothecene, zearalenone, enniatin and beauvericin chemotypes were identified among 21 purified isolates using gene-specific PCR markers.

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Section: Resultsmentioning

confidence: 51%

Section: Introductionmentioning

confidence: 99%

Toxigenic Fusarium species infecting wheat heads in Poland

et al. 2013

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“…The report on the molecular identification of Fusarium species isolated from naturally infected wheat ears in East Croatia showed that the dominant species were F. graminearum, F. culmorum and F. avenaceum (Spanic et al 2010). The capability of Fusarium species to produce mycotoxins represents a potential risk to human and animal health (Nightingale et al 1999).…”

Section: Introductionmentioning

confidence: 99%

The influence ofFusariuminfection on wheat (Triticum aestivumL.) proteins distribution and baking quality

Horvat¹,

Španić²,

Dvojković³

et al. 2015

Cereal Research Communications

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Under artificial Fusarium infection the total glutenin content determined by chromatographic (RP-HPLC) method was significantly reduced in comparison to gliadins which were increased. Among protein types, a-GLI and HMW-GS were the highest affected. Artificial Fusarium infection significantly increased GLI/GLU ratio when compared with the natural infected samples. Artificial Fusarium infection dramatically decreased the dough mixing tolerance and had a considerable negative effect on dough energy, maximum resistance, and resistance/extensibility ratio. Disturbed GLI/GLU ratio and an increased amount of mycotoxin DON under artificial Fusarium infection showed a strong negative impact on affected functional properties of dough and bread. Total and g-GLI as well as GLI/GLU ratio were significantly positively affected by mycotoxin DON in contrast to total GLU, HMW-GS and LMW-GS which were negatively affected. Results indicated that the stability of baking quality parameters of cultivars more tolerance to the Fusarium infection can be well define by lower accumulation of mycotoxin DON.

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“…In rainy periods, barley grains can be colorized with pink or red stains ( Figure 3). The consequences of Fusarium infection can be seen in yield decrease, lower average seed dimensions and a decrease in nutritive value-lower starch and proteins mass fractions, loss of colour, and changes in smell and taste of the grain [17,[33][34][35]. This disease classifies the grains as unacceptable and unsuitable for malting, even though all other quality parameters are acceptable for malting [27].…”

Section: Speciesmentioning

confidence: 99%

“…Most found species causing FHB in Central and Northern Europe are F. avanceum, F. graminearum, F. poae and F. culmorum (WG Smith) Sacc. [16][17][18]. There are several Fusarium species in Croatia: F. nivale, F. avanceum, F. culmorum and F. graminearum [19].…”

Section: Introductionmentioning

confidence: 99%

Malting and Brewing Industries Encounter Fusarium spp. Related Problems

et al. 2018

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Versatile microbiota are inevitably naturally present on cereals. Fungi, yeasts and bacteria and their metabolites all contribute to the quality and safety of the final products derived from most common beer cereals-barley and wheat. The microorganisms that are most often associated with the safety and quality of cereals for beer production belong to the Fusarium spp. They greatly influence yields from the field, and can modify and diminish economic success for farmers. However, the real problem is their harmful metabolites-mycotoxins-that affect the health of humans and animals. In the era of emerging analytical methodologies, the spectrum of known toxins originating from microorganisms that can pose a threat to humans has grown tremendously. Therefore, it is necessary to monitor microflora throughout the productive "barley to beer" chain and to act suppressive on the proliferation of unwanted microorganisms, before and during malting, preventing the occurrence of mycotoxins in final products and by-products. Multi-mycotoxin analyses are very advanced and useful tools for the assessment of product safety, and legislation should follow up and make some important changes to regulate as yet unregulated, but highly occurring, microbial toxins in malt and beer.

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Morphological and molecular identification of Fusarium species associated with head blight on wheat in East Croatia

Abstract: Fusarium head blight (FHB) is an important fungal disease of wheat.

Cited by 34 publications

References 29 publications

Toxigenic Fusarium species infecting wheat heads in Poland

Toxigenic Fusarium species infecting wheat heads in Poland

The influence ofFusariuminfection on wheat (Triticum aestivumL.) proteins distribution and baking quality

Malting and Brewing Industries Encounter Fusarium spp. Related Problems

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