Biological control of Fusarium head blight of wheat and deoxynivalenol levels in grain via use of microbial antagonists

Advances in Experimental Medicine and Biology
David A SchislerMichael J Boehm

Abstract

Efforts to reduce mycotoxin contamination in food logically start with minimizing plant infection by mycotoxin producing pathogens. Fusarium graminearum (perfect state, Gibberella zeae) infects wheat heads at flowering, causing the disease Fusarium head blight (FHB) and losses of over 2.6 billion dollars in the U.S. during the last 10 years. The pathogen often produces deoxynivalenol (DON) resulting in grain size and quality reduction. Highly resistant wheat cultivars currently are not available for reducing FHB, and labeled fungicides are not consistently effective. The feasibility of biologically controlling FHB is currently being evaluated. Microbial isolates obtained from wheat anthers were screened for their ability to utilize tartaric acid, a compound that is poorly utilized by F. graminearum and could be utilized in formulations of biological control agents. Four strains that utilized tartaric acid and three that did not were effective in reducing FHB disease severity by up to 95% in greenhouse and 56% in field trials. Additional research programs around the globe have identified other antagonist strains with potential for biologically controlling FHB. Though a considerable body of research remains to be completed, strat...Continue Reading

Citations

Jan 8, 2004·The Journal of International Medical Research·E Ozbek, A Ozbek
Sep 3, 2011·The Journal of Microbiology·Christopher A DunlapSteven F Vaughn
Apr 4, 2015·International Journal of Systematic and Evolutionary Microbiology·Christopher A DunlapAlejandro P Rooney
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Aug 6, 2016·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Torsten SchönebergSusanne Vogelgsang
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Jul 17, 2021·Frontiers in Bioengineering and Biotechnology·Cathryn A O'SullivanLouise F Thatcher

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