Derleme

Ustilagomaydis: From Research Laboratory to Mexican Cuisine

Cilt: 31 Sayı: 3 29 Aralık 2017
  • Mehmet Aydoğdu
  • Nuh Boyraz
PDF İndir
EN TR

Ustilagomaydis: From Research Laboratory to Mexican Cuisine

Öz

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.

Anahtar Kelimeler

Ayrıntılar

Birincil Dil

İngilizce

Konular

Ziraat Mühendisliği (Diğer)

Bölüm

Derleme

Yazarlar

Mehmet Aydoğdu Bu kişi benim
Türkiye

Nuh Boyraz Bu kişi benim
Türkiye

Yayımlanma Tarihi

29 Aralık 2017

Gönderilme Tarihi

13 Mart 2017

Kabul Tarihi

-

Yayımlandığı Sayı

Yıl 2017 Cilt: 31 Sayı: 3

Kaynak Göster

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, ve 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 (01 Aralık 2017) Ustilagomaydis: From Research Laboratory to Mexican Cuisine. Selcuk Journal of Agriculture and Food Sciences 31 3 177–183.
IEEE
[1]M. Aydoğdu ve N. Boyraz, “Ustilagomaydis: From Research Laboratory to Mexican Cuisine”, Selcuk J Agr Food Sci, c. 31, sy 3, ss. 177–183, Ara. 2017, [çevrimiçi]. Erişim adresi: 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 (01 Aralık 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, ve Nuh Boyraz. “Ustilagomaydis: From Research Laboratory to Mexican Cuisine”. Selcuk Journal of Agriculture and Food Sciences, c. 31, sy 3, Aralık 2017, ss. 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]. 01 Aralık 2017;31(3):177-83. Erişim adresi: https://izlik.org/JA74PM89YY

Selcuk Journal of Agriculture and Food Sciences Creative Commons Atıf-GayriTicari 4.0 Uluslararası Lisansı (CC BY NC) ile lisanslanmıştır.