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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
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