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
Yayımlanma Tarihi
29 Aralık 2017
Gönderilme Tarihi
13 Mart 2017
Kabul Tarihi
-
Yayımlandığı Sayı
Yıl 2017 Cilt: 31 Sayı: 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, 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