Fusarium langsethiae explained

Fusarium langsethiae is a species of fungus in the family Nectriaceae. It is a suspected plant pathogen.^[1] This species was isolated from oats, wheat and barley kernels in several European countries. It resembles Fusarium poae, from which it differs by slower growth, less aerial mycelium and absence of odour. Its turnip-shaped or spherical conidia are borne in the aerial mycelium, whereas those of F. poae are produced on straight monophialides mostly in the aerial mycelium.^[2] It does not produce sporodochial conidia.^[3]

Further reading

• Opoku. N.. Back. M.. Edwards. S. G.. Development of Fusarium langsethiae in commercial cereal production . European Journal of Plant Pathology . 136 . 1 . 2013 . 159–70 . 0929-1873. 10.1007/s10658-012-0151-x.
• Gastélum-Martínez E, Compant S, Taillandier P, Mathieu F . Control of T-2 toxin in Fusarium langsethiae and Geotrichum candidum co-culture . Arhiv Za Higijenu Rada I Toksikologiju . 2012 . 63 . 4 . 447–56 . 23334039 . 10.2478/10004-1254-63-2012-2206. free .
• Torp M, Nirenberg HI . Fusarium langsethiae sp. nov. on cereals in Europe . International Journal of Food Microbiology . 2004 . 95 . 3 . 247–56 . 15337590 . 10.1016/j.ijfoodmicro.2003.12.014.

External links

• • Study of Fusarium langsethiae infection in UK cereals

Notes and References

1. Imathiu. Samuel M.. Edwards. Simon G.. Ray. Rumiana V.. Back. Matthew A.. Fusarium langsethiae- a HT-2 and T-2 Toxins Producer that Needs More Attention. Journal of Phytopathology. 161. 1. 2013. 1–10. 0931-1785. 10.1111/jph.12036.
2. Yli-Mattila T, Mach RL, Alekhina IA, Bulat SA, Koskinen S, Kullnig-Gradinger CM, etal . Phylogenetic relationship of Fusarium langsethiae to Fusarium pose and Fusarium sporotrichioides as inferred by IGS, ITS, beta-tubulin sequences and UP-PCR hybridization analysis . International Journal of Food Microbiology . 2004 . 95 . 3 . 267–85 . 15337592 . 10.1016/j.ijfoodmicro.2003.12.006 .
3. Torp. Mona. Nirenberg. Helgard I.. Fusarium langsethiae sp. nov. on cereals in Europe. International Journal of Food Microbiology. 95. 3. 2004. 247–56. 0168-1605. 10.1016/j.ijfoodmicro.2003.12.014. 15337590.