Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 95, Issue 3, Pages 247-256Publisher
ELSEVIER
DOI: 10.1016/j.ijfoodmicro.2003.12.014
Keywords
Fusarium langsethiae; Section sporotrichiella; morphology; wheat; barley; oat; Fusarium poae; Fusarium sporotrichioides; Fusarium kyushuense
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A new species of Fusarium, Fusarium langsethiae, is described, illustrated and discussed. This species is isolated from kernels of oats, wheat and barley in several European countries. Morphologically, the species resembles Fusarium poae. It is differentiated from F. poae by slower growth, less aerial mycelium and absence of odour; its napiform or globose conidia are borne in the aerial mycelium on the agar surface on often bent phialides which exhibit sometimes more than one opening, whereas those of F. poae are produced on straight monophialides mostly in the aerial mycelium. No sporodochial conidia are formed by F. langsethiae even under near-UV light (nUV). Based on morphological characters, the species is placed in the section Sporotrichiella. (C) 2003 Elsevier B.V. All rights reserved.
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