Review

Ustilagomaydis: From Research Laboratory to Mexican Cuisine

Volume: 31 Number: 3 December 29, 2017
  • Mehmet Aydoğdu
  • Nuh Boyraz
EN TR

Ustilagomaydis: From Research Laboratory to Mexican Cuisine

Abstract

Ustilagomaydis DC (Corda) is a plant pathogen that causes swellings called gall (tumor) on above-ground parts of the maize plants in particular on cobs and reduces yield and quality of maize. However, it is used as a model orgamism in genetic studies in research laboratories with complex life cycle and cultured in nutrient media. Smut galls, formed by the fungus on the cobs, also have been consumed as a delicacy in Mexico and Latin America since Aztecs times. Smut galls, named as huitlacoche or cuitlacoche in Mexico, are also known as the names, maize mushroom, Mexican truffle and maizteka. This review was prepared to reveal smut fungus in detail and raise awareness about evaluating the galls formed by the fungus as food in the World.

Keywords

Details

Primary Language

English

Subjects

Agricultural Engineering (Other)

Journal Section

Review

Authors

Mehmet Aydoğdu This is me
Türkiye

Nuh Boyraz This is me
Türkiye

Publication Date

December 29, 2017

Submission Date

March 13, 2017

Acceptance Date

-

Published in Issue

Year 2017 Volume: 31 Number: 3

APA
Aydoğdu, M., & Boyraz, N. (2017). Ustilagomaydis: From Research Laboratory to Mexican Cuisine. Selcuk Journal of Agriculture and Food Sciences, 31(3), 177-183. https://izlik.org/JA74PM89YY
AMA
1.Aydoğdu M, Boyraz N. Ustilagomaydis: From Research Laboratory to Mexican Cuisine. Selcuk J Agr Food Sci. 2017;31(3):177-183. https://izlik.org/JA74PM89YY
Chicago
Aydoğdu, Mehmet, and Nuh Boyraz. 2017. “Ustilagomaydis: From Research Laboratory to Mexican Cuisine”. Selcuk Journal of Agriculture and Food Sciences 31 (3): 177-83. https://izlik.org/JA74PM89YY.
EndNote
Aydoğdu M, Boyraz N (December 1, 2017) Ustilagomaydis: From Research Laboratory to Mexican Cuisine. Selcuk Journal of Agriculture and Food Sciences 31 3 177–183.
IEEE
[1]M. Aydoğdu and N. Boyraz, “Ustilagomaydis: From Research Laboratory to Mexican Cuisine”, Selcuk J Agr Food Sci, vol. 31, no. 3, pp. 177–183, Dec. 2017, [Online]. Available: https://izlik.org/JA74PM89YY
ISNAD
Aydoğdu, Mehmet - Boyraz, Nuh. “Ustilagomaydis: From Research Laboratory to Mexican Cuisine”. Selcuk Journal of Agriculture and Food Sciences 31/3 (December 1, 2017): 177-183. https://izlik.org/JA74PM89YY.
JAMA
1.Aydoğdu M, Boyraz N. Ustilagomaydis: From Research Laboratory to Mexican Cuisine. Selcuk J Agr Food Sci. 2017;31:177–183.
MLA
Aydoğdu, Mehmet, and Nuh Boyraz. “Ustilagomaydis: From Research Laboratory to Mexican Cuisine”. Selcuk Journal of Agriculture and Food Sciences, vol. 31, no. 3, Dec. 2017, pp. 177-83, https://izlik.org/JA74PM89YY.
Vancouver
1.Mehmet Aydoğdu, Nuh Boyraz. Ustilagomaydis: From Research Laboratory to Mexican Cuisine. Selcuk J Agr Food Sci [Internet]. 2017 Dec. 1;31(3):177-83. Available from: https://izlik.org/JA74PM89YY

Selcuk Agricultural and Food Sciences is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License (CC BY NC).